Spaghetti Squash Pesto Lasagna | Recipe Cart | Recipe Cart

Ingredients

• 1 medium spaghetti squash (about 3 pounds)
• 8 ounces sliced mushrooms
• 1 clove garlic (minced)
• 1 1/2 cups low-fat spaghetti sauce (packaged or homemade)
• 1 cup spinach (optional)
• salt and freshly ground black pepper to taste
• 2 cloves garlic (peeled)
• 1 14-ounce package extra-firm tofu (not silken)
• 1 cup fresh basil (packed)
• 2 tablespoons nutritional yeast
• 1 teaspoon salt (if you use)
• 1/8 teaspoon cayenne pepper (optional)
• 1 cup plain sugar-free non-dairy milk
• 1/4 cup nutritional yeast
• 1/4 cup raw cashews (about 1 ounce (optional, but very good))
• 2 tablespoons potato starch or cornstarch
• 1 tablespoon lemon juice
• 1/2–3/4 teaspoon salt (if you use)
• 1/2 teaspoon dry mustard