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)
Kasia says
So delicious! Even my mom who is very sceptical about spaghetti squash, really enjoyed it. Tofu ricotta is indescribably delicious!
Maria says
Hi Dana,
Never mind, the Printer-Friendly version seems to be ok now :)
Maria says
Hey Dana,
I want to make this, but when I click on the “Printer Friendly”, I get a blank page?
Thanks!
Maria
Stacey says
Made this tonight. Love, love, love!!! This recipe is amazing. Thank you!!!
Erica says
Really tasty. I recommend using one spaghetti squash and a few spiralized zucchini for texture and variety. Thanks for another great recipe!
Sri says
This was absolutely delicious. My husband couldn’t believe how amazing it was, and went back for thirds! The best part was how low calorie it is, compared to regular lasagna with ricotta cheese. We finished it in about 3 days, and it tasted great with reheating too. This recipe is SUCH a gem, and you are an amazing chef! Thank you for having so many gluten-free vegan recipes – they are superb and fit my dietary needs perfectly!
lindsay says
I substituted chickpeas in place of the tofu and it came out perfecto! thank you, very tasty (as always).
Katie says
I am so excited to try this recipe. I decided to pair it with a lovely strawberry spinach poppy seed salad. It’s in the oven now! I’ll be sure to review once my family has tried it ?
Karlie says
I love every single recipe of yours I’ve ever tried! This is in the oven right now (can’t wait to dig in) but I feel like this recipe was missing garlic, and I noticed it was in your last picture. Was there any reason you left it out?
Dee says
Seriously this sounds incredible. It would be so dope if you started making youtube videos for your recipes! I hope you do start one day I’d be so obsessed. Everything about minimalist baker is quality and beautiful looking.
Jamah says
DELICIOUS! I give this 5 stars and plan to keep it in rotation, especially for my non-vegan friends.
I made a couple changes:
1st: I didn’t use a lick of oil, and frankly it wasn’t missed a bit.
2nd: I added a layer of thinly sliced portobello mushrooms & deep greens. Next time I will also add thinly sliced eggplant.
3rd: I didn’t make the vegan parmesan (though I will next time). I just added a handful of cashews & some garlic salt with extra nutritional yeast when I made the vegan ricotta.
After removing the squash, I cooked at 375 for 30 minutes and broiled on high for 8, was perfect.
Dominic says
This recipe is amazing. I have made it once before, and I am making it again tomorrow for Easter. I just had one quick question: I have a Vitamix as well, but mine doesn’t have the “Pulse” feature. Do you know of any ways to “pulse” on a Vitamix 5200?
Rhiannon says
my family and I are making the transition to a near vegan diet. this recipe was warmly welcomed into the tummies of the whole clan. even my 4 year old son who is very much a meat and potatoes kind of guy enjoyed it. took him a few minutes to take the first bite but once he did it got messy, fast. thank you so much for this great pile of delicious!
Alli says
Just made this and subbed a few items. Didn’t have access to fresh basil so I used dry herbs and a dollop of pesto. I also added garlic to the ricotta and fresh spinach and half a small pack of vegan ground round as I was really low on tom sauce- it came out beautifully. Thanks so much for this delicious recipe!!
Lisa Kunz says
5 stars!!! Just made the spaghetti squash lasagna. Unbelievably delicious! Even my husband who is not fond of anything that contains the word squash loved it!
Lisa K
Alex Lawson says
Hello Dana. I just took this for a whirl and while I think it tastes wonderful, the presentation leaves a lot to be desired. The main problem is that there’s a lot of soupy/watery residue on the edges of the pan. Any thought on what went wrong there?
Martha says
Loved this! I would like to add veggies to this dish if you think it advisable. I’m thinking of adding frozen, chopped spinach, thawed with all the water pressed out, along with regular sliced mushrooms. Would this work? Should I add in other seasonings for the spinach and mushrooms?
Do you think other veggies would work better?
Thank you from a beginner cook.
Jamah says
I added thinly sliced portobello mushrooms & dark leafy greens (fresh and dry). I added a touch of seasoning salt to the extra veggies, but that was it. Was superb!!
