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

Ingredients

(Servings: 10)

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

Vegan Lasagna alla Bolognese Recipe

Ingredients

Steps

Nutrition Facts

Comments

Vegan Lasagna alla Bolognese Recipe

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts