Spaghetti Squash Lasagna Bake

Loved the flavor of the tofu ricotta! I used extra basil because I love the flavor but everything else I did exactly as the recipe called for. I was surprised at how filling this was without the lasagna noodles.

Wow, this was way yummier than I expected. I followed the recipe exactly, except I made my own marinara, and it tasted both decadent and wholesome. Will definitely make again.

My family really enjoyed this recipe for Christmas dinner! We used shredded vegan Parmesan cheese from Trader Joe’s but followed the rest of the recipe almost exactly.

This dish was delicious and, as a bonus, impressed my non-vegan family member. I was surprised by how much the tofu filling tasted like what I remember ricotta to be. I roasted the spaghetti squash in advance because the cook time is a little long for a weeknight, and that worked well to make it a viable option for me for a weeknight dinner.

Just another fabulous recipe over here! This one took a bit of time but was actually super easy since most of the time went to cooking, not chopping. And it was delicious!

WOW! Just wow! This was absolutely delicious! And besides being time consuming, it was fairly easy to make. The tofu ricotta had the same texture and flavor as actual ricotta in this dish it was insaneeee! The whole family enjoyed it, including my picky 11 year old brother!

I made this using leftover spaghetti squash cooked in the instant pot yesterday. Because I had only one squash, I cut the recipe on half. This was good but extremely acidic with the tomato sauce and lemon from the vegan ricotta. Perhaps adding a bit of sugar to the recipe would help cut the acidity. Has anyone tried this?

this recipe is perfect as it. My family loves it each time I make it. The last time I made it I added a layer of lentils and a layer of raw spinach, as I was working with a very small spaghetti squash.

This lasagna checked all the boxes for me… creamy, comforting, and healthy.
I substituted the dried herbs in the ricotta for fresh basil and parsley. So. So. So. Good!!! Thank you so very much for sharing❤️

This recipe was absolutely outstanding, full stop. It was easy to prepare, each ingredient was thoughtful in its impact, and leftovers are actually delicious. Approved by the vegan, the vegetarian, and the omnivore alike.

My spaghetti squash was a little too watery so next time I’ll give it a squeeze after cooking with some tea towels – but this is no fault to the excellent recipe. I had purchased some vegan parmesan to top each portion with but in all honesty, it wasn’t necessary. So much flavor from the tofu ricotta! I do recommend a good dose of red pepper flakes on top, as suggested, if you are so inclined. This is a keeper!

This is the most delicious lasagna recipe I have ever eaten in my life!! We love it so much, made it back to back weeks, we just can’t get enough! Thank you Minimalist Baker!!!

This is my favorite thing to make, and always a crowd pleaser. I had my mom over to teach her how to cook healthy, this was the recipe I chose. She loved it! I also add some Italian seitan crumbles into the tomato sauce. Thanks minimalist baker!

Delicious recipe! Even the non-vegan approved :)! The only alteration we made was to add a layer of spinach between layers of the squash/cheese/marinara layers. We will make again and again.

This was my first time cooking with spaghetti squash. It was a hit! Me and my family were surprised at how much we enjoyed this type of squash.
I made the dish exact to the recipe. I do think my squash were a bit on the small side, so I used a smaller casserole. I did notice quite a bit of liquid after baking. I may try cooking it a bit longer next time.
Thanks for another awesome recipe!!

This was so freaking tasty! Wow yum simple and delicious! Love it.

Tonight someone asked me how I managed to make healthy food that tastes so delicious. What was my secret? I told them it’s no secret I just make recipes from you! Last night was the tofu cauliflower rice stir fry and tonight was recipe. Some of the boys had never had tofu before and couldn’t believe it was the star of both recipes. thank you for all the amazing recipes!

I made this tonight and it was SO good. I only had one spaghetti squash so tried to cut the recipe in half but forgot to cut the amount of vegan parm. I also added garlic powder to the mixture as well. I loved the lemon flavor but think some may find it stronger than they may like.

This recipe was fantastic! I had to roast my squash for a little longer, pressed my tofu for 30 min and baked for an extra few minutes with the foil off. It was not watery at all. I heated leftovers up in the air fryer and it tasted great – the fresh basil was a nice touch!

This was delicious and so beautiful!! Thank you for the lovely recipe. I’m sure I’ll make this again, as well as find a use for that amazing “ricotta.”

this was actually so incredible. my non- vegan friends who don’t eat anything “healthy” were obsessed with it.
i made some replacements – i was out of foil so didn’t cover it and it was totally fine. i also didn’t have vegan parm so i used vegan mozzarella and was just as good. i also used canned lemon juice and worked totally fine. i also didn’t have time to drain the tofu and again, it was DELICIOUS. thank you!!!

