Vegetarian

vegan spaghetti squash lasagna takes 20 minutes to prepare.

vegan spaghetti squash lasagna takes 15 minutes to cook.

vegan spaghetti squash lasagna makes 12 servings.

The ingredients for vegan spaghetti squash lasagna are:

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)

Here is how you make vegan spaghetti squash lasagna:

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: 12Recipe submitted by SparkPeople user HOLZERPM.

The nutritional information for vegan spaghetti squash lasagna is:

• 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

The dietary needs meet for vegan spaghetti squash lasagna is Vegan