Vegetarian Pumpkin Spinach Lasagna – Cozy Fall Dinner

Last updated on August 6, 2025

There was a time when I was daunted by the idea of making lasagna. I remember standing in the kitchen, staring at a mountain of ingredients while trying to figure out how to balance them all. My first attempt was a comedy of errors; I mixed up the noodles and the ricotta, and let’s just say the results were… questionable. But oh, how my family and I laughed! It became one of those cherished kitchen memories that still gets a chuckle around the dinner table.

Fast forward to today, and I can happily say that my spaghetti-slinging days are behind me, thanks to my beloved recipe for Vegetarian Pumpkin Spinach Lasagna. It’s become a staple in our household, not just for its hearty, comforting flavor but also for how stress-free and easy it is to prepare—even if it’s your first try. By the time you finish reading this post, I promise you’ll feel empowered to dive right in and whip up this delicious meal for your family.

Why I Love This Recipe of Vegetarian Pumpkin Spinach Lasagna

There are plenty of reasons why this Vegetarian Pumpkin Spinach Lasagna holds a special place in my heart. For starters, it encapsulates so much of what I love about cooking—bright, wholesome ingredients and cozy, comforting flavors that feel like a warm hug. The combination of creamy pumpkin, savory spinach, and rich ricotta doesn’t just taste good; it creates a wonderful aroma that fills the kitchen with warmth and happiness.

What struck me the most is how this recipe allows even beginner cooks to shine. You don’t need to be a culinary wizard to layer noodles, ricotta, and puddles of pumpkin filling together. No special equipment or skills needed! It allows families to enjoy a nutritious, vegetarian dish that is as visually appealing as it is delicious. Plus, it’s versatile, which means you can customize it to suit your taste or use whatever leftovers you have on hand. It’s practical, it’s cozy, and it’s perfect for busy family dinners.

Ingredients You’ll Need for Vegetarian Pumpkin Spinach Lasagna

Here’s a breakdown of the essential ingredients you’ll need to gather for this delightful dish, along with some possible substitutions and shortcuts:

Vegetarian Pumpkin Spinach Lasagna

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• Author: Sarah Mendez
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Vegetarian Pumpkin Spinach Lasagna is a cozy, comforting fall-inspired twist on the classic Italian dish. With layers of creamy pumpkin filling, spinach, and cheesy ricotta, it’s packed with nutrition and flavor. Perfect for family dinners, potlucks, or holiday gatherings!

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Ingredients

Scale 1x2x3x

• Vegetables & Aromatics:
  • 1 tbsp olive oil
  • 1/2 cup chopped white or yellow onion
  • 3 cloves garlic, minced
  • 6 oz fresh spinach (or frozen, thawed and squeezed)
  • Salt and pepper, to taste
• Pumpkin Filling:
  • 2 (15 oz) cans pumpkin puree (not pie filling)
  • 1/2 cup unsweetened milk of choice (e.g., almond or oat)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
• Ricotta Filling:
  • 15 oz reduced-fat ricotta cheese
  • 1 large egg (or flax egg for vegan)
  • 1/3 cup shredded mozzarella
  • 2 tbsp shredded parmesan
  • 1 tbsp dried oregano or dried basil
  • Salt and pepper, to taste
• Lasagna Assembly:
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella (for topping)
  • 1/2 cup grated parmesan (for topping)
  • Fresh chopped basil or parsley, for garnish
• Optional Add-Ons:
  • Chopped sun-dried tomatoes
  • Sautéed mushrooms
  • Zucchini or eggplant slices

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Instructions

1. Preheat Oven: Preheat to 375°F (190°C).
2. Sauté Veggies: Heat olive oil in a skillet over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook for 1 minute. Add spinach and cook until wilted, seasoning with salt and pepper. Set aside.
3. Mix Pumpkin Filling: In a bowl, combine pumpkin puree, milk, cinnamon, nutmeg, and salt. Mix until smooth.
4. Mix Ricotta Filling: In a separate bowl, combine ricotta, egg, mozzarella, parmesan, oregano (or basil), salt, and pepper.
5. Layer Lasagna: In a 9×13″ baking dish, spread a thin layer of pumpkin filling. Add 4 noodles. Top with 1/3 of the ricotta mixture and 1/3 of the spinach. Repeat the layers twice more, ending with a layer of noodles and the remaining pumpkin mixture. Top with mozzarella and parmesan.
6. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden.
7. Cool & Garnish: Let rest 10 minutes. Garnish with fresh chopped basil or parsley. Slice and serve.

