Classic lasagne with meaty ragout is reinvented in this recipe of the Italian classic. Savory, protein-packed ragout is layered in between slices of soft pasta sheets, and then topped with a creamy, cashew béchamel cream. While this decadent dish is incredibly tasty as is, feel free to add some greens into the mix using spinach or basil.

Lasagne Al Ragout [Vegan]

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Serves

8-10

Cooking Time

45

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Ingredients

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Preparation

  1. Preheat the oven to 356°F and lightly oil a baking pan.
  2. Spoon over 1 ladle of béchamel, spread evenly, and set 1-2 ladles of béchamel aside.
  3. Follow with a layer of lasagne sheets, 2 heaping ladles of ragout, and 2 ladles of béchamel; level off evenly and repeat this process until you run out of ingredients.
  4. Cover with the béchamel previously set aside, making sure you cannot spot any pasta poking through.
  5. Top with nutritional yeast and bake for about 45 minutes, or until the top begins to brown.
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