vegan spaghetti squash lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 122.4
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 287.6 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.3 g

View full nutritional breakdown of vegan spaghetti squash lasagna calories by ingredient



Number of Servings: 12

Ingredients

    Spaghetti Squash, 12 cup (remove)
    Spinach, fresh, 1 cup (remove)
    Broccoli, fresh, 1 cup, chopped (remove)
    Mushrooms, fresh, 1 cup, pieces or slices (remove)
    *Zuchinni 1 Cup cooked, 1 cup (remove)
    Parsley, .25 cup (remove)
    Oregano, ground, 1 tbsp (remove)
    Basil, 2 tbsp (remove)
    *Classico Mushroom and Ripe Olive- 1/2 cup or 125g, 680 gram(s) (remove)
    *Cheese, Dairy-Free, Daiya, Mozzerella Style, 3 serving (remove)
    Cauliflower, cooked, 0.5 cup (1" pieces) (remove)
    Tofu, firm, 1 cup (remove)
    Olive Oil, 1 1tsp (remove)


Directions

pierce squash with fork and cook in microwave for 10 minutes, cut in half, throw away seeds and with a fork scraps sides to get "noodles" steam brocolli and cauliflower until soft. cook zuchinni, spinach mushrooms and herbs in olive oil. add steamed veggies to cooked veggies and crumble tofu into mixture. pour small amount of sauce in pan, half of squash , half veggies and half cheese. layer once more. cover with foil and cook for 15 minutes at 350 degrees.

Number of Servings: 12

Recipe submitted by SparkPeople user HOLZERPM.