Spaghetti Squash Lasagna with Tofu Ricotta (Vegan, Dairy Free, Gluten Free)

There are few things in this world that are more delicious than lasagna. This guilt-free recipe offers a much healthier alternative to conventional lasagna while maintaining all of the flavor and delight of this classic dish. The easy-to-make creamy tofu ricotta brings the flavor to life; the hardest part is not eating it all in one sitting.

Spaghetti squash is a delicious fall and winter vegetable that makes an amazing pasta alternative. It’s low-fat, low-carb, naturally gluten-free, and vegan.  In addition, spaghetti squash is loaded with fiber, vitamin C, manganese, vitamin B6, and is loaded with antioxidants which are powerful in fighting free radicals. This Spaghetti Squash Lasagna with Tofu Ricotta dish boasts an impressive ingredient list; healthy and nutrient dense plant based foods make this meal well balanced and delicious.

This casserole can easily be saved for a few days in the refrigerator to use for lunches or subsequent dinners and it will maintain it’s flavor profile. Feel free to add in meatless crumbles if you prefer, but you certainly won’t need it.

What are your favorite healthy takes on classic recipes? Let me know in the comments below!

Spaghetti Squash Lasagna with Creamy Tofu Ricotta (Vegan, Dairy Free, Gluten Free)

Healthy, simple, and delicious Spaghetti Squash Lasagna with Creamy Tofu Ricotta
Cook Time 1 hr 10 mins
Course dinner, dinner party, lunch, party
Cuisine American, dairy free, gluten free, healthy, Italian, meatless, organic, plant based, vegan
Servings 6 people


  • 2 spaghetti squash, large
  • 24 oz jar of pasta sauce
  • 1 package firm tofu 
  • 2 tbsp garlic, minced
  • 2 tbsp apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 2 tsp dried parsley
  • 2 tbsp minced garlic
  • 1/2 tsp ground pepper
  • 1/2 cup water
  • *optional but not necessary, add in meatless crumbles to the pasta sauce like Beyond Meat Ground or Beefy Crumbles or Upton's Naturals Chorizo Seitan


  • Preheat oven to 420°F 
  • Slice the spaghetti squash lengthwise with a knife. Scoop out the seeds with a spoon and discard. Next, add 1/4 cup of water to each baking sheet and lay both sides of the squash facedown on the sheet. Cook for 40 minutes.
  • While cooking, make the vegan ricotta cheese by squeezing the excess liquid out of the tofu by wrapping it in paper towels and pressing it, or squeezing it over the sink. Place in a blender with the olive oil, 1 tsp salt, garlic, and apple cider vinegar and puree until smooth.
  • Remove the spaghetti squash from the oven very carefully and let it sit for 10 minutes. Once cool enough to handle, hold the squash with one hand while scraping the inside over a large bowl with a fork to make "spaghetti". Mix in the remaining salt, pepper, garlic powder, and parsley.
  • Reduce oven heat to 400° F 
  • In a greased casserole dish, add 1/2rd of the pasta sauce, coating the bottom. Next, add 1/2 of the vegan ricotta atop the pasta sauce, and top with 1/2 of the spaghetti squash. Repeat, ending with a layer of spaghetti squash.
  • Cover with foil and bake for 20 minutes. Serve immediately and add additional salt to taste.
Keyword healthy dinner, meatless lasagna, spaghetti sqaush lasagna, spaghetti squash dish, vegan casserole, vegan lasagna
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