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Vegan Spaghetti Squash Lasagna⠀
INGREDIENTS⠀
1 large spaghetti squash about 4 pounds⠀
2 cups tomato sauce⠀
1 cup homemade vegan ricotta⠀
2 tbsp olive oil⠀
INSTRUCTIONS⠀
Preheat oven to 425F⠀
Using a large knife, carefully cut spaghetti squash in half. With a spoon, scoop seeds and discard. ⠀
Baste olive oil on the inside of each half and season with salt and pepper. Place the squash flat-side down on a baking sheet. Roast in preheated oven for 40 minutes or until soft.⠀
Remove spaghetti squash from oven and lower oven heat to 375F. Let the squash cool slightly before scraping the inside of the spaghetti squash with a fork to make spaghetti noodles.⠀
In a 9 x 9 oven-safe pan, add a layer of tomato sauce, then a layer of spaghetti squash noodles, and a layer of vegan ricotta. Repeat until all ingredients are used up (we had about 3 layers of squash, 3 layers of sauce, and 2 layers of ricotta in-between – ending with a layer of squash and some extra sauce for decoration).⠀
Cover pan with foil and bake in oven preheated to 375F for 20-25 minutes or until sauce begins to bubble. By @pastabased
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