My husband made a big batch of his delicious mixed bean pasta sauce, and I gave the last portion of it the lasagne treatment. I used Dreena Burton’s recipe for white sauce from Let Them Eat Vegan, with added nutritional yeast for a cheezier experience. Finally I grated some vegan mozzarella cheese over the top (recipe from Veganissimo).
I was very happy with how it turned out, but wondered if I’d gotten a bit carried away with the amount of white sauce. “Is this lasagne too cheezy??” I asked my family. Looks of incomprehension all round… “_Too_ cheezy? This does not compute.” 🙂