Lasagna Spaghetti Squash

Ingredients:

1 spaghetti squash
1 teaspoon grapeseed oil

1/2 cup cashews, soaked
1 tablespoon lemon juice
1 tablespoon nutritional yeast
1 clove garlic
2 teaspoons onion powder
salt and black pepper
spinach, chopped

1 teaspoon grapeseed oil
1 onion, chopped
2 cloves garlic, minced
1 package crimini mushrooms, sliced
1 teaspoon oregano
2 teaspoons basil
1/4 teaspoon sage
1 teaspoon rosemary
1 teaspoon sugar
1/2 teaspoon fennel seeds
1 large roma tomato, diced
3/4 cup passata
1 teaspoon red wine vinegar
salt and black pepper, to taste
2/3 cup vegan italian style sausages, diced (optional)

3 tablespoons panko
1/4 cup vegan mozzarella, shredded
2 tablespoons vegan parmesan cheese
2 tablespoons parsley, chopped

Cut the squash in half lengthwise and scoop out the seeds. Brush with oil and bake, cut side down for 40 minutes at 375 or until tender. Flip over and fray with a fork.

Meanwhile, combine cashew, garlic, lemon juice, nutritional yeast, garlic, onion powder, and black pepper in a blender and puree until smooth, adding water as needed. Transfer to a bowl and stir in the spinach. Set aside.

Cook onion and garlic in the oil and add the mushrooms. When the mushrooms release their liquid add the seasonings and stir until aromatic. Add the tomato and cook until mushy, then stir in the passata. Bring to a simmer and add the vinegar, salt, and pepper, and add in the sausage if using.

Stir the vegan ricotta and spinach mixture into the spaghetti squash and top with the tomato mixture. Sprinkle with the panko and cheeses. Broil until the cheese melts and garnish with the parsley before serving.