Spaghetti Squash Lasagna Casserole
Ingredients
- 1/2 tsp each sea salt + black pepper
- 2 lemons juiced
- 12 ounces extra-firm tofu drained and pressed dry for 10 minutes
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil
- 1 Tbsp dried oregano
- 1/4 cup vegan parmesan cheese
- 25 ounces favorite marinara/red sauce
- Red pepper flakes optional
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil and spray with non-stick cooking spray.
- Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon.
- Sprinkle the interior of the squash with salt and pepper and place cut side down on baking sheet.
- Roast for 45 minutes. When done, decrease oven temperature to 375 degrees.
- In the meantime, add the salt, pepper, tofu, lemon juice, nutritional yeast, basil, oregano, and vegan parmesan cheese to a food processor and process until the mix is semi-pureed.
- Once the spaghetti squash is baked, use a fork to scoop out spaghetti squash into fine strings.
- Lightly spray a 9×13-inch baking dish and lay down 1/3 of the squash then top with several spoonfuls of tofu ricotta, then pour on a layer of marinara sauce. Repeat until both the spaghetti squash and tofu ricotta are used up (about 3 layers).
- Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F (190 C). Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown.
- If desired, add red pepper flakes to top it off.