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Vegan Lasagna alla Bolognese Recipe

Name: Vegan Lasagna alla Bolognese Recipe
Total time: 150 min
Yield: 10
Ingredients: 2 cups (475ml) unflavored, unsweetened almond milk; 1 bay leaf; 5 sprigs thyme; 10 whole black peppercorns; 3 medium cloves garlic, crushed; 3 tablespoons (45ml) refined neutral coconut oil (see note); 3 tablespoons (25g) all-purpose flour; Generous pinch freshly grated nutmeg; Kosher salt and freshly ground white or black pepper; 1 recipe Vegan Seitan and Mushroom Ragù Bolognese; 1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water

Prep Time

Cook Time

Total Time

2h 30m

This Vegan Lasagna alla Bolognese recipe features a creamy bechamel sauce with almond milk, thyme, and garlic. Layered with a rich Vegan Seitan and Mushroom Ragù Bolognese and tender, egg-free lasagna noodles, it's a delicious and satisfying plant-based take on the classic Italian dish.