A delicious healthy vegan + gluten-free spaghetti squash lasagna made with roasted spaghetti squash, homemade ricotta cheese, and tomato sauce.
Preheat oven to 425°F / 220°C
Using a large knife, carefully cut spaghetti squash in half. With a spoon, scoop seeds and discard.
Baste olive oil on the inside of each half and season with salt and pepper. Place the squash flat-side down on a baking sheet. Roast in preheated oven for 40 minutes or until soft.
Remove spaghetti squash from oven and lower oven heat to 375°F / 190°C. Let the squash cool slightly before scraping the inside of the spaghetti squash with a fork to make spaghetti noodles (see photo).
In a 9 x 9 oven-safe pan, add a layer of tomato sauce, then a layer of spaghetti squash noodles, and a layer of vegan ricotta (recipe instructions below). Repeat until all ingredients are used up (we had about 3 layers of squash, 3 layers of sauce, and 2 layers of ricotta in-between - ending with a layer of squash and some extra sauce for decoration).
Cover pan with foil and bake in oven preheated to 375°F / 190°C for 20-25 minutes or until sauce begins to bubble.
Measure slivered almonds into a large bowl and cover with hot water. Soak for at least 30 minutes, or until soft. Drain remaining water once done soaking.
Meanwhile, press the tofu in a tofu press or by wrapping in paper towels and setting a heavy pan on top for 15 minutes, changing out the paper towels halfway through.
Add all ingredients into a food processor. Pulse and process, scraping down sides when needed, until smooth and thick.
Top with vegan parmesan and red pepper flakes.