Vegan Lasagna Alla Bolognese

Ingredients

• 2 cups unflavored, unsweetened almond milk
• 1 bay leaf
• 5 sprigs thyme
• 10 whole black peppercorns
• 3 medium cloves garlic, crushed
• 3 tablespoons refined neutral coconut oil
• 3 tablespoons 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 dry lasagna noodles, cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water

Directions

1. Combine the almond milk, bay leaf, thyme, peppercorns, and garlic in a small saucepan. Bring it just to a gentle simmer, then adjust the heat so it stays there for 20 minutes. Pour the milk through a strainer into a heatproof measuring cup; the aromatics can be discarded.
2. Warm the coconut oil in a small saucepan over medium heat until it melts. Add the flour and whisk as it cooks, just until the flour no longer smells raw, about 2 minutes.
3. Whisk without stopping while you add the infused almond milk, either in a thin continuous stream or in small splashes of a couple tablespoons each. Work the whisk into the edges and bottom of the pan so the sauce stays smooth; it will tighten up at first, then loosen once all the milk has been incorporated.
4. Cook the sauce, stirring, until it reaches a simmer and begins to thicken a little. Turn the heat to low and keep stirring until the béchamel coats the back of a wooden spoon, about 3 minutes. Stir in the nutmeg, then season with salt and pepper.
5. Mix 1/2 cup (120ml) of the vegan béchamel into the vegan Bolognese sauce.
6. Set the oven to 425 degrees F (220 degrees C), and make sure the pasta is thoroughly drained. Cover the bottom of a 9- by 13-inch baking dish with one layer of lasagna sheets. Spoon a thin, even layer of Bolognese sauce over the pasta, then lightly drizzle some of the remaining béchamel on top. Continue alternating pasta, Bolognese sauce, and béchamel sauce until the baking dish is full and/or one of the components has run out. Finish with Bolognese sauce on top, with béchamel drizzled over it.
7. Place the baking dish on a rimmed baking sheet and bake until the top is browned and the sauce is bubbling, about 25 minutes. Let the lasagna rest for 20 minutes before serving. Cut into individual portions and serve while still warm.