Vegan Lasagna Bolognese with Cashew Béchamel

Ingredients

• 1.5 cups Dried Lentils
• 2 medium Carrots
• 2 medium Celery Stalks
• 1 large Yellow Onion
• 4 cloves Garlic Cloves
• about 790 g Crushed Tomatoes
• 2 tbsp Tomato Paste
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 1/2 cup Red Wine
• 2 cups Vegetable Broth
• 2 cups Cashews (raw, soaked)
• 1/4 cup Nutritional Yeast
• 2 tbsp Lemon Juice
• 1 cup Unsweetened Almond Milk
• 3 cups All-Purpose Flour
• 3 tbsp Olive Oil
• 1 cup Semolina Flour

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the Bolognese sauce: Finely dice the 2 medium carrots, 2 medium celery stalks, and 1 large yellow onion. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium heat. Add the diced carrots, celery, and onion and cook, stirring occasionally, for 8-10 minutes, or until they are softened. Add the 4 cloves of garlic, minced, and cook for 1 minute more until fragrant.
2. 2Stir in the 2 tablespoons of tomato paste, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil, cooking for 1 minute until the tomato paste darkens slightly. Add the 1.5 cups of dried lentils, about 790 g of crushed tomatoes, 1/2 cup of red wine, and 2 cups of vegetable broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 45-50 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened. Season with salt and pepper to taste.
3. 3Make the Cashew Béchamel: Drain and rinse the 2 cups of soaked cashews. Combine the drained cashews in a blender with 1/4 cup of nutritional yeast, 2 tablespoons of lemon juice, 1 cup of unsweetened almond milk, salt, and pepper. Blend on high speed until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed.
4. 4Prepare the Pasta: In a large bowl, combine the 3 cups of all-purpose flour and 1 cup of semolina flour. Make a well in the center and add 3 tablespoons of olive oil. Gradually add water, a little at a time, mixing until a smooth, firm dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until it is elastic. Divide the dough into portions and roll each portion very thinly using a pasta machine or a rolling pin.
5. 5Assemble the Lasagna: Preheat your oven to 190°C. Spread a thin layer of the Bolognese sauce on the bottom of a 22.86 × 33.02 cm baking dish. Arrange a layer of the thinly rolled pasta sheets over the sauce. Spread a layer of the Bolognese sauce over the pasta, followed by a layer of the cashew béchamel.
6. 6Repeat the layering process: add another layer of pasta sheets, followed by Bolognese sauce and cashew béchamel. Continue layering until you have used all the ingredients, finishing with a layer of cashew béchamel on top. Sprinkle breadcrumbs evenly over the top layer of béchamel.
7. 7Bake the lasagna for 30-40 minutes, or until the top is golden brown and the sauce is bubbly around the edges. Let the lasagna rest for 10-15 minutes before slicing and serving. This resting period allows the layers to set, making it easier to cut clean slices.

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