Vegan lasagna with seitan sauce and artichokes on San Marzano tomatoes cream

Ingredients for 4 portions

for fresh pasta

  1. 200g white flour 00
  2. 80g warm water
  3. 4g salt
  4. 20g olive oil

for the stuffing

  1. 1l soy milk
  2. 80g white flour 00
  3. 60g oil seeds
  4. 300g Sliced Artichokes in Sunflower Oil
  5. 300g Seitan Sauce

for the tomato cream

  1. 80 San Marzano Tomato of Agro Sarnese-Nocerino Dop
  2. q.s. salt
  3. q.s. pepper
  4. 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.