Vegan Baked Spaghetti Casserole

Vegan Baked Spaghetti Casserole

Introduction: Step into the realm of delightful simplicity and culinary comfort with our Vegan Baked Spaghetti Casserole. This one-pan wonder promises not just a meal but a symphony of flavors that will transport you to the heart of an Italian-inspired feast. A family dinner made easy, this recipe boasts healthy pantry ingredients, ensuring that every bite is not only comforting but also a celebration of wholesome goodness.


  1. Uncooked Spaghetti (1 ¼ pound): The backbone of our casserole, these strands eagerly await their transformation into al dente perfection.

Lentil Love: 2. Canned Lentils (20 oz, drained and rinsed): Elevate the protein content and add a hearty texture with the inclusion of wholesome lentils.

Veggie Medley: 3. Red Onion (⅝ of a medium, thinly sliced): Introduce a hint of sweetness and vibrant color to the dish.

  1. Red Pepper (1 ¼ medium, diced): Infuse a burst of freshness with diced red peppers, creating a visual and flavorful balance.
  2. Garlic (2 ½ cloves, minced): The aromatic essence of garlic weaves its magic, enhancing the overall depth of taste.

Herbal Harmony: 6. Italian Seasoning (2 ½ teaspoons): Transport your taste buds to the hills of Italy with this aromatic blend of herbs.

  1. Fresh Basil (3 ¾-5 leaves, chopped): Elevate the dish with the fragrant freshness of basil, creating a symphony of herbal notes.

Flavor Alchemy: 8. Olive Oil (2 ½ tablespoons): Drizzle richness into the casserole, ensuring a velvety mouthfeel.

  1. Chopped Tomatoes (19 ⅜ oz can): Unleash the boldness of tomatoes, adding a robust and juicy dimension to the dish.
  2. Marinara Sauce (2 ½ cups): A luscious tapestry of flavors, marinara sauce ties the elements together, providing a saucy embrace.

Liquid Elixir: 11. Vegetable Broth or Water (3 ¾ cups): Infuse the casserole with a savory base, allowing the ingredients to meld into a harmonious union.

Cheese Symphony: 12. Shredded Vegan Cheese (2 ½ cups): Crown the casserole with a generous layer of vegan cheese, creating a melty, golden crescendo.

Cooking Symphony:

  1. Oven Overture: Preheat the oven to 350ºF (180ºC), setting the stage for the culinary symphony about to unfold. Grease a large baking dish, ensuring a seamless release of flavors.
  2. Layered Melody: Begin the culinary composition by layering uncooked spaghetti, lentils, red onion, red pepper, minced garlic, Italian seasoning, fresh basil, olive oil, chopped tomatoes, marinara sauce, and vegetable broth. Each layer contributes to the harmonious melody of tastes.
  3. Bake and Blend: Allow the casserole to dance in the oven for 25 minutes, letting the ingredients meld into a flavorful ensemble. A gentle stir ensures an even distribution, preventing the pasta from sticking.
  4. Cheese Crescendo: Unveil the casserole and sprinkle it with the crescendo of shredded vegan cheese. Continue baking for 20 minutes, or until the top achieves a golden hue, signaling the completion of a culinary masterpiece.
  5. Presentation Encore: As you serve this delectable creation, garnish with fresh basil for a final touch of herbal elegance. For those seeking an extra touch of luxury, a sprinkle of vegan parmesan adds a savory flourish.

Storage Symphony:

  • Fridge Ballet: Leftovers find a cozy spot in the fridge for up to 5 days, ready to be reheated for an encore.
  • Freezer Waltz: Freeze the casserole in layers, and when the craving strikes, thaw overnight before indulging in a culinary performance.

Reheating Notes:

  1. Oven Ovation: Preheat the oven to 350ºF (180ºC), and let a piece of the casserole dance on a baking sheet for 10 minutes or until warmed through.
  2. Microwave Maestro: For a quick encore, place a serving on a microwave-safe plate and heat for 1-2 minutes until warmed through.

Nutritional Crescendo:

  • Calories: 450kcal, a testament to the wholesome goodness packed into each serving.

Conclusion: In conclusion, our Vegan Baked Spaghetti Casserole isn’t just a meal; it’s a culinary extravaganza that celebrates simplicity, comfort, and the joys of a well-prepared family dinner. From the al dente perfection of uncooked spaghetti to the savory embrace of lentils and the melty crescendo of vegan cheese, each element plays a vital role in this symphony of flavors. Elevate your dining experience with this recipe, where every bite is a note in the symphony of culinary comfort.

Vegan Baked Spaghetti Casserole

This vegan baked spaghetti casserole is an easy and comforting family dinner! It’s a one-pan recipe, made with healthy pantry ingredients!

PREP TIME10minutes mins

COOK TIME45minutes mins

TOTAL TIME55minutes mins

COURSEEntree, Main Course



CALORIES450 kcal

A casserole
1 ¼ pound (500gr) spaghetti (not cooked)
20 oz can lentils, drained and rinsed
⅝ of a medium red onion, thinly sliced
1 ¼ medium red pepper, diced (~1 cups)
2 ½ garlic cloves, minced
2 ½ teaspoon italian seasoning
1 ¼ teaspoon salt
⅝ teaspoon black pepper
3 ¾-5 fresh basil leaves, chopped
2 ½ tablespoon olive oil
19 ⅜ oz can chopped tomatoes
2 ½ cups marinara sauce
3 ¾ cups vegetable broth or water
2 ½ cups shredded vegan cheese*
Preheat oven to 350ºF (180ºC). Spray a large baking dish with cooking spray, and start layering your ingredients.
Add uncooked pasta, lentils, onion, and red peppers, followed by minced garlic, fresh basil, dry basil, oregano, salt, and black pepper. Next add olive oil, chopped tomatoes, marinara sauce, and vegetables broth.
Use your clean hands or pasta tongs to mix everything until it’s well coated. Bake for 25 minutes, uncovered.
Take the casserole out of the oven, and give it a gentle stir to prevent the pasta from sticking. Top with shredded vegan cheese and bake for 20 minutes more or until the top is golden and the pasta is well cooked.
Serve immediately with fresh basil on top, and if you are feeling fancy, sprinkle with some vegan parmesan. Enjoy!
Storage Tip

Fridge: Let your leftovers cool to room temperature. Transfer to a container and cover with a lid. Save in the fridge for up to 5 days.

Freezer: Let the leftovers cool at room temperature. Transfer to a container, layering parchment paper between each layer to prevent sticking. Cover with a lid. Freeze for 3 months. Let it thaw overnight in the fridge before reheating or serving.

To reheat:

Oven: Pre-heat oven to 350ºF (180ºC). A dd a piece of baked spaghetti to a baking sheet. Bake for 10 minutes or until warmed through.

Microwave: Add a piece of baked spaghetti to a microwave-safe plate and heat for 1-2 minutes or until warmed through.

*We use Violife’s mozzarella-flavored vegan cheese.

**Nutrition information is a rough estimate calculated without optional ingredients.


Calories: 450kcal