Description
This Vegetarian Pumpkin Spinach Lasagna is a cozy, comforting dinner layered with creamy pumpkin sauce, ricotta spinach filling, tender lasagna noodles, and plenty of melted cheese. It’s a hearty vegetarian meal that’s perfect for fall, meal prep, or family dinners.
Ingredients
- For the Cooked Spinach
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- Salt and black pepper, to taste
- For the Pumpkin Filling
- 2 (15-ounce) cans pumpkin puree
- 1/2 cup unsweetened milk of choice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- For the Ricotta Filling
- 15 ounces ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon dried oregano or dried basil
- Kosher salt and black pepper
- For Assembly
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh chopped basil or parsley, for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Cook the onion for 2–3 minutes, then add garlic and cook for 1 minute.
- Add the spinach and cook until wilted, about 3–4 minutes. Season with salt and pepper, then set aside to cool.
- In a bowl, whisk together the pumpkin puree, milk, cinnamon, nutmeg, and salt until smooth.
- In another bowl, combine the ricotta, egg, mozzarella, Parmesan, oregano, salt, and pepper. Fold in the cooled spinach.
- Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
- Spread 1/2 cup pumpkin filling on the bottom of the dish. Layer with lasagna noodles, half of the ricotta mixture, pumpkin filling, mozzarella, and Parmesan.
- Repeat the layers with the remaining ingredients, finishing with cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove the foil and continue baking for 15–20 minutes until bubbly and golden.
- Let the lasagna rest for at least 25 minutes before garnishing with fresh basil or parsley and serving.
Notes
- Frozen spinach can be used if thawed and well-drained.
- Substitute pumpkin with mashed sweet potato or butternut squash if desired.
- For a vegan version, use dairy-free cheeses and vegan lasagna noodles.
- Store leftovers covered in the refrigerator for up to 5 days.
- This lasagna is perfect for meal prep and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: American