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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 9x13-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.