This vegan baked spaghetti casserole is cheesy, comforting, and dairy-free. A simple plant-based dinner perfect for busy nights.
⏱ Time
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes
Serves: 6
🧺 Ingredients
- 250 g spaghetti (regular or whole wheat)
- 2 cups marinara or tomato pasta sauce
- 1 cup cooked lentils or vegan mince
- 1 cup vegan ricotta or blended tofu
- 1 cup vegan shredded mozzarella
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Salt and pepper to taste
👩🍳 Instructions
Firstly, preheat oven to 190°C (375°F).
Next, cook spaghetti according to package directions and drain.
Then, mix spaghetti with marinara sauce, lentils, olive oil, seasoning, salt, and pepper.
After that, spread half the spaghetti mixture into a greased baking dish.
Now, add vegan ricotta and sprinkle half of the cheese.
Repeat layers and finish with remaining cheese on top.
Finally, bake uncovered for 30–35 minutes until hot and bubbly.
🌟 Tips & Variations
- Extra Creamy: Stir cashew cream into the sauce.
- Protein Boost: Add chickpeas or textured soy protein.
- Gluten-Free: Use gluten-free spaghetti.
- Veggie-Loaded: Add mushrooms, spinach, or bell peppers.
- Spicy: Sprinkle red chili flakes before baking.
🌿 Benefits of Vegan Baked Spaghetti Casserole
Firstly, lentils provide plant-based protein and fiber.
Secondly, tomato sauce is rich in antioxidants like lycopene.
Moreover, it’s completely cholesterol-free.
In addition, baking reduces oil compared to frying.
As a result, it’s a satisfying yet balanced meal.
🧒 Kid-Friendly Version
- Firstly, use smooth marinara with no chunks.
- Then, skip spicy seasonings.
- Next, add extra vegan cheese for a gooey texture.
- Finally, serve with garlic bread or cut into squares.
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: 360 kcal
- Protein: 17 g
- Carbohydrates: 45 g
- Fat: 13 g
- Fiber: 7 g
- Sugar: 6 g
- Cholesterol: 0 mg
