Spaghetti Squash & Eggplant Lasagna

Squash and eggplant are both in season, so take advantage of them to make this "skinny" lasagna. So much better for you, and less calories than pasta. Enjoy!



This recipe was kindly taken from Yummly.com and modified to be vegan. It's very simple!

Ingredients:

1 spaghetti squash
1 eggplant (or 2 small ones)
2 cups of marinara sauce
1 cup of Tofu Ricotta (either Tofutti brand, or homemade)
½ package of Daiya cheese or another vegan cheese alternative of your choice
handful of fresh oregano

Directions:

Bake the spaghetti squash by popping it in the microwave for about 10 minutes. While it's cooking, cut your eggplant into flat thin slices and sauté in a thin layer of water until cooked well on both sides.

Preheat your oven to 375.

Prepare a casserole dish by covering the bottom layer with 1 cup of marinara sauce.

Remove seeds from the squash, and "gut" it.. spreading the squash contents over the layer of marinara sauce in your dish.

Spoon heaping chunks of ricotta on top of the squash.

Layer the eggplant on top.

Cover with 1 cup of marinara sauce.

Sprinkle your vegan cheese on top, and top with fresh oregano.

Bake for about 20 minutes.

Enjoy!