Even if you want to ditch the meat and dairy, you can still have bubbly, gooey, crisp-edged lasagna.
as most of us would trying to draw an accurate portrait of a person we haven't seen in years. We may be able to picture them in our minds, but trying to get the brow just right, to nail the shape of the eyes or the ears, quickly makes us realize just how many of the details have faded.
There are three components to think about here. First, there's the pasta, which is relatively easy. A classic lasagna is made with fresh, thin sheets of broad noodles, often enriched with egg. For a vegan version, eggy pasta is out. The solution is simple: Just buy a box of dry lasagna made with nothing more than wheat and water., which is typically made by cooking flour in butter, then whisking in milk to form a thick and creamy white sauce.
Even when the béchamel is finished, if you eat it straight from a spoon, as I like to do with a traditional béchamel, you still won't think it's all that great. Don't worry. Once it's layered into the lasagna and combined with the ragù, it'll play its part perfectly, adding that starchy creaminess and aromatic depth you'd expect from a true Italian lasagna.
I use two things to stand in for meat. First, mushrooms, which are an obvious choice, thanks to their deeply savory flavor. But I didn't want to go 100% mushrooms, since mushrooms also have a distinctly earthy flavor, and a texture that's a little more silky than that of ground meat. If I were to use only mushrooms, my sauce would taste exactly like aTo round out the mushrooms, I use an equal quantity of seitan, also known as wheat gluten.
I prefer white wine in a classic Bolognese, but in this vegan sauce, I need my smokescreens, and red wine has a more robust flavor that flirts with your taste buds more—and the more flirting your taste buds get from the red wine, the less they'll notice that you're not eating meat. My final touch for the sauce is a scoop of flavorless refined coconut oil. Its role is to add the silkiness and richness of emulsified beef fat in a classic Bolognese sauce. Without it, the sauce is too lean, a dead giveaway that it's a vegan impostor.
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