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Close-up view of a cheesy Spaghetti Squash Lasagna Bake on a plate.
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Spaghetti Squash Lasagna Bake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 350
A delicious plant-based lasagna alternative using roasted spaghetti squash layered with tofu ricotta and marinara sauce, baked to perfection.

Ingredients

Spaghetti Squash

  • 2 large spaghetti squash ( (~3-4 pounds each))

Olive Oil

  • 3 Tbsp extra virgin olive oil ( plus more for squash)
  • 0.5 tsp sea salt (to taste)
  • 0.5 tsp black pepper (to taste)

Lemons

  • 2 lemons, juiced ( yields ~1/3 cup or 80 ml)

Tofu

  • 12 ounces extra-firm tofu ( drained and pressed dry for 10 minutes)

Nutritional Yeast

  • 3 Tbsp nutritional yeast

Fresh Basil

  • 0.5 cup packed fresh basil

Dried Oregano

  • 1 Tbsp dried oregano

Vegan Parmesan Cheese

  • 0.25 cup vegan parmesan cheese

Marinara Sauce

  • 25 ounces favorite marinara (/ red sauce)

Fresh Basil (optional)

  • chopped fresh basil (optional)

Red Pepper Flakes (optional)

  • red pepper flakes (optional)

Instructions 

  • Preheat oven to 400°F (204°C). Halve the squash lengthwise, remove seeds, brush with oil, season, and roast for 45 minutes. Cool slightly.
  • Blend tofu, nutritional yeast, basil, oregano, lemon juice, salt, and pepper until semi-pureed. Adjust seasonings as needed.
  • Scoop out spaghetti squash into strings. Layer squash, tofu ricotta, and marinara in a greased baking dish, finishing with sauce on top.
  • Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake 10-15 minutes until bubbly and golden.
  • Let cool briefly, then serve topped with basil, red pepper flakes, and vegan parmesan if desired.

Notes

Store leftovers covered in the refrigerator for 2-3 days. Reheat in a 350°F (176°C) oven for 20-25 minutes.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Vegetarian
Keyword: healthy, lasagna, Vegan