I'm making an epic lasagna tonight. I don't make pasta often, so I'm really looking forward to it. I'm going to use a combination of lentils and Beyond meat in the sauce. I'm going to make a creamy vegan bechamel sauce to layer it along with some nice fresh wilted spinach. The top cheeze layer will be a combination of local artisan vegan mozza, which is just too expensive, and some lesser expensive plant-based mozza shreds. Of course I will make some toasted garlic bread. I have some other artisan cheeze to melt on that, so the menu is cheezy garlic toast and lasagna. Yum!
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