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The best lasagne



A traditional, classic Italian dish, lasagne reimagined as 100% vegan with a brand new look.




Prepare a roux (a base of fat and flour) used to thicken your bechamel sauce. Combine oil and flour in a cold pan, and blend quickly to a smooth paste. Add the cold soya milk, a little at a time, mixing constantly. This is the best way to combine the roux and the milk. Season with salt, pepper and nutmeg. Place over a low heat and bring the bechamel to the boil, stirring constantly.
Allow it to simmer for 10 minutes on a low heat, and your bechamel is ready!


Chop finely together the carrot, celery and onion for the sauté. Sauté the mixture for 2-3 minutes in a terracotta saucepan, with a clove of garlic.
Mince the seitan very fine, to produce extremely small pieces. Add it to the sauté mix, combine them well, then cover with the tomato pulp.
Season with salt and pepper and cook on a low heat until the ragù is quite stiff.


Mix the flour, turmeric and salt in a large bowl, add the water and mix vigorously with a fork. After a few minutes, start to knead it by hand on a wood or marble block, to make it smooth and even. If the dough is too dry, add a drop of water, or if too wet a little flour to achieve the right consistency. Shape it into a ball, wrap in clingfilm and let it rest for 30 minutes in the fridge.


Roll the pasta out into thin sheets, after its resting time. Cut these into disks with the pasta cutter (4 disks per portion) and boil them for 30 seconds.
Lightly smear each pasta disk with ragù and bechamel, and bake them in the oven for 20 minutes each side at 230°C, to give 4 very crunchy lasagna crusts.
Serve, alternating the crusty sheets with bechamel and ragu, like a traditional lasagne, with a little pesto made of rocket and fragrant, extra virgin olive oil.


The best lasagne


Adjust Servings:
1l soya milk ingredient for bechamel sauce
60g (plain) flour ingredient for bechamel sauce
60g sunflower oil cold-pressed - ingredient for bechamel sauce
a pinch of fine salt ingredient for bechamel sauce
a pinch of ground black pepper ingredient for bechamel sauce
a pinch of grated nutmeg ingredient for bechamel sauce
250g seitan home-made - ingredient for the ragù
200g tomato pulp ingredient for the ragù
40g carrot ingredient for the ragù
40g celery ingredient for the ragù
40g onion ingredient for the ragù
a clove of garlic ingredient for the ragù
salt ingredient for the ragù
pepper ingredient for the ragù
extra virgin olive oil ingredient for the ragù
200g white flour ingredient for pasta
110g water ingredient for pasta
the tip of a teaspoon of turmeric ingredient for pasta
1 teaspoon of salt ingredient for pasta
rocket to garnish - ingredient for pasta

Martino Beria

Martino Beria

Martino Beria is an Italian chef, graduated in Food Science and Gastronomy, specialized in plant based cuisine. He is also an author and consultant for restaurants and food companies.

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