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!
Ingredients
Scale
- 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
Instructions
- Preheat Oven: Preheat to 375°F (190°C).
- 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.
- Mix Pumpkin Filling: In a bowl, combine pumpkin puree, milk, cinnamon, nutmeg, and salt. Mix until smooth.
- Mix Ricotta Filling: In a separate bowl, combine ricotta, egg, mozzarella, parmesan, oregano (or basil), salt, and pepper.
- 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.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 15–20 minutes, until bubbly and golden.
- 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