Minimalist Baker · by Minimalist Baker★ 4.9 (144)
Spaghetti Squash Lasagna Bake
NUTRITION · PER SERVING95M COOK
CAL 19%·PRO 28%
CARBS 52G54% OF CAL
12G FIBER21G SUGAR19G OTHER
FAT 18G42% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash layered with tofu ricotta and marinara in a plant-based lasagna bake. Hearty and flavorful, perfect for fall and winter meals.
mainitaliancasseroletofu⚙️ food processor🍪 sheet pan🥧 baking dish🔥 oven🌀 blendergluten freeveganvegetarian
View the full recipe on Minimalist Baker →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 large (~3-4 pounds each) spaghetti squash
- 3-4 Tbsp extra virgin olive oil ((plus more for squash))
- ~1/2 tsp each sea salt + black pepper ((to taste // plus more for squash))
- 2 lemons, juiced ((2 lemons yield ~1/3 cup or 80 ml))
- 12 ounces extra-firm tofu ((drained and pressed dry for 10 minutes))
- 3 Tbsp nutritional yeast
- 1/2 cup packed fresh basil
- 1 Tbsp dried oregano
- 1/4 cup vegan parmesan cheese
- Vegan parmesan cheese
- 25 ounces favorite marinara (/ red sauce)
- Fresh basil, chopped ((optional))
- Red pepper flakes ((optional))
At a glance
PER SERVING · TIME 95M
CAL 19%·PRO 28%
CARBS 52G54% OF CAL
12G FIBER21G SUGAR19G OTHER
FAT 18G42% OF CAL
2G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 858mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1190mg
- Calcium
- 243mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 858MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.