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!
Nutrition Facts
Ingredients
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 9x13-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.
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Notes*Nutrition information is a rough estimate calculated without additional toppings.
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Reviews from the Original Source
How tasty!! I was looking for a recipe with spaghetti squash & was happy to see that I had all ingredients needed for this! Came together easily on an afternoon at home & was thoroughly enjoyed!!
This was incredibly great! The tofu ricotta was so good, much better than regular ricotta. I put some Miyoko's liquid mozzarella on top before I baked it, and it came out magnificently, a nice cheesy layer on top. Would repeat this recipe often. SO good.
This was delicious! I didn’t have basil, so I sautéed garlic & spinach with olive oil to mix into the tofu. I think I could’ve skipped the blender, and just given a good stir. Turned out great! Thank you for this nutritious recipe! The family loved it
I really thought this would be dry and bland, but I was SO WRONG! It was INCREDIBLY CHEESY AND SATISFYING! A great weekend meal that provided my husband and I with the perfect amount of lunch-overs! Thank you so much for sharing this!
This recipe has been a staple in my kitchen for several years. I like to make tomato sauces. Whenever I have some extra in the fridge this recipe makes an easy weeknight meal without much fuss. The assembly does take some time but it’s worth it since it will sit in the oven for an easy serving.
Some vegan/gluten-free tomato sauce recommendations:
Madur Jaffrey’s Vegetarian Cooking: Tomatoes Cooked in the Gujarati Style; I make this frequently and the decision to use it was based on not having basil on hand. I’m not sure if fresh basil will compliment this sauce so if you don’t have access, this gives the dish a wonderful spicy Indian flavor.
Alex Guarnaschelli’s tomato fennel soup also works great and this goes very well with the fresh basil.
Do be careful not to overcook the squash in the first steps, it’s best to have more texture than less since the whole casserole goes back into the oven. It’s not the end of the world if the squash gets mushy but for me, preserving the stringy texture is something to aim for in this dish.
This was a surprise hit at my house. We all liked it, even though my family are generally not big fans of spaghetti squash. I added some chicken sausage to the red sauce, and the meat eaters in the house appreciated that. The fresh basil definitely makes the tofu ricotta shine.
A bit time consuming, but a great recipe! The tofu ricotta is SO delicious - I’m trying to think of other ways to eat it! Maybe as a dip or a spread on bread? I usually use Rao’s (my fave sauce) for this, but wanted to save money. Instead I bought an inexpensive (but watery) jar of Whole Foods sauce, and then added a bit more olive oil, garlic basil - and a bit of flax seed meal to thicken it up! I like having a thicker sauce for this recipe, so there is no risk of a watery dish.
Honestly, changed how I thought about tofu!
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