Spaghetti Squash Lasagna Bake


My recommendation for this recipe (from the Minimalist Baker) is that you really need to plan out what you need to do before you do it so you can save time.  Wonderful recipe!  Delicious, too!

So I used the vegan Parmesan (remember to read the label really carefully because there is one that is not vegan but looks similar) from Go Veggie!, and what amazed and impressed my colleagues and friends was that they didn’t know it was vegan!  The cheese really tastes like vegan!  However, I do try to steer away from processed food, only during special occasions I would use it now.

I modified the recipe a little.  I made my own marinara sauce from scratch, I added mushroom, and also no garlic or onion.

About leneatiengo

Vegan, without onion, garlic, leek, coriander/cilantro, hing (asafoetida), scallion, green onion, chives
This entry was posted in "cheese", autumn, basil, lemon, mushroom, nutritional yeast, olive oil, oregano, spaghetti squash, tofu, tomato, Uncategorized, winter and tagged , . Bookmark the permalink.

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