From Minimalist Baker
Spaghetti Squash Lasagna Bake
- Time
- 1 hr 35 min
- Makes
- 6
- Ingredients
- 13
10 things you may not have.
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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 packed fresh basil
- 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))
Nutrition · per serving
- Calories
- 325 kcal
- Fat
- 16.8 g
- Fiber
- 6.3 g
- Sugar
- 15.8 g
- Sodium
- 871 mg
- Protein
- 10.2 g
- Carbohydrate
- 37.7 g
- Saturated fat
- 3.2 g
As published by Minimalist Baker.
The method
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