Robert says
First, this was/is delicious! Thank you! I even pulled this off as a novice cook. It took me longer, but it was well worth it. I’m a newbie in the kitchen at age 54. Oh, I’ve made my attempts but I’ve always had a partner who loved to cook and got frustrated with me in the kitchen. My mom is Italian-American but she was also a career woman. Her only to herself was in the kitchen, so her skills and delicious recipes remain with her. I started cooking to deal with dietary intolerances that came with middle age. Wheat and dairy cause my acid reflux. I was able to stop using the drug omeprazole (I was on it for six years, doctor prescribed) by eliminating those two things. My point? I had to take control in the kitchen to feel better and try thing that sounded delicious to me and not my partner. I have tried many of your wheat free/gluten free, dairy free vegan recipes and have changed my partner’s mind – all while learning to cook, gaining confidence in the kitchen, eating healthier and most of all, enjoying some of the most delicious food I have ever eaten! I am sharing your recipes and raving about you. Thank you!
May says
Amazing! Didn’t have the fresh basil so used dried. Will not be making that mistake next time for full flavor! Love your blog and so does my family!
Jessica says
Also, adding sriracha to it gives it a nice kick!
Jessica says
This was the 3rd recipe we tried from your blog this week and it really blew me away. The tofu ricotta and the vegan parm tastes so much like cheese… it’s wild. I’ve recently cut out dairy and meat and your blog is very encouraging and such a great resource. We have been feeding this lasagna to anyone in the vicinity lol, definitely a favorite.
R says
This was AWESOME! Especially as leftovers (microwaved). I used about a tablespoon and a half of dried basil instead of fresh. It turned out a little watery, but no biggie. My family called it “one of those recipes that you should come back to”, so I’ll definitely make it again!
Britt says
All I can say is wow! Seriously, this dish tastes just like a traditional pasta dish and is so so delish! This was approved by my hesitant husband, and my 2 and 5 year olds. We are moving towards a vegan diet and recipes like this make the transition so much easier. Definitely one for recipe box. Thanks for sharing! I’m trying your veggie meatballs tonight and am excited to see how they turn out :)
pace says
I already made it the second time. We are not vegetarians, but I am trying new recipes, in an effort to reduce the meat, cheese and eggs in our meals… Well, we all (our kids are 5 and 7) love it! It is absolutely delicious! Thank you!
Catherine says
Just made this… SOOO good!!! Thanks for sharing this amazing recipe!!
Heather says
This is soooo delicious! I recommend it to everyone who loves spaghetti squash. Your TOfu Ricotta is unbelievable!
Jessee says
This is one of my favorite recipes that I’ve ever made! I microwaved the spaghetti squash for 12 minutes to soften it up to cut it easier. The tofu ricotta is amazing! I used a little extra marinara at the end. It’s very delicious and filling. Definitely recommend!!
Stasia says
Brought this to a New Years Eve party last night. On a table filled with meatballs, shrimp, roast beef and salmon, it was a hit with the meat lovers!!
Thank you! I did steam some baby spinach and layered that with the tofu and sauce, next time I think I will add mushrooms!
sherri says
yikes–i only bought one spaghetti squash of average size–do i halve everything in the recipe? also, if i make the full tofu ricotta–how long would it last in the fridge if i only used half of it?
I would halve the recipe, yes. And the filling will last up to 1 week in the fridge!
Emily says
I made this for Christmas Eve dinner and it was amazing! I think it would be even better with a layer of greens, since a) I grew up on my moms spinach lasagna and b) I’m a veggie fiend! It was great served over a bed of arugula, too.
Kerina says
Can I bake the squash a day before, to save time on the night I want to make it?
That’ll work!
Michelle says
I’ve made several different tofu ricottas, and this one is by far my favorite. It really is the key to this recipe. If you don’t have spaghetti squash, just make the ricotta and put it on whatever you’ve got!
Ashley says
We loved this! Thanks!
