For fresh pasta:
200g white flour 00
80g warm water
20g olive oil
For the stuffing:
1l soy milk
80g white flour 00
60g oil seeds
300g Demetra sautéed artichokes
300g Demetra seitan sauce
For the tomato cream:
80g Demetra san Marzano peeled tomatoes
q.s. salt and pepper
q.s. extra virgin olive oil
Prepare a smooth and homogeneous dough by working all the ingredients, cover with a cooking film and leave to stand for at least an hour.
Put the soy milk to boil, in the meantime add oil and flour and simmer for 5 minutes. Add the two products and boil again until the béchamel is perfectly tied, add salt and pepper.
Spread the dough with not too thin sheets, cook in plenty of water, drain and let it dry on some tea towels. Proceed preparing the lasagna in layers by putting on each layer béchamel sauce, seitan sauce and artichokes. Bake at 180° for at about 40 minutes.
Serve in a hot dish, with a sauce of San Marzano tomatoes briefly cooked and blended with oil and salt. Garnish with fried sliced of artichokes.