Vegan Lasagna alla Bolognese Recipe

Ingredients

• 2 cups (475ml) unflavored, unsweetened almond milk
• 1 bay leaf
• 5 sprigs thyme
• 10 whole black peppercorns
• 3 medium cloves garlic, crushed
• 3 tablespoons (45ml) refined neutral coconut oil (see note)
• 3 tablespoons (25g) all-purpose flour
• Generous pinch freshly grated nutmeg
• Kosher salt and freshly ground white or black pepper
• 1 recipe Vegan Seitan and Mushroom Ragù Bolognese
• 1 pound (450g) dry lasagna noodles (egg-free), cooked about 2 minutes less than package instructions indicate, then drained and chilled in ice water

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