Karyn says
Okay, so I love this recipe. I just made it last night and had to forgo the nutritional yeast because I couldn’t find it at my grocery store. I used vegan Parmesan and added some Tuscan flavored vegan ground tofu along with mushrooms and green squash. It tastes even better the next day for lunch. Thank you for such an awesome vegan lasagna substitute I will def be making this often because I am obsessed with spaghetti squash even though it can be difficult to cut. :) I have this website bookmarked for more vegan recipes ;)
Jayne says
I love spaghetti squash and make it all the time. I just put it in the oven whole and bake it at 375 degrees for 40-45 minutes. Then cut it and de-seed it when it’s cooked and the outside is soft. I cannot wait to try this recipe. This will be for my vegan/vegetarian guests at Christmas served along with a traditional lasagna for the meat eaters. Thanks!!
Niki Traynor says
I made this last night for my family. I was excited to try it because I love spaghetti squash. We really like pasta, but I’m trying to get us to eat healthier meals, so I thought this would be worth trying. My favorite part of it was the tofu ricotta. It taste a lot like the real thing. The whole meal was a success. It tasted really good today too. Very happy with this recipe and I will be trying it again soon.
I’m thinking of using the tofu ricotta recipe in my raw zoodles as well. Thank you very much for sharing this!
So kind! thanks for sharing, Niki!
Henna says
Honestly have been wanting to try this recipe for a while but haven’t for who know what reason. THIS RECIPE IS ABSOLUTLEY AMAZING. The lemon added in the recipe creates such a nice flavor complement to the tofu mix! Perfect! Living with an extremely carnivorous family, they ABSOLUTLEY loved it and couldn’t tell that it was vegan! (Still haven’t told them…)
Carol Ann says
Wow! That’s what I call having an insane healthy/tasty ratio! I’ve prepared my own tomato sauce with lentils and I made a cashew ricotta instead of tofu but wow using the spaghetti squash as a base for lasagna that’s genious! :) I will redo this the whole winter for sure! Oh and I only used 1 squash and still got a pretty big lasagna (8 portions)
Julie Olsen says
I really love a lot of your recipes and this spaghetti squash lasagna recipe has become on of my new favorites. Its really easy except for cutting the spaghetti squash which I had my husband do. I made it in my new steam oven too.
mariana says
slam dunk in our household! even my stubborn, picky toddler devoured it
That’s a win in my book! Thanks for sharing, Mariana!
Courtney says
This looks sooooo yummy!!! I love spaghetti squash and am thinking of making this for Thanksgiving!! Thank you so much for sharing.
Amber H. says
I just hosted a plant-based, diary-free dinner party at my house on Monday night. A friend and I have had one of these the last three months and each month we highlight a seasonal fruit and/or vegetable and put it in every dish. This month’s was winter squash. I made this dish and IT. WAS. THE. BOMB! It was seriously the highlight of the evening. Everyone that tried it loved it and got 2nds or 3rds. Also, the people that came to the party are not the type of people that eat this type of food on a regular basis. I am so happy they all loved it. I used silken firm tofu instead of the suggested extra firm tofu and the ricotta turned out great. I have to say though that when I tasted the tofu ricotta before putting the lasagna together I thought it was too weird and lemony. But combined with the other ingredients it was truly amazing and unique. Everyone was shocked at the tofu ricotta and the vegan Parmesan cheeses. They couldn’t believe their taste buds were not eating the dairy versions. You are amazing Dana. I live in Spokane, WA and I visit the Portland area every so often. If I ever run into you on the street or at a restaurant there it will be like that scene in Wayne’s World when Garth and Wayne meet Alice Cooper backstage. “I’m not worthy! I’m not worthy!” You are amazing. Thanks again for another home run recipe.
Kirstie says
Made this last night and it was seriously so easy and SO GOOD. I had spaghetti squash from a restaurant once that I didn’t like, so I’ve been avoiding spaghetti squash recipes. So glad a I tried this!
Cassie Tran says
Looks wonderful and better than real lasagna!
Ally says
My boyfriend and I made this tonight and it was so delicious! I used organic brown rice/ quinoa pasta from trader joe’s instead of spaghetti squash and added some sliced zucchini since that’s what I had on hand and it came out great. So nice to have a comforting and healthy dinner that both a vegetarian and a gluten-free/dairy free eater can enjoy :)
Leslie Forrester says
Hi Dana! This recipe is soooo good! My spaghetti squash lasagna looked just like the pictures and was so delicious. It was the first time I had tried spaghetti squash! I think I’m in love. I’m considering making this as an extra dish for Thanksgiving! I think it would be perfect :)
Kristina says
Wow! This sounded good and could not wait to get home to make it and it did not disappoint!!
