Description

This Vegetarian Pumpkin Spinach Lasagna is a comforting and creamy dish perfect for fall and year-round enjoyment. Featuring layers of rich pumpkin puree seasoned with warming spices, sautéed fresh spinach, and a luscious ricotta cheese mixture, this lasagna blends unique flavors with traditional Italian pasta to create a wholesome and hearty meal. It’s easy to prepare with no-boil noodles and bakes to a golden, cheesy perfection, garnished with fresh herbs for a burst of freshness.

Ingredients

For the Spinach Mixture

1 tablespoon olive oil
1/2 cup chopped white or yellow onion
3 cloves garlic, minced
6 ounces fresh spinach
Salt and pepper, to taste

For the Pumpkin Filling

2 (15oz) cans pumpkin puree (not pumpkin pie filling)
1/2 cup plain unsweetened milk of choice (almond milk recommended)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt

For the Ricotta Cheese Filling

15 ounces reduced-fat, part-skim ricotta cheese or creamy 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, to taste

Other Ingredients

12 no-boil lasagna noodles
1 cup shredded mozzarella cheese (for topping)
1/2 cup grated parmesan cheese (for topping)
Fresh chopped basil or parsley for garnish

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Instructions

Cook the spinach: Heat a skillet or non-stick pan over medium heat and add 1 tablespoon olive oil. When hot, add chopped onion, season with salt and pepper, and cook for 2-3 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Add fresh spinach and toss with the onion and garlic mixture. Continue cooking until spinach wilts, about 3-4 minutes. Season with additional salt and pepper if needed, then set aside to cool.
Make the pumpkin filling: In a medium mixing bowl, combine the pumpkin puree, almond milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well until a smooth, creamy pumpkin sauce forms.
Prepare the ricotta cheese filling: In another medium bowl, mix together ricotta cheese, egg, shredded mozzarella, shredded parmesan, dried oregano or basil, kosher salt, and black pepper. Fold in the cooked spinach mixture until fully incorporated. Optionally, add cooked sausage or ground turkey here if desired.
Preheat and prep the baking dish: Preheat your oven to 400°F (200°C). Spray a 9×13-inch baking dish or lasagna pan with cooking spray to prevent sticking.
Assemble the lasagna: Spread 1/2 cup of the pumpkin filling evenly on the bottom of the prepared pan. Place 5 no-boil lasagna noodles over the pumpkin layer. Spread half of the ricotta cheese mixture over the noodles. Sprinkle 1/2 cup shredded mozzarella, then add another layer of pumpkin filling and 1/2 of the shredded parmesan cheese. Repeat the layering process with noodles, cheese filling, pumpkin filling, mozzarella, and parmesan cheese.
Bake the lasagna: Cover the assembled lasagna tightly with aluminum foil and bake on the center rack of the oven for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the top is bubbly and slightly golden.
Cool and garnish: Remove the lasagna from the oven and let it cool for at least 25 minutes to set. Garnish with fresh chopped basil or parsley before serving.

Notes

Make sure to use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
No-boil noodles save time and ensure the lasagna layers cook thoroughly during baking.
The mixture of cinnamon and nutmeg adds warm fall flavors that compliment the pumpkin.
Letting the lasagna cool before slicing helps it hold its shape for easier serving.
For a non-vegetarian option, cooked sausage or ground turkey can be folded into the ricotta mixture.
Use dairy-free cheese alternatives and plant-based milk to make this recipe vegan-friendly.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian-American