Vegan Lasagna Spaghetti

Can’t decide between spaghetti and lasagna? Don’t have time to spend on a big lasagna? This is a great option when you don’t have time for prep, but are craving comfort food.

INGREDIENTS:

• 1 Butternut Squash (1-2 pounds)
• 2 Zucchini Squash
• 2 Yellow Squash
• 1 Jar of Roasted Red Peppers
• 1 Large Jar of Spaghetti Sauce
• 2-3 cups Vegan Cheese of choice (I used Violife which I love for creaminess)
• 1 bag of Spaghetti Noodles (or pasta of choice. I used Trader Joe’s Lentil Spaghetti which is delicious!)

INSTRUCTIONS:

1. Preheat oven to 400F
2. Slice all of the veggies on a mandolin set to 1/8″ thickness.
3. Cook spaghetti or preferred pasta according to the package. Drain, rinse, and set aside.
4. Grease deep glass dish.
5. Layer veggies, one layer at a time – butternut squash, zucchini, yellow squash, then a layer of 1/3 of the sauce, 1/3of the cheese, and begin layering twice more (or until you run out of veggies or room).
6. End with a layer of cheese, cover with aluminum foil, and cook for 35 minutes. Uncover and cook for an additional 10-20 minutes or until veggies are tender and cheese has lightly browned.
7. Cut lasagna and serve on top of pasta!