For the pasta
Mix the ingredients and let them rest in the fridge for half an hour. Roll out the dough into thin sheets and cut them into five 10x10cm squares. Cook in lightly salted water for 2 minutes.
For the Ragù
In a pan, pour in half of the oil, sauté the onions and garlic, and add the finely chopped celery and carrots. Cook for a few minutes, then deglaze with wine and add the tomato sauce and Ground Veg. Cook for 2 minutes and add the broth, simmering gently for 5 minutes. Add the cream and adjust with salt and pepper.
For the vegan besciamella
Heat the oil with the bay leaf, salt, pepper, and nutmeg. Add the cream and let it thicken for about 1 minute.
Assembling the Lasagna
Start with a layer of Ragù and a few drops of béchamel. Cover with a pasta sheet and repeat the process until finished.
Bake at 180°C in a ventilated oven for 5 minutes.
