Vegan Spaghetti Squash Lasagna

Yesterday Burrito Lover and I decided we would try our hand at being fishermen.


Why the hell not?! 

We borrowed some poles from my Uncle in Alameda, rented a tiny electric motorboat that refused to move faster than 8.7 mph, and packed an ice chest full of Tecate and granola bars. The sun was shining and we were absolutely pumped for our Saturday adventure on the lake. Below is a photo of what we caught:


Yes, that is a photo of nothing. That is correct. We caught nothing.

As grandiose (and quite frankly, delusional) visions of grilling fresh trout on the patio quickly faded into the afternoon sun, we were forced into thinking of a plan B.

Turns out, the “B” in plan B (contrary to popular belief) does not stand for “bad.”

Hubba Hubba…lasagna…even spelling the word tickles my tastebuds and makes them quiver in ecstasy. But this lasagna sure ain’t yo Nonna’s— it’s made with spaghetti squash, nutrtional yeast, and tofu making it vegan AND gluten free.


Once you bite into a slice of this and realize you do not feel like a piece of hot garbage afterwards, you won’t be missing the traditional ingredients.

If you haven’t picked up a spaghetti squash yet and roasted that bad boy up yet, now is your chance. Spaghetti squash has a texture just like, yep— shocker, spaghetti, when it’s roasted. Along with a mouthwatering slightly crispy texture, it’s super high in fiber, low in carbohydrates, and is rich in energizing B vitamins. With all of the fresh parsley, lemon, and basil, you won’t be missing out on any flavor. Plus, no meat necessary as the tofu in this dish packs a huge protein punch. DIG IN, BABIEZ.

Vegan Gluten Free Spaghetti Squash Lasagna

Makes: 6-8 servings

  • 1 extra large spaghetti squash
  • 1 head of garlic
  • 14 ounces silken tofu, pressed for 15 minutes and drained
  • 1/4 cup nutritional yeast
  • 1 cup loosely packed basil, plus more for garnish, roughly chopped
  • 1/4 cup loosely packed parsley, roughly chopped
  • Juice from 2 whole fresh lemons
  • 1/4 cup vegan Parmesan cheese, plus more for garnish (can also use vegan mozzarella shreds or dairy Parmesan/mozzarella)
  • 25 ounces (1 jar) Arrabiata sauce or other tomato-based sauce of choice
  • Extra virgin olive oil
  • Salt and pepper
  1. Preheat oven to 400 degrees F. Bust out the spaghetti squash, and chop that big guy in half cross-wise. Be like, super careful not to lop off your hand while doing this, kay? Take a spoon and remove the seeds and as much of the “guts” as possible- toss in trash. Now, take some olive oil and drizzle it over the flesh. Give flesh a sprinkle of salt and pepper and place each piece, cut side down, on a foil or parchment-lined baking sheet.
  2. Grab that head of garlic and slice 1/4” off the top to expose the cloves. Drizzle with a little olive oil, then wrap in tin foil and place right on the same baking sheet as the squash. Bake both the squash and garlic for 45 minutes, or until squash and garlic cloves can be very easily pierced with a knife. Remove from oven when done and let cool.
  3. While these are roasting, make the filling! Grab a food processor and pour in 1/4 cup of olive oil. Crumble in the tofu, then add in nutritional yeast, basil, parsley, lemon juice, cheese, and 1/2 teaspoon salt and pepper. Wait to mix until garlic cloves are ready, then add in all cloves. Pulse until almost puréed but larger bits of basil still remain intact.
  4. Take the cooled squash and using a fork, gentle shred out to make “strands” and empty into a bowl. Set aside.
  5. Lightly grease a 9×13” baking dish and spread about a cup of spaghetti squash strands on the bottom. Next, add a layer of tofu filling and then pour over a layer of sauce. Repeat until squash, tofu filling, and sauce is all used up (about 3 layers). Make sure the last layer is sauce! Cover with foil and bake at 375 for about 20-25 minutes. Then, remove foil and bake another 10 minutes.
  6. Next, remove and add some vegan or dairy cheese for garnish. Set oven to broil and place back in for another 5 minutes.
  7. Remove from oven, let cool for 20-30 minutes, add more basil on top for garnish, slice up, and serve!

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