Chef Miami – Squash Lasagna with Tofu


Squash Lasagna with Tofu


  • 1 medium butternut squash (about 1 lb)
  • 2 finely chopped garlic cloves
  • 1-cup tomato sauce
  • 1-cup vegan cheddar cheese
  • 1-cup vegan Parmesan cheese
  • 1 tbsp. chopped parley
  • 1/3 cup fresh basil


Step 1

Preheat oven to 370 F. Cut squash in half and spoon the seeds out. Bake it for 40 minutes. Remove from the oven and let it cool.

Step 2

Once the squash is cool separate into strands with a fork and set aside

Step 3

While the Squash is baking, preheat non-stick skillet on low heat and add coconut oil.

Step 4

Add chopped garlic, saute until translucent. Add onion and sauté until light brown.

Step 5

Add tomato sauce, bring to boil for about 4 minutes. Stair occasionally. Reduce heat to low and add cheddar cheese, cook until mixture has thickened. Remove from heat.

Step 6

Spray a baking dish with non-stick spray. Place a thin layer of the spaghetti squash, level with a spatula and add a 1/3 cup of the tomato sauce mixture. Repeat the process two more times.

Step 7

Bake for 25 minutes. Remove from oven and sprinkle parmesan cheese on top. Broil for about 5 minutes or until light golden.

Chef Miami – Squash Lasagna with Tofu

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