4.86 from 7 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
  • 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
  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.

Nutrition Facts
Vegan Spaghetti Squash Lasagna
Amount Per Serving
Calories 280 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 464mg20%
Potassium 672mg19%
Carbohydrates 15g5%
Fiber 5g21%
Sugar 7g8%
Protein 10g20%
Vitamin A 580IU12%
Vitamin C 11.2mg14%
Calcium 133mg13%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.