Wash, clean and chop celery, carrot and onion.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
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Place the mixture in a saucepan, add a drizzle of oil and leave to dry, then add the dehydrated soy granules.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_688_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
Let it flavor, then add the wine and then add the puree and water.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_964_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
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.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_462_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
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.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_614_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
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.)
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_19_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
Season with plenty of ragù and a little béchamel sauce, then sprinkle with vegan parmesan or nutritional yeast and create the second layer of dough.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_600_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
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).
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_233_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_331_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
The vegan lasagna is ready, let it rest for a few minutes before enjoying it.
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_92_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)
![](https://gordon-ramsay-recipe.com/wp-content/uploads/1707303604_137_Vegan-Lasagna-Recipe-by-Italian-cuisine-reinvented-by.jpg)