Vegan Lasagna

Serve 6 

Blanch the vegan pasta sheets in boiling salted water than rapidly cool it down in cold water and dry it with a towel. Prepare the vegan bechamel sauce by bringing the soy drink to a boil and the vegetable roux prepared with the sunflour seed oil and flour. Season with salt and  nutmeg. Mix the vegan ragout with the béchamel sauce to obtain the lasagna filling. In a baking pan spread a thin layer of sauce, cover with a layer of cooked pasta. Fill the first layer with more sauce  and sprinkle the grated vegan cheese. Repeat the fillings to obtain 5 layers. In the last layer sprinkle some extra vegan ragout to make the lasagna more appetizing. Bake in a preheated oven at 200 ° C (400°F)  for about 20 minutes and serve.