Carol's Spaghetti Squash Lasagna

Preheat oven at 375 degrees

Place Layer of cooked Spaghetti Squash in bottom of casserole dish (2/3's contents 1 squash)

Add black pepper
Coat with cheese (I made Vegan Cashew Cheese Sauce)
Layer of lightly cooked Lasagna Noodles
Layer of Black olives
Layer of diced Tomatoes
Basil & Ginger
Remainder of Spaghetti Squash
Add more cheese sauce
Another layer of Lasagna Noodles
Crushed or sliced Tomatoes
Little more Cheese Sauce
Topped with crumbled Vegan Meatloaf (baked ahead of time-- recipe in gallery)

Bake uncovered for 45 minutes

-----CHEESE SAUCE----
Cheese Sauce Recipe from "Seven Secrets Cookbook," by Neva & Jim Brackett

1 cup raw cashew nuts
2 cups water (or half water and half coconut milk)
1/2 large or 1 small red bell pepper (or 1/4 cup canned pimentos or red peppers)
1 1/2 teaspoons salt (optional)
2 teaspoons onion powder
2 tablespoons food yeast flakes
1/2 teaspoon garlic powder
(I add 1/3 cup Salsa)

Blend smooth (about 2 minutes) and then bring to a boil; lower heat and stir until thick.

(I usually double this recipe and freeze in serving size containers.)