Liz says
I made this tonight for dinner and it was super delicious, and easy to boot! The tofu ricotta was remarkably cheesy and Italian-flavored from the spices, and also quite zesty from the lemon. My three-year old devoured it. Thanks for the recipe, I’ll be making it again.
Laura says
I have been really into using squashes for noodles lately and I was just talking with my friend about how to make a lasagna bake using squash! I will be making this for my sister and her fiance on Thursday – do you have any suggestions to tone down the measurements/ingredients for just a 4 person serving instead of 7? Looking forward to cooking!
Thanks for the recipe!
I’d halve it!
ariel says
we tried this last night w only half the suggested marinara sauce (that’s all we had) and it still came out great thank you for another great recipe
Wonderful! Thanks for sharing, Ariel!
Meredith says
This blew my mind! So good. Mine was a little watery too, but still delicious. This one is a keeper!
Whoop! Thanks for sharing!
Robin says
Made a double batch of this for a dinner party last night, alongside an indulgent meatloaf wrapped in bacon. So everybody would have something they liked. This dish was a HUGE hit with everyone (and I had mostly meat lovers), including the 14-year-old picky eater who I didn’t expect would touch it. We’re having leftovers tonight. I served it with a salad that had lots of crunchy things and cranberries, and I think the textures were great together. This will go into my book of favorites. It felt super nourishing but gave that satisfying feeling you get from pasta and Italian food in general. Thank you so much!
So great! Thanks for sharing, Robin!
Melissa says
I have to preface this with saying that I haven’t even tried the finished product yet.
I just called my husband in to try to tofu ricotta to see if he wanted to add any more seasoning (he is an over-seasoner). He tries it and goes “no, that is damn good the way it is!” I think this is the first time he has ever left something AS IS from the recipe! I am SOOOO excited to try the lasagna!…only has to cook for 15 more minutes :)
Bravo to you for coming up with this recipe!
Cindy B says
This is a phenomenal recipe. I made it twice this past week for flesh-eaters, and they loved it. People were fighting over the leftovers. It’s so comforting and cozy, but leaves you feeling great! It showcases what vegan comfort food is all about. And it’s very easy to execute. Thank you for this, I will make and enjoy it quite a bit!!!
Rebecca says
This recipe was sooo delicious!! It came out perfectly and made the house smell wonderful. I had enough leftovers for two meals. The only thing I did differently was spread the tofu ricotta as a layer. I’m sure it just as delicious dropping it in spoonfuls! Big hit, another success from minimalistbaker :)
Nice! Thanks for sharing, Rebecca!
Indie says
This dish was amazing!!! The tofu riccotta was better then real riccotta!!!! If you’re thinking about it, absolutely try this dish asap!!!
That’s quite the compliment! Thanks Indie! xoxo
Molly says
We made this (substituted real parm and a little bit of cottage cheese for the nutritional yeast) and absolutely loved it. Thank you!
Sue Ann Jaffarian says
LOVED THIS! Best tofu “ricotta” I’ve tasted and I can’t wait to use it in other recipes. This made a lot and packs well for taking to work and reheating in microwave. I’ll be freezing a few servings too.
Wonderful! My next favorite application is in these Eggplant Lasagna Roll Ups! Have fun, Sue!
Sheila Blair says
Is the nutrition facts correct with 16g of fat per serving?
Courtney @ The Fig Tree says
Made this tonight and it was fabulous!!! My husband and I loved it. Thank you for sharing! I’m excited to add a new recipe to our weeknight rotation. :)
Whoop! Thanks for sharing, Courtney!
Keira says
Made this for dinner tonight and it was amazing! Thank you!
Patty Perez says
This was soooo yummy! The lemon in the tofu filling really gives it that perfect touch. Thanks again for another great recipe.
sarah bryant says
Your tofu ricotta recipe is my all-time favorite! Making this recipe tonight and I am sure it will be great. We make the eggplant rollups all the time because the filling is so amazing!
