Spaghetti Squash Pesto Lasagna | Recipe Cart

Name: Spaghetti Squash Pesto Lasagna | 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; freshly ground black pepper; 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

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EASY & TASTY Spaghetti Squash Pesto Lasagna | No meat, creamy vegan pesto, and layers of veggies make this dish delicious and filling. Perfect for a healthy meal!

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