Notes

• Spinach: Frozen spinach works too—just thaw and squeeze out the liquid.
• Make it Vegan: Use a flax egg and vegan cheeses.
• Add Marinara: A drizzle of marinara between layers adds even more flavor.
• Short on time? Use pre-shredded cheese and pre-chopped garlic and onion.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-Inspired

Nutrition

• Serving Size: 1 slice
• Calories: 310
• Sugar: 5g
• Sodium: 430mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 45mg

Keywords: vegetarian pumpkin lasagna, pumpkin spinach lasagna, fall lasagna recipe, cozy vegetarian dinner, pumpkin ricotta lasagna

Essentials

• 1 tablespoon olive oil: A touch of olive oil is all you need to start sautéing. It infuses the dish with a rich flavor.
• 1/2 cup chopped white or yellow onion: This adds a lovely depth to the flavor.
• 3 cloves of garlic, minced: Because garlic makes everything better, right?
• 6 ounces fresh spinach: This vibrant green adds nutrition and a lovely color.
• Salt and pepper: To taste, of course.
• 2 (15oz) cans of pumpkin puree (not pumpkin pie filling): Rich in vitamins and flavor, pumpkin forms the heart of this dish.
• 1/2 cup plain unsweetened milk of choice: You can use almond milk like I do, coconut milk, or whatever works best for your family.
• 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg: These spices elevate the pumpkin, lending warmth and a hint of sweetness.
• 1/4 teaspoon kosher salt: Essential for taste balancing.
• 15 ounces reduced-fat, part-skim ricotta cheese: You can substitute with any creamy ricotta cheese.
• 1 large egg: This brings everything together and adds a wonderful richness.
• 1/3 cup shredded mozzarella cheese: For that gooey, melty goodness.
• 2 tablespoons shredded parmesan cheese: A sprinkle of this savory cheese enhances the flavor of the dish.
• 1 tablespoon dried oregano or dried basil: Both add a burst of herbal freshness.
• Kosher salt and black pepper: For seasoning throughout the cooking process.
• 12 no-boil lasagna noodles: The secret weapon that makes this dish easy.
• 1 cup shredded mozzarella cheese: Because an extra layer of cheese never hurts!
• 1/2 cup grated parmesan cheese: Essential for that perfect crispy topping.
• Fresh chopped basil or parsley for garnish: A pop of color and freshness for serving.

Optional Add-Ons

Feel free to customize your lasagna with any of these delicious options:

• Chopped sun-dried tomatoes for a tangy twist.
• Sautéed mushrooms to add some umami flavor.
• Zucchini or eggplant slices for extra vegetables and texture.

Substitutions and Shortcuts

If you’re looking for ways to save time or accommodate dietary preferences, consider these:

• Use frozen spinach instead of fresh; just squeeze out excess water before using.
• Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a vegan alternative.
• Store-bought marinara sauce can be drizzled between layers for added flavor without fuss.

How to Make Vegetarian Pumpkin Spinach Lasagna Step-by-Step

Ready to dive into making this delightful dish? Here’s a simple, step-by-step guide to preparing your Vegetarian Pumpkin Spinach Lasagna:

Step 1: Sauté the Vegetables

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add 1/2 cup of chopped onion and sauté until translucent, about 3-4 minutes.
3. Stir in 3 cloves of minced garlic and cook for an additional minute or until fragrant.
4. Gently add 6 ounces of fresh spinach, seasoning it with salt and pepper. Cook until the spinach wilts down, which takes about 2-3 minutes. Once cooked, set it aside to cool.

Step 2: Make the Pumpkin Filling

1. In a sizable mixing bowl, combine 2 cans of pumpkin puree, 1/2 cup of your choice of milk, 1/2 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of kosher salt. Stir thoroughly until smooth.

Step 3: Make the Creamy Ricotta Filling

1. In another bowl, mix 15 ounces of ricotta cheese, 1 large egg, 1/3 cup of shredded mozzarella, 2 tablespoons of parmesan, and 1 tablespoon of dried oregano or basil. Season with kosher salt and black pepper to taste. Stir until fully combined and creamy.

