How to make vegan lasagne with seitan ragu
These vegan lasagne with seitan ragu are great for parties and Sunday lunches with friends. The good thing about lasagne is that they always taste delicious and if you make too many you can always freeze them, microwave and enjoy later on. Before we start though, I have a question: it’s lasagna or lasagne? Singular or plural? We don’t know really – every Italian region calls it differently – but something we know for sure: lasagna is so good that once you’ve tried it you could not live without it. In Bologna, lasagne are traditionally served with ragù, bechamel sauce and Parmiggiano Reggiano.
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!
Ingredients
400gr wholemeal durum wheat lasagne, blanched
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
Salt
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
Salt
Instructions
1
Put the carrot, celery, onion and seitan in a food processor and blend for 10 sec
2
Put them in a large heavy-bottomed pot with 1/2 cup of olive oil and cook over medium heat for 5 minutes
3
Add the passata, chopped tomatoes, rosemary, salt plus 1/2 cup of boiling water
4
Reduce the heat and let the salsa cook for 40 minutes
5
Preheat the oven to 200 degrees
6
Get a square or rectangular baking dish and spread 1/2 cup tomato sauce over the bottom. Layer the lasagna noodles on top with their edges overlapping. Spread another 1/2 cup tomato sauce and top with grated cheese. Repeat the layers until the dish is filled up
7
Cover the lasagna with aluminium foil and bake for 10 minutes. Remove the foil aluminium sheet and continue cooking for 5 more minutes
8
Remove the lasagna from the oven and let cool down for 10 minutes
9
Slice and serve! Buonissimo!
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!
Tags:
Cristina and Silvia
