Wash, clean and chop celery, carrot and onion.
Place the mixture in a saucepan, add a drizzle of oil and leave to dry, then add the dehydrated soy granules.
Let it flavor, then add the wine and then add the puree and water.
Mix, add a couple of spoons of oil (to make up for the fat in the meat, which is missing: they should only be added now so that they are not absorbed directly by the granular), add salt, add the bay leaf, cover with a lid and leave to cook for at least 1 hour on low heat.
In the meantime, prepare the béchamel sauce: combine oil and flour in a saucepan, mix immediately and leave to cook briefly, then add the soy milk, season with salt and nutmeg and cook over a low heat until boiling (or until the consistency you prefer) , always continuing to mix with the whisk.
Once both the ragù and the béchamel have been cooked, you can proceed to assemble the lasagna: grease the bottom of a baking dish suitable for oven cooking with a little oil, then cover with a mixture of the 2 sauces and create the first layer of pasta.
(Please note: if you have lasagna sheets (obviously not egg-based in this case) that require pre-cooking, remember to blanch them before using them.)
Continue in this way with all the other layers, concluding, on top of the last layer of pasta, with the remaining bechamel and then with the remaining ragù.
Season with a drizzle of oil (and, if you want, with nutritional yeast) and cook for about 25 minutes or until lightly golden in a static oven preheated to 180°C (if you want, you can add a few minutes of grilling at the end).
The vegan lasagna is ready, let it rest for a few minutes before enjoying it.
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