Spaghetti Squash Lasagna Bake

You’re probably thinking that I like spaghetti squash.

You are right if you believe that. How can you dislike a vegetable with a taste like pasta? SQUASH PASTA!

I knew that a lasagna-inspired dish using my favorite tofu ricotta would be incredible. Tofu Ricotta and marinara = a flavor match made in Heaven. It’s science.

This recipe is not only delicious but also easy to make, as it requires just ten simple ingredients. It’s also naturally gluten-free and Vegan. So everyone can enjoy.

It’s surprisingly light and healthy since the “pasta,” which is actually a veggie, makes it so hearty. The tofu ricotta is also loaded with 10 grams of protein per serving. This is a great weeknight dinner to serve your family or entertain a large crowd. This would go well with my Kumquat Kale Salad With Tahini Dressing and my Garlicky Kale Salad With Crispy Tandoori Chickpeas.



  • Two large (3-4 pounds each) spaghetti Squash


  • Extra virgin olive oil (plus different for squash): 3-4 Tbsp
  • Add more black pepper and sea salt to taste (plus additional for squash).
  • Juice 2 lemons (1/3 cup, or 80 ml),
  • Tofu extra-firm, 12 ounces (drained and dried for 10 minutes).
  • 3 Tbsp nutritional yeast
  • Fresh basil, 1/2 cup
  • Oregano dried 1 Tbsp
  • 14 cup vegan Parmesan cheese


  • Vegan parmesan cheese
  • 25 ounces of your favorite marinara / red sauce
  • Fresh basil chopped ( optional
  • Red pepper flakes ( option)


  • Preheat oven to 400 degrees F. (204 C). Line a large baking pan with aluminum foil.
  • Use a sharp knife to halve the spaghetti squash carefully. The best way to do this is to use the tip of the blade to pierce through the skin and then push it to the other side. Then, rock the knife backward and forward to cut the half through. Repeat on the opposite side.
  • Remove the seeds and the majority of the stringy parts with an ice cream scoop or a sharp spoon. It should look pretty clean.
  • Sprinkle a little pepper and salt on the inside of the pan. Place the cut side down on a baking sheet. Roast for 45 minutes or until the flesh and skin can be easily pierced with a knife. Remove from the oven and allow to cool. Reduce oven temperature to 375 degrees F.
  • Add all ingredients for the tofu mixture to a processor or blender and pulse until combined, scraping sides as necessary. You want a mixture that is semi-pureed with some basil bits still in it.
  • Add more nutritional yeast to the dish for cheeseiness, and add lemon juice for brightness.
  • After the spaghetti squash has been baked and cooled slightly, scoop it out with a fork into fine strings. Set aside.
  • Grease a 9×13 inch (or similar size) lightly, and then lay out 1/3 of the squash. Add a layer of marinara and then top with tofu ricotta. Repeat this process until the ricotta and marinara are used up, about three layers. The top layer must be sauce.
  • Cover the dish loosely with foil, and bake at 375°F (190°C) for 20 minutes. Remove the foil and continue baking for another 10-15 minutes or until the sauce bubbles and the top has a golden brown color. If the squash is browning quickly, cover it with foil.
  • Serve with toppings of your choice (see above). I like red pepper flakes and vegan parmesan. Fresh basil gives this dish a lovely pop of color.
  • Fresh is best. Keep leftovers in the fridge for up to two days. Reheat leftovers in an oven at 350 degrees F (176 C) for 20-25 mins or until thoroughly heated.

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