At this point, you’re probably thinking I have a thing for spaghetti squash.
If you think that, you are correct. How could you not love a vegetable that tastes like pasta? SQUASH PASTA!
I believe I’ve made my case.
After pairing spaghetti squash with basil pesto, I knew a lasagna-inspired dish with my favorite tofu ricotta would be amazing. Tofu ricotta + marinara sauce = flavor match made in heaven. It’s science.
In addition to being incredibly flavorful, this recipe is also simple, requiring just 10 ingredients. And it’s naturally gluten-free and vegan, so everyone can enjoy.
So what’s it taste like? Kind of amazing. It’s:
Savory
“Cheesy”
Tomato-y
Hearty
Rich
& Comforting
Despite being so hearty, it’s pretty light and healthy since the “pasta” is actually a vegetable. Plus, the tofu ricotta provides tons of protein, with 10 grams per serving! This would make the perfect weeknight meal to feed your family or to entertain a crowd. It would pair especially well with my Kumquat Kale Salad with Tahini Dressing or my Garlicky Kale Salad with Crispy Tandoori Chickpeas.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your photos always make our day. Cheers, friends!
Spaghetti Squash Lasagna Bake
Ingredients
SQUASH
- 2 large (~3-4 pounds each) spaghetti squash
TOFU FILLING
- 3-4 Tbsp extra virgin olive oil (plus more for squash)
- ~1/2 tsp each sea salt + black pepper (to taste // plus more for squash)
- 2 lemons, juiced (2 lemons yield ~1/3 cup or 80 ml)
- 12 ounces extra-firm tofu (drained and pressed dry for 10 minutes)
- 3 Tbsp nutritional yeast
- 1/2 cup packed fresh basil
- 1 Tbsp dried oregano
- 1/4 cup vegan parmesan cheese (plus more for serving)
FOR SERVING
- Vegan parmesan cheese
- 25 ounces favorite marinara / red sauce
- Fresh basil, chopped (optional)
- Red pepper flakes (optional)
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
- Carefully halve your spaghetti squash lengthwise using a sharp knife. I find the best way is to pierce the skin with the very tip of the knife and push it all the way through to the other side. Rock the knife back and forth to cut one half all the way through, then repeat on the other side.
- 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. Also reduce oven heat to 375 degrees F (190 C).
- In the meantime, add all tofu 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 9×13-inch (or similar size) baking dish (adjust dish size/number if altering the number of servings) and lay down 1/3 of the squash. Top with several spoonfuls of tofu 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 (190 C). 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.
- Let cool briefly, then serve with desired toppings (listed above). I prefer red pepper flakes and vegan parmesan cheese. Fresh basil adds a nice pop of color.
- Best when fresh. Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350-degree F (176 C) oven for 20-25 minutes or until completely warmed through.
Video
Notes
Nutrition (1 of 6 servings)
Julie Holmes says
This was delicious! I didn’t have basil, so I sautéed garlic & spinach with olive oil to mix into the tofu. I think I could’ve skipped the blender, and just given a good stir. Turned out great! Thank you for this nutritious recipe! The family loved it
We’re so glad the whole family loved it, Julie. Thank you for sharing! xo
Hetty B. says
I really thought this would be dry and bland, but I was SO WRONG! It was INCREDIBLY CHEESY AND SATISFYING! A great weekend meal that provided my husband and I with the perfect amount of lunch-overs! Thank you so much for sharing this!
YAY! We’re so glad you were pleasantly surprised, Hetty. Thank you for the lovely review! xo
Veronica says
This recipe has been a staple in my kitchen for several years. I like to make tomato sauces. Whenever I have some extra in the fridge this recipe makes an easy weeknight meal without much fuss. The assembly does take some time but it’s worth it since it will sit in the oven for an easy serving.
Some vegan/gluten-free tomato sauce recommendations:
Madur Jaffrey’s Vegetarian Cooking: Tomatoes Cooked in the Gujarati Style; I make this frequently and the decision to use it was based on not having basil on hand. I’m not sure if fresh basil will compliment this sauce so if you don’t have access, this gives the dish a wonderful spicy Indian flavor.
Alex Guarnaschelli’s tomato fennel soup also works great and this goes very well with the fresh basil.
Do be careful not to overcook the squash in the first steps, it’s best to have more texture than less since the whole casserole goes back into the oven. It’s not the end of the world if the squash gets mushy but for me, preserving the stringy texture is something to aim for in this dish.
