Spaghetti Squash Lasagna (GF + Vegan)
Author: 
Serves: 3
 
Ingredients
  • 1 large Spaghetti Squash
  • 1.5 x Tofu Ricotta Recipe
  • Your Favorite GF Marinara Sauce (we used low sodium, low sugar)
  • Fresh Basil
  • Black Pepper
Instructions
  1. Preheat oven to 375F.
  2. Cut Spaghetti Squash in half. Discard all the seeds. Sprinkle with salt and place cut side down on baking tray.
  3. Roast for 30 mins or until tender.
  4. Let it cool slightly before using a fork to scrap out all the strings. Place it all in a bowl.
  5. Assembly:
  6. In an 8x8 inch pan, layer half of your spaghetti squash.
  7. Spoon over the marinara sauce.
  8. Place dollops of your tofu ricotta over the sauce. (You can place as much or as little tofu ricotta as you want. It is up to personal preference on how much you like. We love a lot of "cheesy" flavor")
  9. Repeat layer.
  10. Bake in oven for 10 mins or until everything is steaming hot.
  11. Sprinkle of basil, black pepper and remaining tofu ricotta on the side (if needed).
Nutrition Information
Serving size: 3 Calories: 209.5
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/11/05/baked-spaghetti-squash-lasagna-gf-vegan/