Lasagna with Seitan Ragù
A delicious twist on a classic Italian dish, this Lasagna with Seitan Ragù offers a rich, hearty flavor while being entirely plant-based. A perfect dish for anyone looking to enjoy a comforting meal without meat. With layers of tender lasagna sheets, savory seitan ragù, and a velvety besciamella sauce, this recipe is sure to impress both vegans and non-vegans alike.
Category: Pasta
Serves: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| Lasagna sheets (egg-free if desired) | 21 sheets |
| Grana Padano DOP (or vegan cheese) | 250g |
| Whole milk (or plant-based milk) | 1L |
| Butter (or vegan butter) | 100g |
| All-purpose flour | 80g |
| Nutmeg | q.b. (to taste) |
| Salt | Pinch |
| Seitan (vital wheat gluten) | 1kg |
| Carrots | 50g |
| Celery | 60g |
| Red onions | 60g |
| Tomato passata (puree) | 400g |
| Tomato paste | 10g |
| Extra virgin olive oil | 20g |
| Freshly ground black pepper | q.b. (to taste) |
| Dry white wine | 150g |
Instructions
-
Prepare the Seitan Ragù
Begin by preparing the vegetables for the traditional soffritto. Peel and trim the carrots, celery, and red onions. Roughly chop them into large chunks and place them in a food processor. Pulse until finely chopped. -
Cook the Soffritto
Heat the olive oil in a large saucepan over medium heat. Add the chopped vegetables to the pan and sauté for about 15 minutes, stirring occasionally, until the mixture becomes soft and slightly golden. The key is to cook it gently, allowing the flavors to meld. -
Prepare the Seitan
While the vegetables cook, work on the seitan. If you have a meat grinder, use it to grind the seitan into small, finely chopped pieces. Alternatively, finely chop the seitan with a knife to achieve a similar texture. Add the seitan to the pan with the cooked vegetables and let it brown slightly, allowing any moisture to evaporate. -
Add Tomatoes and Wine
Once the seitan is browned, pour in the tomato passata, making sure to rinse the passata jar with a bit of water to collect any leftover sauce. Stir well, ensuring all ingredients are well combined. Add the tomato paste to intensify the flavor and pour in the dry white wine. Let the mixture simmer gently for about 40 minutes over low heat, stirring occasionally to prevent the sauce from sticking to the pan. Towards the end of cooking, season with salt and freshly ground black pepper to taste. -
Prepare the Besciamella (Bechamel) Sauce
In a separate saucepan, heat the milk over low heat, infusing it with a pinch of freshly grated nutmeg. Once the milk is warm, remove it from the heat and sift the flour into the milk, whisking vigorously to prevent lumps. Return the saucepan to the heat and cook for a few minutes, whisking continuously until the mixture thickens into a smooth, creamy sauce. Season with a pinch of salt. -
Assemble the Lasagna
Preheat your oven to 200°C (or 180°C for a fan-assisted oven). Grease a large baking dish and spread a thin layer of besciamella sauce on the bottom. Place a layer of lasagna sheets on top, covering the base of the dish. Add a generous layer of seitan ragù, followed by another thin layer of besciamella. Sprinkle some grated Grana Padano or your choice of plant-based cheese on top for added flavor. -
Layering and Baking
Continue layering the lasagna sheets, seitan ragù, and besciamella, alternating between the two until the dish is filled. For the final layer, ensure you top the lasagna with a generous amount of besciamella and grated cheese. -
Bake
Place the lasagna in the preheated oven and bake for about 30 minutes, or 20-25 minutes if using a fan oven. The lasagna should be bubbling hot and the top should be golden brown and slightly crispy. -
Serve and Enjoy
Once the lasagna is cooked to perfection, allow it to rest for a few minutes before slicing and serving. The layers should be soft, flavorful, and oozing with a delicious combination of seitan ragù and creamy besciamella. Enjoy your homemade lasagna with a side of fresh salad or a glass of your favorite wine!
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 500 |
| Protein | 25g |
| Carbohydrates | 55g |
| Fats | 20g |
| Saturated Fats | 6g |
| Fiber | 5g |
| Sodium | 450mg |
| Sugars | 9g |
| Calcium | 150mg |
| Iron | 3mg |
Tips for Success:
- Vegan Option: To make this dish fully plant-based, simply substitute the dairy ingredients (milk, butter, and cheese) with plant-based alternatives like almond milk, vegan butter, and nutritional yeast or plant-based cheese.
- Make Ahead: This lasagna can be assembled a day in advance. Just cover it tightly and refrigerate until you’re ready to bake.
- Seitan Alternatives: If you don’t have seitan or prefer something else, you can substitute with finely chopped mushrooms or lentils for a hearty, meatless ragù.
- Store Leftovers: Leftover lasagna can be stored in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Enjoy this comforting, plant-based take on a traditional lasagna, full of flavor and goodness!
