Spaghetti Squash Lasagna Bake

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Ceramic baking dish filled with our gluten-free vegan Spaghetti Squash Lasagna Bake recipe

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.

Making easy tofu ricotta in a blender

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.

Baking sheet with spaghetti squash for the ultimate vegan fall spaghetti squash recipe

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.

Ceramic baking dish with healthy Spaghetti Squash Lasagna Bake for a gluten-free vegan meal

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!

Our delicious gluten-free vegan Spaghetti Squash Lasagna Bake ready to go in the oven

Spaghetti Squash Lasagna Bake

Flavorful, hearty 10-ingredient Spaghetti Squash Lasagna Bake with simple tofu ricotta and vegan parmesan cheese! A plant-based meal that’s perfect for fall and winter!
Author Minimalist Baker
Print
Top down shot of a ceramic dish filled with Vegan Spaghetti Squash Lasagna Bake
4.95 from 135 votes
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Course Entree
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

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

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 information is a rough estimate calculated without additional toppings.

Nutrition (1 of 6 servings)

Serving: 1 serving Calories: 325 Carbohydrates: 37.7 g Protein: 10.2 g Fat: 16.8 g Saturated Fat: 3.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 871 mg Fiber: 6.3 g Sugar: 15.8 g
HEALTHY Spaghetti Squash Lasagna Bake! 10 ingredients, plant-based, SO delicious! #vegan #glutenfree #lasagna #recipe #fall #healthy #recipe #minimalistbaker

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  1. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  2. 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!

  3. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  4. 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!

  5. 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!

  6. 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!

  7. 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.