Spaghetti Squash Lasagna Bake
A delicious and healthy twist on traditional lasagna using spaghetti squash and tofu ricotta.
Ingredients
Vegetables
- 2 large spaghetti squash ((~3-4 pounds each))
- 3-4 Tbsp extra virgin olive oil ((plus more for squash))
- ~1/2 tsp sea salt ((to taste // plus more for squash))
- ~1/2 tsp black pepper ((to taste // plus more for squash))
- 2 whole lemons ((juiced))
- 12 ounces extra-firm tofu ((drained and pressed dry for 10 minutes))
- 3 Tbsp nutritional yeast
- 1/2 cup fresh basil ((packed))
- 1 Tbsp dried oregano
- 1/4 cup vegan parmesan cheese
- 25 ounces favorite marinara ((/ red sauce))
- Fresh basil, chopped ((optional))
- Red pepper flakes ((optional))
Instructions
- Preheat oven to 400°F (204°C) and line a large baking sheet with foil.
- Halve spaghetti squash lengthwise, scoop out seeds, brush with oil, and roast cut-side down for 45 minutes.
- Blend tofu filling ingredients in a food processor until semi-pureed, adjusting seasonings to taste.
- Scoop out spaghetti squash strands, layer in a greased baking dish with tofu filling and marinara, repeating layers.
- Bake covered for 20 minutes, then uncovered for 10-15 minutes until bubbly and golden brown.
- Let cool briefly, serve with optional toppings like red pepper flakes and fresh basil.
Notes
Best when fresh. Store leftovers covered in the refrigerator for 2-3 days.