Jessica says
I made this last night and it was BEYOND AWESOME! I don’t know why I was so surprised, because every recipe I have made so far has been a winner. I will certainly be making this again. And I finally made the vegan Parmesan. So easy and so yum!
Tonight I’ll be making the butternut squash hummus and another second pot of curried butternut squash soup. (Oh, and I pre-ordered the book!) Keep ’em coming, Dana.
Yay! Thanks so much for sharing, Jessica! So glad you enjoyed it. Hope you love the other recipes, and thanks for the pre-order! It means so much! xo
Kirstyn says
My kids helped me make this for dinner tonight. It was nice to have everyone in the kitchen. The dish was awesome. (I had seconds…) Truth be told, despite ‘all in’ on the prep the kiddos wouldn’t try it (this is typical for them and not a reflection of the food/recipe.) ?
Ha! Too bad they aren’t adventurous eaters yet. Hope you enjoyed it, Kirstyn!
Sophie says
Just made this for dinner. My favorite part is that, as much as I love spaghetti squash, I can still use your “ricotta” design to make a more traditional vegan lasagna that squash-haters would eat.
meridith says
i’ve already made this twice and the second time used tofu that had been frozen – the texture of the filling came out AMAZING! i definitely recommend this trick to others.
Wonderful! Thanks for sharing your tips, Meridith!
Danielle says
I made this recipe last night. I was absolutely shocked how delicious it is. Honestly, I was a little concerned, but boy o boy was it a pleasant surprise! Yummy! Thank you!
So great to hear! Thanks for sharing, Danielle!
Wendy says
Dana,
This recipe was soooo good and a huge hit at the potluck we went to.
Thank you!
Great! thanks for sharing, Wendy!
Em @ Love a Latte says
Just made this and it is absolutely delicious! Also, we didn’t have any fresh basil so I used 2 tablespoons of dried and it did the trick just wonderfully. Amazing recipe! My husband was totally skeptical and he loves it.
So great! Thanks for sharing, Em!
Mavis says
I love Spaghetti Squash. Thanks for providing me with a new way to fix it. I plan to make this tomorrow for dinner.
josieinbc says
I made this last night and it was delicious. I could have eaten spoonful after spoonful of the tofu ricotta alone (okay… maybe I did). Thanks for the great recipe!
Ha! That’s a good sign. Glad you liked it!
Charlett says
This was awesome! My husband and I ate 3 helpings each! Although, it is a little time consuming to make. But you can prepare everything earlier in the day if you want to make it easier at dinner time.
Agnes E says
Delicious but rather watery. Not sure why
Charlett says
Mine was watery too. Probably from the tomatoe sauce and tofu (if you were lazy like me and didn’t press the water or first). I put mine under the broiler for an extra 5 minutes to help dry it out a bit and crisp up the top.
This probably depends on the moistness of your tofu + red sauce…
courtney says
I am so excited to have found your website. My 14 year old daughter is vegan and I do everything in my power to support her beautiful decision to let her heart guide her food choices. I am excited by many of the recipes on your site, because I believe that this will allow the rest of our family to eat vegan at least 3-4 dinners a week!!! For that I thank you from the bottom of my heart.
Lori says
I was just lamenting the other day that I could never have real lasagna again (gluten sensitivity), and then I logged onto your site and found this. I had to make it – and it did not disappoint!! You have no idea how happy I am that I can make a delicious dairy free and gluten free lasagna!! Thank you! Thank you! Thank you!! I made it for some guests with your Garlicky Kale Salad….Oh my gosh! We were all in heaven. :)
Yay! So glad you all enjoyed it, Lori! xoxo
Amber says
I am in the process of making this recipe right now; the ricotta is finished and the squash is baking. I am obsessed with your vegan parm and been spreading the good word about this dish as well. I will be serving the lasagna tomorrow night and am wondering if it’s better to prep the dish and bake it tomorrow or bake it now and reheat in the oven tomorrow. Any feedback would be great! Thanks again for all of your delicious meals that are so tasty, healthy, and vegan!