This is fabulous! I didn’t have fresh basil, so I used dried. It was still great. The tofu ricotta texture was very much like real ricotta. I added a tad bit more salt and lemon for my taste. I plan to use the ricotta recipe for a classic, non-spaghetti squash recipe next.

This recipe ( like all MB recipes) is the bomb! Sometimes I add a layer or spiralized zucchini for extra veggies. I use my homemade tomato sauce and the tofu ricotta gives it a nice heartiness. For added decadence, dollop some kite hill vegan almond ricotta on top for a fabulous vegan feast!

Okay so I’ve actually made this twice and just reached deep into the archives to pull it out for tonight! Self isolation = need for comfort food. I have made this strictly vegan and also with some sneaky real Parmesan amongst my non vegan friends . Both delicious. I like to strictly layer mine and have a bit more sauce to it when I make it, but that’s a ME thing . This recipe is a GOD SEND and a real crowd pleaser. Every time I make it people think it took me forever to make … only Dana and I know the truth !

I make this pretty often. I love it!! It freezes well too!

Typical five stars for your recipes! I made with your almond ricotta instead (don’t eat tofu normally) and it was perfect! I also added a bit of sautéed onion, mushrooms and spinach to the marinara to get an extra serving of veggies! Thanks as always for your amazing recipes!

This is going to be a staple recipe for me! I did just as the recipe said, but for a serving size of three and it fed my mother and I easily for two nights in a row.

Tonight I will try it with a sun-dried tomato sauce I have leftover instead of the marinara and see how it goes. :-)

Thanks so much for this simple recipe! Needed to use up ingredients in the fridge and I had everything on hand. LOVED the tofu ricotta. Added some smoked chipotle powder to the recipe since I love the smokey and spicy flavor with red sauce. I had a little bit of pesto to sub in for basil and added some dried basil to amp up my lack of fresh basil. Then I topped it with some breadcrumbs and ta da! I couldn’t stop eating it.

Tasted great. Boyfriend loved it too. Just a little too watery (which was my fault since the store was out of extra firm tofu).

I love this recipe SO much and come back to it time and time again! Nutritional yeast is the best way to trick picky meat-eaters into eating vegan food ;)

My only note – make sure to use a red sauce that’s on the thicker side as thinner ones tend to get a bit liquid-y in the oven. Also, if I don’t have fresh basil handy, I’ll add in about 2 tbps of pesto to the tofu ricotta, and a little more during the assembly process – quite tasty as well!

Thanks Dana!! You rule! :) <3

I made it tonight with my mom and it’s really the perfect comfort food. It was tasty and hearty. We made some modifications : we cooked the squash in the microwave and added less oil/lemon in the tofu ricotta. At the end, we just find that the portions was quite big but it is obviously personal and it depends on the appetite. What is sure is that we are definitely going to do it again! Thank you for this great recipe!

I made this last night and everyone gave it a big thumbs up!! Even my most “selective” eater! I added extra nutritional yeast.

This is one of our new go to favorites! I love the tofu filling so much, I make just that for a dip. Thank-you for the recipe!

This is one of the best vegan dishes I’ve ever prepared! So easy, so cozy and comforting, but so healthy. Love that this is dairy free but also packs a protein punch by using tofu. Made this for myself as meal prep for the week but I’ll definitely be making this for a dinner party soon!

Awesome recipe D! I will make again . I’d let a friend try some & he said it’s excellent! So he has your recipe & he will make it too. ?I used two different types of squash, the stripetti squash and spaghetti squash. The squash combo form a great lasagna shape. Thanks for sharing. It’s really Good!

I LOVE this recipe I added layers of veggies to it. It is definitely a repeat go to meal of mine!

I’m obsessed with the tofu ricotta! I looove how lemony it is! Thanks for the delicious recipe! :)

I have been making this recipe for years. I switch it up every time, sometimes adding sauteed mushrooms, fresh spinach, grilled red onions, etc. Always a huge hit in my house.

I even have a visiting 14-year old for a month, and it has been a challenge, as she is very very picky. She LOVES this dish, and has requested we make it again after taking 3rd’s. If that doesn’t say something, I don’t know what will.

So good! This gets better and better each time I make it. This last time I added cut up Field Roast sausages and it was amazing. 10/10 recommend this recipe. It really is fairly simple to make and leftovers heat up well.

So delicious. Looking forward to the leftover tmw! Thanks!

