Spaghetti Squash Lasagna Bake | Recipe Cart

Name: Spaghetti Squash Lasagna Bake | Recipe Cart
Total time: 95 min
Ingredients: 2 large (~3-4 pounds each) spaghetti squash; 3-4 Tbsp extra virgin olive oil ((plus more for squash)); ~1/2 tsp each sea salt + black pepper ((to taste // plus more for squash)); 2 lemons, juiced ((2 lemons yield ~1/3 cup or 80 ml)); 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; Vegan parmesan cheese; 25 ounces favorite marinara/red sauce; Fresh basil, chopped ((optional)); Red pepper flakes ((optional))

getrecipecart.com

Flavorful, hearty 10-ingredient Spaghetti Squash Lasagna Bake with simple tofu ricotta and vegan parmesan cheese! A plant-based meal that's perfect for fall and

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