We’re so glad you enjoy this recipe, Veronica. Thank you for the lovely review and helpful tips! xo
Anne-Marie McMahon says
This was a surprise hit at my house. We all liked it, even though my family are generally not big fans of spaghetti squash. I added some chicken sausage to the red sauce, and the meat eaters in the house appreciated that. The fresh basil definitely makes the tofu ricotta shine.
We’re so glad everyone enjoyed it, Anne-Marie. Thank you for sharing! xo
Marie says
Hi!
I’m making the recipe now and I can’t wait to taste it. But I was wondering if I could freeze individual portions of this recipe. Do you know if it would freeze well? Thanks!
Hi Marie, it’s best when fresh. If you do freeze it, it will be more liquidy, so we’d suggest uncovering it toward the end and baking 10 minutes longer.
Emily says
A bit time consuming, but a great recipe! The tofu ricotta is SO delicious – I’m trying to think of other ways to eat it! Maybe as a dip or a spread on bread? I usually use Rao’s (my fave sauce) for this, but wanted to save money. Instead I bought an inexpensive (but watery) jar of Whole Foods sauce, and then added a bit more olive oil, garlic basil – and a bit of flax seed meal to thicken it up! I like having a thicker sauce for this recipe, so there is no risk of a watery dish.
Honestly, changed how I thought about tofu!
Thank you for sharing your experience, Emily! We have a few other recipes using tofu ricotta including our sweet potato lasagna, lentil & eggplant lasagna, and Eggplant Lasagna Roll-Ups.
Veronica says
I have made this recipe multiple times. It is so good. I have many tomato sauce recipes “up my sleeve” so to speak and using this recipe as a template for left over sauce is a gem. If you grow basil at home you have to make this! I’ve made it without basil too and it is still a great recipe. I’ve even considered substituting and adding cheese but it’s just so good as a vegan dish. Even my cheese loving vegetarian friends love this. I recommend a sprouted tofu if you can find it. It’s the perfect consistency for the faux ricotta blend.
We’re so glad you enjoyed it, Veronica. Thanks so much for the lovely review! xo
Eileen says
I haven’t made this yet but have a houseful of relatives coming for Thanksgiving weekend. Can I make this on Monday and freeze, or is it beeter to prep the ingredients separately, then assemble and cook later?
Hi Eileen! We wouldn’t assemble the dish ahead of time or it could get soggy. But you can pre-bake your spaghetti squash and leave it unstrung (whole), as well as prepare your vegan ricotta. Let us know how it goes!
Suzette Vedder says
This is one of my go to recipes when I want something healthy and comforting. The recipe is very adjustable, it’s easy to add other ingredients in the layers of lasagna. The squash can be a bit of work, but the results are well worth it. I highly recommend!
Whoop! We’re so glad you’re enjoying it, Suzette. Thank you for sharing! xo
Suzette Vedder says
This is one of my go to recipes when I want something healthy and comforting. The recipe is very adjustable, it’s easy to add other ingredients in the layers of lasagna. The squash can be a bit of work, but the results are well worth it. I highly recommend!
Thanks so much for the lovely review, Suzette. We are so glad you enjoy it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Gena R says
I love this recipe! The tofu ricotta is creamy and delicious, and the whole bake comes together nice and firm. The only downside is juice from two lemons is way too much for me and family. Juice from half a lemon was plenty this time!
Thank you for sharing your experience, Gena! xo
Cassandra Falco says
Hey
I have only had spaghetti squash once…
So wanted to ask do you think this would go with almond ricotta? We just LOVE your almond ricotta recipe!
Hi Cassandra, we think it would be delicious with almond ricotta!
Corey says
Hi! Nightshade sensitive over here. What do you think of making one of your pestos for this or maybe a different type of sauce? Suggestions? Thanks!
Hi Corey, That sounds delicious! We’d suggest this recipe for inspiration. Hope that helps!
Denise says
Delicious!!!
Yay! Thank you, Denise! xoxo
Susan says
Made this last night. Only had two smaller squash, so only did the squash for the bottom and a top layer. Added a layer inbetween of spinach and plant based Italian sausage crumbled. Did the tofu ricotta in my old vitamix which turned out okay. Topped with plant based mozzarella. It was very good.
Love your modifications, Susan! Thank you for sharing!