Hi Amber! I 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 me know how it goes!
Amber says
Hi Dana! I saw your message a day after I served the dish. =) I ended up prepping the dish, including cooking and removing the squash, and baking it the next evening for dinner. It worked out great! It wasn’t soggy at all. I had saved some extra marinara sauce for the top layer which worked out well, that way it wasn’t too dry either. Can’t wait to try it again.
Liora (Allthingsloveli.com) says
I love spaghetti squash! I usually just saute it with some onions and tomatoes but this looks so much better.
Carolyn says
Who are you, you magical minimal person? My guy and I have just finished TWO servings of this, and are astounded by how, d@mnably, good this thing is. He even said, “We should have this at Thanksgiving.” High praise indeed, especially since we’re the house that people come to.
Things to note: I microwaved the spa-squash instead of baking it, and it released a lot of liquid, even though I put the strands in a colander to drain. Perhaps the spa-squash is dryer after cooking in the oven as the recipe indicates.
My cooking time was about 20 minutes longer, even with cooking it on the convection setting. I also put it under the broiler for 5 minutes to crisp up the top. Again, this might be because of the amount of liquid in the microwaved squash.
But the nice (nice?) thing about the liquid is that it mostly stayed in the pan; when I lifted the serving out with the spatula it was easy to wait a moment or two for the liquid to drain back into the pan. Again, no biggie, but it would’ve made a nicer presentation without it.
OUR SIDE was your recommended Kumquat Kale Salad. So, so good. Couldn’t find kumquats, substituted tangerines. Wanted to stay GF, so I used chopped walnuts in place of the bread crumbs. All in all, the salad was a really a great compliment to the lasagna.
Thanks for sharing, Carolyn, and for the kind words! So glad you enjoyed it. The kumquat salad is a great pairing! And tangerines sound like an amazing substitution. So glad you enjoyed everything! xoxo
Kate says
Yum! This looks fantastic!!! Making this for dinner this week.
Let me know how it goes! xoxo
Michelle R. says
Made this last night for my husband and a coworker. AMAZING!
Yay! So great. Thanks for sharing, Michelle!
Jess says
Can’t wait to make this! One question-
For us non vegans, can we sub in regular cheese (ricotta and Parmesan)? Will ricotta work in place of the tofu? TIA!
Jess
Absolutely! Use it 1:1. Good luck!
Sara | Tastefulventure says
I love Spaghetti Squash, what a great new twist on creating this recipe! :)
Bethany @ Athletic Avocado says
This spaghetti squash lasagna looks fantastic! I love the addition of the tofu for added vegetarian protein!
Liv Faye says
You seriously blow my mind, you’re like a plant wizard! I couldn’t have thought of all these combinations, thanks so much for doing what you do, I think I’ll do some spaguetti squash once and for all!
Ha! Thanks Liv! Hope you give this one a try!
pat. says
Wish I had bought that spaghetti squash yesterday. Can non -vegan cheeses be substituted instead of the tofu and parmesan?
Absolutely! Use ricotta or cottage cheese (and real parmesan) instead!
Kathy Mader says
Yay, that’s what I wanted to know. I’ll be in a hurry tonight and need a shortcut. Will try the tofu ricotta another time. I’m such a winter squash lover. Thank you for everything you do to enrich our lives!
Sarah | Well and Full says
Genius as always, Dana!! :D
Thanks lady friend! xoxo
Anna says
yumm mouthwatering!! love it <3
Jessie says
Made this tonight and oh my gaaaaah!!! It was delicious!! The filling was so rish and creamy! My non-vegan bf said it’s one of his favorite meals he’s ever had!!! Thank you!!!
Jessie says
Oops *rich
Yay! I always love hearing when the recipes are husband/boyfriend-approved! Thanks for sharing, jessie! xoxo
Beth says
Mine too! He doesn’t usually feel satisfied by Vegan GF food but he loves this so much we eat it a couple times a month now! And the tofu…Wow! Stuff mushrooms with the leftover tofu…so amazing!
