Description

This Vegetarian Pumpkin Spinach Lasagna is a delicious and wholesome comfort meal that combines creamy pumpkin sauce, sautéed spinach, and a cheesy ricotta filling layered between no-boil lasagna noodles. The recipe features warm spices like cinnamon and nutmeg in the pumpkin mixture, creating a unique fall-inspired twist on classic lasagna. It’s perfect for a cozy family dinner or meal prep, offering a satisfying vegetarian option that can easily be made vegan or gluten-free with simple swaps.

Ingredients

Scale

Cooked Spinach

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

Pumpkin Filling

2 (15 oz) 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

Ricotta Cheese Filling

15 ounces reduced-fat, part-skim ricotta cheese (or any 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

Additional Ingredients for Layering

12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
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 of olive oil. Once hot, add the chopped onion and season with salt and pepper. Cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Add the fresh spinach and toss with the onions and garlic. Cook for 3-4 minutes until the spinach wilts, seasoning with more salt and pepper if needed. Remove from heat and set aside to cool.
Prepare the Pumpkin Filling: In a medium mixing bowl, combine the pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well until you have a smooth and creamy pumpkin sauce. Set aside.
Make the Ricotta Cheese Filling: In another medium bowl, mix together the ricotta cheese, egg, shredded mozzarella, parmesan, dried oregano or basil, salt, and black pepper. Fold in the cooked spinach until fully incorporated. If desired, add cooked sausage or ground turkey at this stage.
Assemble the Lasagna: Preheat the oven to 400°F (204°C) and spray a 9×13 inch baking dish with cooking spray. Spread 1/2 cup of the pumpkin filling evenly on the bottom of the dish. Layer 5 no-boil lasagna noodles over the pumpkin filling. Spread half of the ricotta cheese filling on top of the noodles, then add 1/2 cup shredded mozzarella cheese, more pumpkin filling, and half of the shredded parmesan cheese. Repeat the layers: noodles, ricotta filling, pumpkin filling, mozzarella, and parmesan cheese.
Bake the Lasagna: Cover the assembled lasagna with foil and bake on the center rack for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is melted and bubbly.
Cool and Garnish: Allow the lasagna to cool for at least 25 minutes before serving. Garnish with freshly chopped basil or parsley for a fresh herbal touch.

Notes

You can substitute spinach with kale or use frozen spinach after thawing and squeezing out excess liquid.
For a vegan version, use dairy-free ricotta, mozzarella, and parmesan, and select vegan lasagna noodles (lentil noodles recommended, cook according to package).
Any type of lasagna noodles can be used; if using whole wheat or regular boil noodles, cook and rinse before layering.
Alternative vegetables like mashed sweet potato or butternut squash can replace pumpkin, though pumpkin is recommended for best flavor.
Optional: add cooked sausage or ground turkey to the ricotta filling for a non-vegetarian twist.
Store leftover lasagna covered in the refrigerator for up to 5 days; flavor improves after resting.

Nutrition

Serving Size: 1 slice (1/12 of recipe)
Calories: 320
Sugar: 4g
Sodium: 480mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 5g
Protein: 18g
Cholesterol: 50mg