Vegan Lasagna

Preparation

This lasagna has layers of savory mushroom ragu and creamy dairy-free béchamel nestled between sheets of pasta. Topped with a golden, bubbly cheese crust, it's a comforting plant-based dish that's rich and satisfying.

*This recipe originally ran in Germany on HexClad.eu.

1. Prepare the ragu. In a HexClad 10QT/10 L Hybrid Stockpot, heat oil over medium heat. Add the onions, celery, mushrooms and garlic and cook, stirring often until the onions are translucent, 10 to 15 minutes. 
2. Increase heat to medium-high and add the ground “meat” and Italian seasoning. Cook, stirring, until “meat” starts to brown, about 5 minutes. Stir in the tomato paste and cook, stirring, 1 minute. Pour in wine and cook until liquid evaporates, about 2 minutes. Add broth and bring to a simmer. Reduce heat to low and simmer until thickened and flavors deepen and combine, about 45 minutes Season with salt and pepper. (Makes 11 cups ragu.)
3. Meanwhile, make the béchamel. In a HexClad 2QT/2 L Hybrid Saucepan, heat milk over medium heat until it just starts to bubble, remove from the heat and keep warm. In a HexClad 3 QT/3 L Hybrid Saucepan, melt butter over medium heat. Gradually whisk flour into butter and cook, whisking constantly, until the flour is lightly toasted and bubbling, 1 to 2 minutes. Slowly add the warmed milk one ladle at a time, whisking constantly to remove any lumps. Return to a simmer and continue to cook until the sauce is thickened and coats the back of a spoon, about 10 minutes. Stir in the cheese until melted, then season with salt, pepper and nutmeg. 
4. Meanwhile, boil the noodles. Fill a HexClad 8QT/7.5 L Hybrid Stockpot with water and bring to a boil. Season water generously with salt and cook lasagna noodles according to package directions until al dente. Drain, and rinse with cold water. Lay noodles on a baking sheet, separating layers with parchment or waxed paper.
5. Prepare the lasagna. Preheat the oven to 400°F/200°C in convection mode. In a HexClad Small Hybrid Roasting Pan (without the rack), spread a thin layer of the ragu (about 1 cup) over the bottom and cover it with a single layer of noodles. Top the pasta with about 3 heaping cups of ragu, then spoon about 1 cup of béchamel evenly over the top, followed by a third of the spinach, then cover with another layer of noodles. Repeat two more times, then top the last layer of noodles with the remaining 1 cup of béchamel, and sprinkle the shredded cheese evenly over the top. Bake until the sides are bubbling, about 30 minutes. 
6. Switch the oven to broil on high. Broil, watching closely, until the top of the lasagna is bubbling and browned, 2 to 5 minutes. Let cool for at least 15 minutes before slicing and serving.