Lasagna + Spaghetti Squash = a combination of two wonderful things that is a match made in heaven! I decided to add some tender spaghetti squash noodles as a layer in our vegan lasagna, and it was a great addition.
I’m always trying to take tried and true recipes and make them more interesting and challenging. Veggie lasagna is such a classic, but I’ve never heard of it made with spaghetti squash. It is such a flexible vegetable that’s always tasty and can be used in many ways. And honestly, what doesn’t taste good sandwiched between pasta, red sauce, and some creamy tofu ricotta?
1 spaghetti squash, halved and de-seeded
1 package firm tofu
2 Tbsp nutritional yeast
2 cloves garlic
1/2 tsp salt
1 tsp Italian seasoning
1 Tbsp olive oil
1/2 jar marinara sauce
4 no-boil lasagna noodles
1 cup fresh baby spinach leaves
1/2 cup vegan mozzarella shreds
Preheat oven to 375 degrees. Place spaghetti squash cut side down in a casserole dish and add about 1/2 inch water. Cover with foil and place in the oven for 30 minutes. Once finished, carefully remove the squash and place it on a plate, and let it cool for at least 5 minutes. Once cooled slightly, use a fork to scrape the flesh from the squash skin. Squeeze the flesh in between pieces of paper towel to remove any excess water. Set aside.
In a food processor, add tofu, nutritional yeast, garlic, salt, Italian seasoning, and olive oil. Process until smooth.
In a 8×8″ square pan, assemble the lasagna by spooning a thin layer of marinara sauce on the bottom of the pan and top with 2 lasagna noodles. Next, add another layer of marinara and a layer of the tofu ricotta. Next, place the remaining 2 lasagna noodles, top with a layer of marinara and a layer of tofu ricotta. Next, place a thin layer of spinach leaves, and then spread spaghetti squash noodles in an even layer. Top with spoonfuls of marinara, and sprinkle with vegan mozzarella shreds. Bake for 30 minutes covered with foil, and for another 10 minutes uncovered. Slice into quarters and serve.