Spaghetti Squash Lasagna

SQUASH 2 large spaghetti squash (~3-4 pounds each) FILLING 3-4 Tbsp extra virgin olive oil, plus more for squash Sea salt + black pepper, to taste 2 lemons, juiced 12 ounces Almond milk ricotta 3 Tbsp nutritional yeast 1/2 cup fresh basil, packed 1 Tbsp dried oregano FOR SERVING 25 ounces favorite marinara/red sauce optional: Fresh basil, chopped optional: Red pepper flakes
Instructions Preheat oven to 400 degrees F and line a large baking sheet with foil. Carefully halve your spaghetti squash lengthwise using a sharp knife. Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts. It should appear pretty clean. Brush the interior with oil and sprinkle with a little salt and pepper. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside to cool slightly. Reduce oven heat to 375 degrees F. In the meantime, add all ricotta filling ingredients to a food processor or blender and pulse to combine, scraping down sides as needed. You are looking for a semi-pureed mixture with bits of basil still intact. Taste and adjust seasonings as needed, adding more salt and pepper for flavor, nutritional yeast for cheesiness, and lemon juice for brightness. Once fully baked and slightly cooled, use a fork to scoop out spaghetti squash into fine strings. Set aside. Lightly grease a 9x13-inch (or similar size) baking dish and lay down 1/3 of the squash. Top with several spoonfuls of ricotta, then pour on a layer of marinara sauce. Repeat until all ricotta filling and marinara is used up - about 3 layers. Make sure the top layer is sauce. Loosely cover the dish with foil and bake for 20 minutes at 375 degrees F. Then remove foil and bake for an additional 10-15 minutes, or until the sauce is bubbly and the top is golden brown. Cover with foil if the squash is browning too quickly.