Oh My Gosh, Yummy Vegan Spaghetti Squash Lasagna!

January 27, 2020      Health Tips, Nutrition, Recipes

Vegan Spaghetti Squash Lasagna

When you need more than a salad but you don’t want to kill your diet….

Oh my gosh! This low carb, vegan meal is full of nutrition like fiber, protein, vitamins and minerals (B6, B12, A, C, magnesium) and more importantly, full of FLAVOR!

It’s so wonderful to have a comfort food that is actually GOOD FOR YOU! And EASY to make!

Does it need more of an introduction than that!?

No. But, I will say, MY KIDS LOVE IT!!!!!

Ok, without further ado….

I start by roasting the spaghetti squash (cut in half, seed it and place face down in 400* oven for 40-50 mins). While it’s roasting, I make the tofu “ricotta cheese” layer by draining and drying the tofu, mash it in a bowl and add the spices, nutritional yeast and tablespoon of olive oil. Mix.

Once the squash is roasted and cooled, I put a thin layer of olive oil in a casserole dish and start assembling the layers.

I fork out the strings of spaghetti squash for the bottom layer (about ½ inch thick), add a layer of Trader Joe’s Organic Marinara Sauce then the yummy tofu ricotta cheese.

Continue layering until all squash is gone. I usually get 2-3 layers of each.

If you want, give it an added boost of iron by sautéing spinach, fresh garlic and onion and layer in the lasagna.

Roast the lasagna on 400 for 30-40 mins or until golden brown on top. It’s hard to wait but allow to cool before digging in.

What you will need:

2 spaghetti squashes
1 package of firm tofu
Marinara Sauce (I like it extra thick)
Olive oil
2 tablespoons nutritional yeast
1 tablespoon garlic powder
1 tablespoon onion flakes
2 teaspoons fresh or dried basil
2 teaspoons fresh or dried oregano
1 teaspoon salt (or to taste)
Pepper to taste

How simple is that!!!!