Erin Beccia says
Yum! This is such a smart idea!! I can’t wait to try this recipe out! :)
Cristina says
I have a soy allergy so what would be a good substitute for the tofu? I was thinking maybe cashews but I was curious what you might suggest! This looks amazing as always and I look forward to making it!
Yes, if I were you I’d probably sub a comparable amount of soaked cashews!
Chelsey says
The weather has dropped in Sydney again and this would be perfect for lunch. Thanks for the recipe :)
Celeste @The Whole Serving says
I looked at spaghetti squash the other day, but couldn’t think of a way to use it other than the usual way, and I’m over that one already. This is perfect timing. Thanks for this wonderful recipe.
Thanks Celeste! Hope you give it a try!
Heather Mason says
Love this recipe!! Just regular spaghetti squash with sauce is not my fave but this looks amazing! How clever to make tofu ricotta!
Thanks Heather! Hope you love it!
Miriam says
Can beans be substituted for tofu?
I hadn’t thought of that, but chickpeas probably would work! Let me know if you give it a try!
jodie says
Hi. This looks great! Just in time for spaghetti squash planting season in Melbourne. I got enthusiastic and ordered some seeds. A couple of months I will be eating this!
Wonderful! Good luck, Jodie!
Emily | Robust Recipes says
This looks delicious. I would have never thought make spaghetti squash into lasagna, what a great idea! Yum! :)
Vi says
Hi Dana! This recipe looks amazing, I’m definitely trying it! I just have a question, what type of squash do you use? Does any tipe of squash will work? I live in Costa Rica, so we have some kinds, others we don’t.
Thank you!
Liv Faye says
Hey fellow costa rican, I’m living here as well. I would love to know that too!!
I’m not sure if other kinds of squash will work as I haven’t try any alternatives myself. But let me know if you do any experimenting!
Cathy says
Hi, I just finished making it with BUTTERNUT SQUASH. I peeled and removed seeds. Sliced into wegdes.
I also used Cashew Cream, using 200 grams (a heaping cup?!?) of cashews, 1 Tbsp. of Nutrional Yeast, 2 Tbls. Lemon Juice, Water to make a sauce. Salt and Pepper.
I had made a homeade spaghetti sauce with lots of basil and ground carrots in the morning so that was my red sauce.
In a 13×9 pan I layered everything, then covered with first parchment paper then aluminum foil.
I checked it after 45 minutes, still needed 30 more, then I took the foil and parchment off and put vegan cheese slices on top and baked for another 15-20 minutes til cheese was melted and it was all bubbly.
It was/ is DELICIOUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I think it is important to have a really good red sauce. I always put fennel seeds in mine and lots of basil. Thank you so much for the recipe. I photographed it but am not on instagram!!!
nikola says
The squash is actually called “spaghetti squash”! It’s big, yellow and round and when you open it up you can actually take the insides out with a fork and they break into strands that resemble spaghetti! I don’t feel like other types of squash have the same effect as “Spaghetti Squash” does.
Katrina @ Warm Vanilla Sugar says
That tofu filling sounds great!! Definitely need to try it on other stuff too <3
Brittany @ Plant Power Couple says
You’re reaaaaallly tempting me to get over my fear of spaghetti squash lately. This looks beautiful!
Tom ~ Raise Your Garden says
Me too. My wife INSISTS that spaghetti squash is equally good, on par with spaghetti, that she can’t tell the difference at all.
Brittany @ Plant Power Couple says
Really?! I can’t seem to get over that *crunch*, but perhaps I’ve been making it incorrectly.
Ha! Hope you give it a try, Brittany!
Amanda says
I made this dish (sort of) this evening. I did not have much more Basil on my plant so I used a little rosemary. Awesome! I had to use a blender for the Tofu blend. Since mix was to dry to blend, I added some unsweetened almond milk (added a little at a time until I got the right “cheese” texture. I used a 9″ glass dish. Bottom layer was squash, tofu blend, diced 1 tomato and added 1/2 of it to the next layer, sprinkled a little mozzarella vegan cheese, put my pasta sauce on top (did not have Marinara) (Repeat). My sauce did not bubble/boil.. but I pulled it out of the oven at the last 15 minutes. IT.WAS.AMAZING!! Thank you for the dish and inspiration. Cheers =)