I love this recipe! Delicious! !

I made this for dinner tonight after it was recommended to me on a vegan forum, and I can’t wait to make it again! So delicious, it’s so Italian! I followed everyone’s recommendations about draining the squash first and I had no issues with excess liquid. I halved the recipe and used a 9×9 dish, worked out great. The real winner was the tofu ricotta, you’d never know it’s dairy-free. I’d love to try it in ravioli or canelloni ?

I have made this twice now and it is a new favorite of mine and my husband I froze leftovers to bring to work, which I thought still tasted great and held up well. Yum!

The tofu ricotta is life changing!
I saw butternut squash lasagna “noodles” in the store recently and would love to try this recipe with those.
Thanks again for another great recipe. This was easy, delicious and surprisingly light.

Loved it! This will be a go-to recipe. I did a few simple modifications, and it was amazing! I read some of the other reviews about it being too watery, so prior to spreading the squash in the pan I tossed the shredded squash with some vegan Italian breadcrumbs and nutritional yeast. That seemed to soak up any excess water. I also added some Gardein meatballs in the casserole, and that really sent it over the edge! The meatballs mixed with the tofu ricotta was so dang good!!!!! Thanks for a great comfort food recipe. :)

Very delicious! Even though I’ve been eating plant based for years, this was my first time buying and using tofu and I loved it! This dish makes me want to plant spaghetti squash in my garden next year.

Delicious and so comforting! I just made it using the exact recipe and added Rao’s Marinara’s Sauce and it turned out perfectly. And yes, it was definitely comforting too. Basically exactly what we needed on the first chilly night of the year.

One of the best ways I’ve used spaghetti squash! After reading reviews it was a little watery, I put the pulled strands of squash in a colander and pushed out as much liquid as I could before layering in for the bake. I poured off a little water in middle of baking too. Was delicious!

This is absolutely delicious… my toddler even liked it!!

This is an awesome recipe. Love it. pretty easy to make and great flavors. thanks

I made this lasagna tonight, but omitted the oil and added some kale before the last layer. I also did not have fresh basil, which I am sure would have been better, but nonetheless it was fantastic!! Thank you!!

Made this the other day and it turned out great! I did remove some of the moisture from the spaghetti squash after cooking as I’ve had issues with watery spaghetti squash in the past. The tofu ricotta is out of this world and I will definitely be making this again!! Thanks for the delicious recipe!

This was DELICIOUS! I have never cooked spaghetti squash before and was looking for a recipe. So glad I found this one. I wish I had tired it years ago as it is so easy. I have made this a couple of times which is a testament to how good it is. I will now try some other recipes with spaghetti squash.

The secret is to cook the squash “al dente” just barely tender. If you over-cook it will get mushy. I tossed the squash with the vegan Parmesan instead of adding it to the Tofu ricotta. It helped absorb some of the extra liquid. And I didn’t cover it with foil so it wouldn’t “steam” while baking. It was the perfect texture! So good.

Husband and toddler daughter give it 5 stars too! 3 year old went back for seconds, which makes me happy. The final dish was watery, as some of the other reviewers noted, but it IS squash, after all, so expected. I was surprised at how flavorful this was with so few ingredients. Will make again!

This recipe is amazing. Thanks so much for sharing this. I would definitely recommend. This is probably one of my favourite minimalist baker dishes ever.

I’ve prepared this for my vegans and non-vegans and it has been a huge hit.
I love love love this dish.

After the first couple times I made this, I started to experiment. I actually double the amount of tofu to make it a more filling and broil the the dish towards the end- but that’s just my spin on it :)

I made this today and it is delicious!!! I did not have fresh basil so I added ~1/2 cup pesto and I also added a little more salt and pepper to the squash, but I made no other changes. My nr 1 food critic (11 year old) also loves it!

This was delicious! The tofu ricotta was so cheesy and flavorful and added a wonderful creaminess to the dish. I pulled off small amounts of the tofu and dropped them all over each layer so there was more ricotta in each bite. Really loved the dish.

This was excellent. Mine was also watery, like others mentioned, but that didn’t detract from it. I think maybe I used too much sauce, or…I dunno. I covered the squash with sauce so there wasn’t any showing like in the photos, so maybe that’s it. My pickiest child had 3 servings, so no matter what it’s a win for me. In the future I may make a half recipe, because this is a LOT of food. There were 4 of us eating it and I have a lot left over. I also served Gardein chickn strips on the side for my autistic son who doesn’t eat anything the least bit unusual, and actually the pairing was great for the other kids too.

made this tonight… super hearty and warm. Ricotta is a little too lemony… squeezed a full two lemons…may do one lemon next time? Regardless it’s filling, flavorful and makes a ton for leftovers. Thanks for sharing!!

