• 1 medium sized spaghetti squash
  • 1 lb loose Lamberti Italian chicken sausage
  • 1 15oz container part skim ricotta cheese
  • 1 red bell pepper
  • 5-6 white button mushrooms
  • 15.5 oz extra firm sprouted tofu
  • 1 small jar Rao's marinara sauce or homemade if you have it
  • 1/2 cup fresly grated parmesan cheese
  • sea salt, pepper, garlic powder & Italian seasoning

Okay, I’ll admit, this recipe is a bit laborious, but oh so worth the effort.  After your first meal, this makes a great leftover lunch.  Since it’s a bit time consuming, I suggest making this one of your Sunday meals.

This recipe calls for chicken sausage.  You can omit the sausage for a vegetarian dish.  Chloe’ came up with this recipe after a bit of trial and error.  It turns out that we found extra firm tofu is literally the glue here.  It helps to keep the less firm ingredients together to give us the lasagna layering we’re looking for.

Believe me, this is for everyone.  Even “meat eater” Mark loves this meal!

Start by preheating the oven to *350.  While oven heats, halve spaghetti squash, season with sea salt, pepper, & Italian seasoning.  Roast face side up for approximately 1 hour or until fork tender


In a small bowl, combine egg, ricotta cheese, 1tsp garlic powder, sea salt, pepper & 1/2 tsp Italian seasoning, set aside.

Dice bell pepper & slice mushrooms, set aside

Thoroughly cook sausage, set aside

Slice tofu, pat dry with paper towel, set aside

Once spaghetti squash has cooked & cooled, scrape flesh with a fork.  If you haven’t worked with spaghetti squash before, it’s so cool how it magically turns into strands of well, spaghetti.

Now you’re ready to assemble.  Spray an 8×12 clear baking dish with extra virgin olive oil.  We us a Misto.  Coat the dish with a thin layer of sauce, sprinkle with parmesan cheese.  Layer meat, tofu & squash.  Season with a pinch of each sea salt, pepper & Italian seasoning. Add a layer of mushrooms & peppers.  Top with ricotta.  Smooth layers along the way with a rubber spatula.  Continue layering until you’ve used all the ingredients.

Whew, now cook at *350 for 45-1 hour.

If by chance you find that your lasagna has excess liquid on the bottom, wait until cooled and carefully drain.