Vegan Lasagna alla Bolognese Recipe
Ingredients
- 2 cups (475ml) unflavored, unsweetened almond milk
- 1 bay leaf
- 5 sprigs thyme
- 10 whole black peppercorns
- 3 medium cloves garlic, crushed
- 3 tablespoons (45ml) refined neutral coconut oil (see note)
- 3 tablespoons (25g) all-purpose flour
- Generous pinch freshly grated nutmeg
- Kosher salt and freshly ground white or black pepper
- 1 recipe Vegan Seitan and Mushroom Ragù Bolognese
- 1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water
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