Vegan lasagna

To prepare vegan lasagna, start by making the dough. Place the whole wheat flour on a work surface, trying to give it a fountain shape. Add a pinch of salt 1, the oil 2, and start kneading while pouring the water in a thin stream 3.

Continue working the mixture 4 until you obtain a smooth and homogeneous dough 5. At this point, wrap it in plastic wrap 6 and let it rest for an hour at room temperature.

In the meantime, prepare the lentil ragù. Clean and finely chop the carrots, celery, and onion 7; then add them to a pot with the oil 8 and let them brown over moderate heat for about ten minutes. Once golden, add the previously rinsed dry lentils 9.

Then add the chopped rosemary 10, tomato sauce 11, water, and mix everything 12.

Cover with a lid 13 and let it cook for 60 minutes. Once the lentils are cooked, you can add salt and pepper 14; mix again 15, and the lentil ragù will be ready.

Once the dough has rested, take the dough and divide it into several pieces using a dough scraper 16. Using a pasta machine, roll the dough from the widest thickness 17 to the penultimate one 18, to obtain a sheet about 1/8-3/16 inch thick. Alternatively, you can use a rolling pin.

Gradually place the dough on a lightly floured surface, then cut it to obtain rectangles the right size for the baking dish. In our case, the pasta rectangles were 6x4.7 inches 19. Once the rectangles are obtained, place them on trays where you have placed clean cloths 20. Let the pasta dry slightly, and in the meantime, prepare the bechamel. Pour the rice milk into a saucepan, add the nutmeg 21, and bring it to a boil.

In another saucepan, add the margarine 22 and let it melt gently. Once completely melted, add the flour while stirring 23 and mix quickly to obtain a lump-free mixture. Let it brown gently, then pour in the hot milk a little at a time 24.

Season with salt and pepper 25, then continue cooking until your bechamel thickens 26. Place a pot full of water on the stove, salted to taste, which will be used for cooking the dough. Take a 12x8 inch baking dish and place a layer of ragù on the base 27.

As soon as the water starts boiling, dip each pasta rectangle 28 and cook it for about 1 minute. Using a slotted spoon, drain it well from the cooking water 29 and place it on the ragù 30. Continue in this way until the entire surface is covered.

Add a layer of bechamel 31 and cover with more ragù 32. Continue this way, until you finish the pasta 33.

Cover with a generous layer of ragù and a few tablespoons of bechamel 34 here and there 35. Bake in a static oven at 392°F for 40 minutes, then remove from the oven and wait about ten minutes before serving it 36.