Lasagne al ragù di seitan

Seitan ragù lasagna is an excellent vegetarian alternative to the traditional meat ragù lasagna. Seitan is a very versatile and protein-rich meat substitute that is well-suited to being cooked like a ragù. Now I will provide you with the Italian recipe to prepare delicious lasagna with seitan ragù.

Ingredients

• 250 g of seitan
• 1 liter of tomato passata
• 2 carrots
• 1 stalk of celery
• 1 onion
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste
• A pinch of nutmeg
• 500 ml of béchamel sauce
• 250 g of egg lasagna sheets (or egg-free lasagna sheets for a vegan option)
• 200 g of grated cheese (for a vegetarian version) or grated vegan cheese (for a vegan version)

Preparation

1. First, prepare the seitan ragù. Begin by finely chopping the onion, garlic, carrots, and celery.
2. In a large pan, heat some olive oil and add the chopped vegetables. Let it cook over medium-low heat until it becomes soft and translucent.
3. Crumble the seitan so it has the consistency of minced meat and add it to the sautéed vegetables. Sauté the seitan well for a few minutes.
4. Add the tomato passata to the seitan and vegetables. Season with salt, pepper, and a grating of nutmeg. Let the ragù simmer for about 30-40 minutes, until it reduces and becomes flavorful. Taste and adjust the seasoning with salt and pepper if necessary.
5. Meanwhile, prepare the béchamel sauce in a saucepan, heating the milk and adding flour and butter according to your favorite recipe, stirring continuously until you get a thick, lump-free cream. Season it with salt and add a pinch of nutmeg.
6. Prepare a baking dish by lightly greasing it with oil or butter.
7. Build the lasagna by alternating layers of pasta, seitan ragù, and béchamel. Start with a layer of pasta, then ragù, béchamel, and sprinkle with grated cheese.
8. Repeat the process until all ingredients are used up, ending with a last layer of béchamel and a generous dusting of cheese.
9. Bake in a preheated oven at 180 °C for about 30 minutes, until the cheese on the surface becomes golden and crispy.
10. Let the lasagna rest for 10 minutes before serving.

Curiosity

Seitan is a term that comes from Japanese and means “wheat protein”, it is obtained by washing the starch from wheat flour to get gluten, an excellent source of plant proteins. Seitan ragù lasagna is loved not only by those following a vegetarian or vegan diet, but also by those who wish to reduce meat consumption without giving up the taste and substance of traditional dishes like lasagna.