5 from 3 votes
Spaghetti Squash Lasagna (Vegan and Gluten-free) by Pasta-based. Someone is taking a forkful of spaghetti squash lasagna with creamy vegan ricotta cheese melting out.
Vegan Spaghetti Squash Lasagna
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
1 hr 20 mins
 

A delicious healthy vegan + gluten-free spaghetti squash lasagna made with roasted spaghetti squash, homemade ricotta cheese, and tomato sauce.

Course: Main Course, Pasta
Cuisine: Gluten-free Option, Italian, Vegan, Vegetarian
Keyword: gluten-free, italian, marinara sauce, ricotta cheese, spaghetti squash, vegan, vegan cheese, vegan ricotta
Servings: 4 servings
Calories per Serving: 280 kcal
Ingredients
  • 1 large spaghetti squash about 4 pounds
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
homemade vegan ricotta cheese
  • 1 cup slivered almonds
  • 3.5 ounces extra-firm tofu (1/4 of a 14 oz block - pressed)
  • 1/4 cup unsweetened plant milk
  • 4 tablespoons unsweetened plain non-dairy yogurt
  • 1 clove garlic
  • 2 teaspoons nutritional yeast
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 3 leaves basil chopped
Instructions
  1. Preheat oven to 425°F / 220°C

  2. Using a large knife, carefully cut spaghetti squash in half. With a spoon, scoop seeds and discard. 

  3. Baste olive oil on the inside of each half and season with salt and pepper. Place the squash flat-side down on a baking sheet. Roast in preheated oven for 40 minutes or until soft.

  4. Remove spaghetti squash from oven and lower oven heat to 375°F / 190°C.  Let the squash cool slightly before scraping the inside of the spaghetti squash with a fork to make spaghetti noodles (see photo).

  5. In a 9 x 9 oven-safe pan, add a layer of tomato sauce, then a layer of spaghetti squash noodles, and a layer of vegan ricotta (recipe instructions below). Repeat until all ingredients are used up (we had about 3 layers of squash, 3 layers of sauce, and 2 layers of ricotta in-between - ending with a layer of squash and some extra sauce for decoration).

  6. Cover pan with foil and bake in oven preheated to 375°F / 190°C for 20-25 minutes or until sauce begins to bubble.

To make the vegan ricotta cheese.
  1. Measure slivered almonds into a large bowl and cover with hot water. Soak for at least 30 minutes, or until soft. Drain remaining water once done soaking.

  2. Meanwhile, press the tofu in a tofu press or by wrapping in paper towels and setting a heavy pan on top for 15 minutes, changing out the paper towels halfway through.

  3. Add all ingredients into a food processor. Pulse and process, scraping down sides when needed, until smooth and thick.

Recipe Video

Recipe Notes

Top with vegan parmesan and red pepper flakes.