Made this tonight! It was perfect for one the *first* real days of fall… Definitely took me a while to cut open and cook the squash, so I’m hoping I can get the hang of it to make this a second time! Definitely makes a ton of leftovers, so I’ll be bringing it to work for the rest of the week. I’m trying to figure out a way to add more spices, though, because the squash is bland/a little sweet and I want to offset that a bit more. Thanks Dana!

This was the best (with the red pepper flakes, too!) I wouldn’t change a thing!

I made this last night… DELICIOUS! Mine did turn out quite watery, but I just used a slotted spoon to serve in order to drain the liquid. This tofu ricotta is amazing!! Great dish!

This is so good!!! Just made it and was surprised at how delicious tofu ricotta was!

I freeze my own basil pesto in 2″ ice cube tray squares. Soooo I mixed one cube with ricotta, added a 1/2 cup of Mozzarella and alternated lumps of it with my homemade elk spaghetti sauce in the spaghetti squash. AWESOME!!!!! You don’t need to be vegan to love this recipe.

Turned out great! Even my meat eating boy friend enjoyed it!

Hi Dana,
I received your cookbook this past Christmas and have since been making your tofu ricotta nearly every week – in lasagna, on pizza, in roll-ups – my husband and I can’t get enough! The tofu ricotta is so satisfying for vegans and non-vegans alike. Can’t wait to try this with spaghetti squash for a lightened up yet still amazing pasta dinner. Keep the recipes coming – huge fan :)

I made this this evening and it’s definitely a new favorite. I am no vegan have never tried anything like this especially the vegan ricotta… and I have to say. I am very impressed. The ricotta was ridiculously delicious. I will definitely be making this again!

I made this tonight and it was really good! I only had 1 spagehetti squash but it worked out fine, I just used an 8×8 pan. I used real Parmesan cheese instead of vegan and the faux-cotta came out amazing! Thanks for a great recipe!

I made this last night for dinner and it was so amazing! I made everyone in my office try it the next day. I love all of your vegan recipes – they never disappoint!! :)

I bought a huge pack of tofu from Costco and didn’t want to just have sautéed tofu every night. I am so glad this recipe made it on the blog! Made this tonight for my boyfriend alongside some spinach turkey meatballs. I told him the filling was tofu ricotta and he was floored. Loved it even more when I told him about the extra protein he was getting! Thanks for another winner.

I made this recipe last night and added a layer of lentil meatball “crumble” and it was a hit! (The brown color of the lentil mixture didn’t add much visual appeal though) Thank you so much for this yummy recipe.

A really yummy casserole! I feel like it could use something to add to the texture, but the flavor was great. I added a little bit more salt than the 1/2 tsp.

I made this recipe for my twin 8 year old boys last night and they LOVED it!! Having recently gone vegan it has been a challenge sometimes with them, but this one is a winner! Only thing I might change is making a little extra of the tofu ricotta to add more to the dish (maybe that was because I thought it was so amazing!)

Cannot say enough good things about this dinner! Made this for dinner and my boyfriend remarked that he didn’t remember the last time he had ‘italian’ food so delicious! Served it with the 5 minute vegan Caesar dressing for a full delicious meal!

this has become a total staple to serve when I have an omnivorous crowd, can’t tell you how many times I’ve been asked for the recipe! And they NEVER believe it isn’t vegan. I usually serve it with a green chopped salad and your balsamic sweet potato spears from the book…it’s also one of the very few recipes that I make absolutely no adjustments too, can’t praise it enough

Im making this now, and it looks SO good! I substituted TOFU for white Navy Beans (its all i had) and the texture and flavour are awesome! I also didn’t have a lemon and used Lime instead, still a wonderful flavour Flav! We shall see how the fam jam feels, but I think its going to be Delish! I also don’t have any vegan parm, so I’m thinking ill just sprinkle a little more nut yeast on top and boom <3 Thanks for this recipe MB.

One of my favorite recipes!! I also layer with portobello mushrooms and dark greens. Simply delicious!

My family loved this. This is my first time using spaghetti squash. Several servings were eating by my husband and 2 + 4 year olds. My 2 year old thanked me over and over for the “yummy dinner” :). It was a bit watery which I’ll attribute to our pasta sauce – – I’ll try to use a thicker sauce next time. We topped with the vegan pepperoni for some spice.