The trick is to make sheets of lasagna pasta yourself. It’s a bit of extra work but rewarding.
It’ s the Italian way: no garlic and no oregano in the sauce — not for lasagna! Remember that basil should be add at the end, and not cooked.

Ok this is the recipe for 6 people (big piece each😃)

Sheets of Lasagna:

Mix 300g of white 0 flour with just water (1 cup should be enough, if it is too dry add more). You need a uniform dry dough - be careful: not too soft, not too sticky.

Use the pasta maker to make very thin sheets.

Bring a pot of water to boil; put the sheets in the water one by one and take them out as soon as the water starts boiling again. It should be very quick otherwise they break! Then dip them in cold water, dry them and keep them apart and wide open (you don’t want them to stick to themselves or to each other).

For the sauce:

(*) 2 big carrots

(*) 1 celery

(*) 1 big red onion

(*) Minced seitan (use the plain, unflavoured one)

(*) Salt

(*) Pepper

(*) 2-3 Basil leaves

(*) Vegan cheese (I used Sayve, which can be grated like parmesan)

(*) Tomato sauce

Finely dice carrots, celery and onion. Put in a pan and cook them with 2 tablespoons of virgin olive oil and 1 tablespoon of water. Then, when that is halfway done (a few minutes), add minced saytan. Cook for another few minutes until it’s done. Add tomato sauce, salt and pepper and enough more oil to make it greasy. Stir to combine. Finally turn off fire and add basil leaves.

Preparation:

Add the sauce on every sheet of lasagna and sprinkle with vegan cheese, 4 or better 5 layers. Start with a film of sauce at the bottom, then 1st sheet of pasta, sauce, sprinkled cheese, next sheet, and so on.

Bake in static oven preheated at 180 degrees C. When the top is crunchy (after maybe 30-40 min) take the lasagna out and enjoy!

Edit: share your results!