How to make vegan lasagne with seitan ragu
There are lots of variations (mushrooms, asparagus, artichokes) but the traditional recipe is very simple. This is the way our grannies and moms did it and today we’d like to replicate with a vegan and low-gi version. To make this vegan lasagne we are going to use whole wheat pasta, seitan for the ragu and vegan cheese. Let’s see how to make them!
400gr Italian passata
1 can chopped tomatoes
150gr Violife vegan cheese, grated
250ml Oatly creamy oat drink (for the bechamel)
200gr natural seitan, drained
1 carrot, roughly chopped
5 celery sticks, roughly chopped
1/2 onion, roughly chopped
1/2 cup olive oil
2 tsp dried rosemary
This pasta is best enjoyed at medium temperature. Wait 5 minutes before eating it, just enough time to let the pasta settle and cook a bit more in its own sauce! Delicious!