Vegan Bolognese Lasagna

Preparation

1. 1
   Ragù alla Bolognese: Chop the onion, celery, and carrot into very small pieces.
2. 2
   In a large pot, cook the Heura Traditional Mince with olive oil over medium heat for about 6 minutes.
3. 3
   After cooking, set aside in a covered container.
4. 4
   In the same pot, add oil and sauté the carrot, onion, and celery. Cook for about 6 minutes.
5. 5
   Add the tomato paste and cook for 2 minutes.
6. 6
   Add the wine, scraping the bottom of the pot. Bring to a boil and cook for about 5 minutes.
7. 7
   Add the bay leaves.
8. 8
   Add the vegetable broth and bring to a boil.
9. 9
   Lower the heat and season with salt, pepper, and nutmeg.
10. 10
    Let it simmer for about 20 minutes, then add the cooked Heura Mince and simmer for another 10 minutes.
11. 11
    Béchamel sauce: In a deep pot, add the margarine and melt over medium-low heat. Add the flour and stir until the raw smell disappears (2-4 minutes). Gradually add the soy milk, stirring constantly with a whisk or wooden spoon. Once thickened to your liking, it's ready. Season with salt, pepper, and nutmeg.
12. 12
    Prepare the lasagna pasta as indicated on the package.
13. 13
    To assemble the lasagna: Preheat the oven to 190ºC. Grease the baking dish.
14. 14
    Place a thin layer of ragù on the base, followed by a layer of pasta.
15. 15
    Add another layer of ragù on top of the pasta, with a small amount of béchamel sauce on top of the ragù, and sprinkle some vegan cheese on top.
16. 16
    Repeat this process until the dish is full.
17. 17
    Finish the lasagna with a layer of pasta, then a generous layer of béchamel sauce, and some vegan cheese.
18. 18
    Bake for 20 minutes and let it rest for about 10 minutes before serving.