Seitan ragù lasagne with soy béchamel

Ingredients

For 1 serving

• Durum wheat pasta50 g
• Seitan100 g
• Tomato passata200 g
• Carrots30 g
• Onion30 g
• Soy milk150 g
• All-purpose flour10 g
• Nutmeg1 pinch
• Nutritional yeast6 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

Contains: gluten, soy,

Method

1. Peel the carrot and onion and chop them finely; chop the seitan with a knife or pulse it in a blender, like mince.
2. Heat half the oil in a pan over medium heat and fry the carrots, onion and seitan for 6 minutes, stirring, until golden; add the tomato passata and a splash of water, season with salt and pepper and simmer over low heat for 20 minutes, until the ragù is thick but still saucy.
3. Meanwhile turn the oven on to 190 °C (conventional). For the béchamel heat the remaining oil in a small pan over low heat, add the plain flour and stir for 1 minute; pour in the soy drink in a thin stream, whisking, and cook for 4–5 minutes, until it thickens and coats the spoon. Flavour with nutmeg, nutritional yeast and salt.
4. In a small baking dish spread a thin layer of ragù, then alternate lasagne sheets, ragù and béchamel, finishing with ragù and béchamel: the sauce must cover the sheets well so they cook in the oven.
5. Bake at 190 °C for 30 minutes, until the top is golden, the edges bubble and a knife pushed into the centre meets no resistance.
6. Leave to rest for 5 minutes before cutting, so the slices hold together.