Spaghetti Squash Lasagna Bake | Recipe Cart | Recipe Cart

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))