For the dough: First, we start by mixing all the dough ingredients until we get a smooth dough.
Place on the table, cut into 4 and flatten with a rolling pin or a pasta machine.
Prepare and grease the dish of your choice and shape the lasagna sheets to fit the dish.
There's no need to pre-boil the pasta in water.
For the bolognese: To start, put the lentils in the pot with 1.5 liters of water (better if soaked overnight).
Now dice the onions and carrots, you can add the chopped chili (optional), then sauté them in the pan with olive oil in the bottom until they sweat while adding salt and pepper.
Once the vegetables have sweated, add the tomato sauce to the pan and wait for the sauce to reduce, about 1:30h more or less, stirring regularly.
Meanwhile, crush the garlic.
For the bechamel: We start by adding the olive oil just to cover the bottom of the pan and adding a pinch of flour to see if it fries (personal trick).
Once it fries, add the rest of the flour and mix without stopping to make a roux (thickener).
Next, add the nutmeg, salt and pepper, and gradually add the plant-based milk while continuing to mix the mixture; once the milk is ready, keep mixing until the bechamel thickens
Assembling the lasagna: Grease the bottom of the oven dish with olive oil.
Then place a layer of pasta, a layer of the bolognese sauce and a layer of the bechamel sauce; repeat 4 times — it's important to finish with the bechamel sauce.
Once assembled, bake in the preheated oven at 180°C for about 45 min — it's best to keep an eye on it until golden and bubbling on top.
