Spaghetti Squash Lasagna Bake

Scaled for 6 portions · 11 steps

3–4 tbspextra virgin olive oil ((plus more for squash))2lemons, juiced ((2 lemons yield ~1/3 cup or 80 ml))340 gextra-firm tofu ((drained and pressed dry for 10 minutes))3 tbspnutritional yeast0.5 cuppacked fresh basil1 tbspdried oregano0.25 cupvegan parmesan cheese—Vegan parmesan cheese710 gfavorite marinara (/ red sauce)—Fresh basil, chopped ((optional))—Red pepper flakes ((optional))—2 large (~3-4 pounds each) spaghetti squash—~1/2 tsp each sea salt + black pepper ((to taste // plus more for squash))

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