Step 4: Layer the Lasagna

1. Preheat your oven to 375°F (190°C).
2. In a 9×13-inch baking dish, spread a thin layer of the pumpkin filling on the bottom.
3. Layer 4 no-boil lasagna noodles over the filling.
4. Spread 1/3 of the creamy ricotta filling over the noodles, followed by 1/3 of the sautéed spinach.
5. Repeat the layers—pumpkin filling, noodles, ricotta, spinach—until you finish with the last layer of noodles topped with the remaining pumpkin filling.
6. Finally, sprinkle 1 cup of shredded mozzarella and 1/2 cup of grated parmesan cheese on the top layer.

Step 5: Bake the Lasagna

1. Cover the baking dish with aluminum foil to prevent the cheese from burning.
2. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

Step 6: Garnish and Serve

1. Let it cool for about 10 minutes before garnishing with fresh chopped basil or parsley.
2. Slice, serve, and enjoy!

Common Mistakes to Avoid

When you’re preparing this Vegetarian Pumpkin Spinach Lasagna, there are a few common pitfalls to look out for:

1. Using Pumpkin Pie Filling Instead of Puree

One mistake many make is reaching for pumpkin pie filling instead of pure pumpkin puree. The extra sugars and spices can completely change the flavor profile of your dish. Always check your can!

2. Skipping the No-Boil Noodles

While some people eagerly put traditional boiled noodles in their lasagna, using no-boil lasagna noodles is a game changer. They soften beautifully while baking and save you valuable time in the kitchen.

3. Forgetting to Season

It might seem tempting to skip seasoning in the hopes of avoiding overpowering flavors, but trust me: a little salt and pepper makes a world of difference. You can always adjust the seasoning to taste throughout the cooking process.

4. Overloading the Layers

It’s easy to get carried away and want to add extra cheese or filling, but too much can lead to a soggy lasagna that falls apart. Stick to the measurements for layered perfection.

Easy Variations for Vegetarian Pumpkin Spinach Lasagna

The beauty of this lasagna recipe is its versatility. Here are some fun variations to try:

1. Swap the Greens

Feel free to replace the fresh spinach with other leafy greens like kale or Swiss chard. They’ll add a new flavor while keeping it nutritious.

2. Add Different Cheeses

Experiment with different cheese combinations. Try goat cheese or feta for a tangy twist, or even some sharp cheddar for a unique flavor profile.

3. Spice it Up

If you’re in the mood for something with a kick, try adding in some crushed red pepper flakes or chopped jalapeños into the pumpkin filling for a zesty element.

4. Try a Different Sauce

For a twist, drizzle your assembled lasagna with a light marinara or Alfredo sauce between layers. It adds moisture and a burst of flavor!

Serving Suggestions for Vegetarian Pumpkin Spinach Lasagna

When it comes to serving this lasagna, a few tips can help elevate the meal:

1. Pair it with a Fresh Salad

Serve a simple green salad with your favorite vinaigrette on the side. The freshness will balance the richness of the lasagna wonderfully.

2. Add Crusty Bread

Having some crusty garlic bread or a baguette makes a nice addition, perfect for scooping up any leftover sauce.

3. Serve with Seasonal Vegetables

Consider steaming or roasting seasonal vegetables—such as Brussels sprouts, carrots, or zucchini—to make your meal even more colorful and nutritious.

4. Use Leftovers

If you’re lucky enough to have leftovers, serve them with an over-easy egg on top for a delightful breakfast or brunch option.

Conclusion

Making your very own Vegetarian Pumpkin Spinach Lasagna is easier than it looks! It’s a meal that combines flavors and ingredients in a way that makes your kitchen feel like home. Plus, with how customizable this recipe is, you can adapt it to suit your family’s tastes and dietary preferences.

I hope I’ve encouraged you to give this cozy recipe a try in your own kitchen. Whether you’re a first-timer or looking to jazz up your family meals, this lasagna is stress-free and absolutely beginner-approved.

Don’t forget to gather your ingredients and let the delicious smells fill your home. After all, homemade meals are what create magical family memories.

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FAQs About Vegetarian Pumpkin Spinach Lasagna

So what are you waiting for? Dive into your kitchen and create a dish that will fill your home with warmth and joy. Happy cooking!