Artichoke and white sauce lasagna

The version here proposed revisits the classical Italian white lasagna.

For the pasta:
500 g durum wheat flour
200 g water
1 teaspoon carob bean gum powder or wheat starch
1 sachet saffron
1 pinch salt

For the white sauce:
200 g soya granules
1 onion
1 carrot
1 stick of celery
1 tablespoon nutritional yeast
1 teaspoon soy sauce
4 tablespoons extra-virgin olive oil
salt and black pepper

For the béchamel sauce:
1 l unsweetened soy milk
100 g all-purpose flour
80 g seed oil
1 pinch nutmeg
salt and black pepper

To finish:
8 artichokes
1 clove garlic
3 tablespoons extra virgin olive oil
vegetable broth
parsley
pennyroyal
salt and black pepper

View the full recipe at Vegandare →