If you’re looking for a showstopping vegetarian dish that brings warmth, comfort, and a touch of autumn elegance to your table, Pumpkin Spinach Lasagna is truly an all-star. This cozy casserole layers tender noodles with a velvety pumpkin-ricotta filling, plenty of spinach, and a gooey blanket of melted cheese. It’s hearty enough to satisfy a crowd, yet unique enough to surprise and delight even the most seasoned lasagna lovers. Whether you’re hosting a festive dinner or simply craving a wholesome meal, this Pumpkin Spinach Lasagna is bound to become a favorite in your kitchen.

Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

What makes this Pumpkin Spinach Lasagna so special is its combination of simple, honest ingredients, each one chosen for the delicious flavor, creamy texture, or gorgeous color it brings. Here’s what you’ll need, along with a little tip for each:

Lasagna noodles: Go for classic or oven-ready, just make sure they’re tender before layering for the best texture.
Olive oil: A drizzle brings out the garlic’s aroma and helps wilt the spinach perfectly.
Garlic: Freshly minced garlic gives a fragrant, savory base to the spinach layer.
Fresh spinach (or frozen): Five cups of fresh or a ten-ounce package of frozen spinach add beautiful color and nutrition—just be sure to squeeze out excess moisture if using frozen.
Pumpkin purée: The star ingredient, it gives the lasagna its signature creamy richness and that deep golden hue.
Ricotta cheese: Adds luscious creaminess and helps the pumpkin layer set up nicely.
Parmesan cheese: For a salty, nutty punch that balances the sweetness of the pumpkin.
Salt: Just enough to bring out all the flavors in the filling.
Black pepper: Adds a subtle heat and depth to the creamy layers.
Ground nutmeg: The secret spice that makes pumpkin sing—don’t skip it!
Mozzarella cheese: For that irresistible, melty, golden top.
Milk: Adds moisture and ensures the pumpkin filling is smooth and spreadable.

How to Make Pumpkin Spinach Lasagna

Step 1: Prepare the Oven and Baking Dish

Start by preheating your oven to 375°F. Lightly grease a 9×13-inch baking dish with a bit of olive oil or nonstick spray. This step makes sure your Pumpkin Spinach Lasagna won’t stick when it’s time to serve those perfect slices.

Step 2: Sauté the Garlic and Spinach

In a large skillet, warm the olive oil over medium heat. Toss in the minced garlic and let it sizzle for about 30 seconds, just until fragrant. Add your fresh or thawed spinach and cook, stirring, until it’s wilted down and vibrant green—about 2 to 3 minutes. Set this aside; it’s going to add so much color and flavor!

Step 3: Mix the Creamy Pumpkin Filling

In a medium bowl, combine the pumpkin purée, ricotta, grated Parmesan, salt, pepper, nutmeg, and milk. Stir until everything is smooth and luscious, adding a splash more milk if needed to achieve a thick but easily spreadable consistency. This is the heart of your Pumpkin Spinach Lasagna, delivering that signature creamy bite.

Step 4: Layer the Lasagna

Now comes the fun part! Spread a thin layer of the pumpkin mixture over the bottom of your prepared baking dish. Top with three lasagna noodles. Add a third of the pumpkin mixture, followed by half of the sautéed spinach, and a third of the shredded mozzarella. Repeat the layers: noodles, pumpkin, remaining spinach, more mozzarella. Finish with the last noodles, the rest of the pumpkin mixture, and the remaining mozzarella cheese on top. Each layer is a flavor surprise waiting to be discovered.

Step 5: Bake and Rest

Cover your lasagna with foil and bake for 25 minutes. Then, remove the foil and continue baking another 10 to 15 minutes until the cheese is deliciously bubbly and golden brown. Let it rest for 10 minutes—this makes slicing much easier and lets all those gorgeous layers settle in place.

How to Serve Pumpkin Spinach Lasagna

Garnishes

A sprinkle of extra Parmesan, a handful of fresh basil ribbons, or even a dash of red pepper flakes can take your Pumpkin Spinach Lasagna from homestyle to restaurant-worthy. For a bit of crunch, try toasted pumpkin seeds on top—they add a lovely nutty finish.

Side Dishes

Pair Pumpkin Spinach Lasagna with a crisp green salad tossed in a tangy vinaigrette, or serve with garlicky roasted vegetables to round out the meal. A warm, crusty bread is perfect for sopping up every last bit of that creamy sauce.

Creative Ways to Present

For a festive touch, cut the lasagna into individual squares and plate each with a swirl of balsamic glaze or a dollop of pesto. Mini cast iron skillets or ramekins make charming single servings—perfect for dinner parties or holiday gatherings featuring Pumpkin Spinach Lasagna.

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Spinach Lasagna keeps beautifully in the refrigerator for up to four days. Transfer slices to an airtight container, or simply wrap the baking dish tightly with foil to keep things easy and mess-free.

Freezing

To freeze, let the lasagna cool completely, then wrap portions or the entire dish tightly in foil and plastic wrap. It will stay fresh for up to two months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place slices of the Pumpkin Spinach Lasagna in a baking dish, cover with foil, and warm at 350°F until heated through (about 20-25 minutes). For a quick single serving, the microwave works well, too—just cover and heat in 1-minute bursts until piping hot.

FAQs

Can I make Pumpkin Spinach Lasagna ahead of time?

Absolutely! Assemble the lasagna up to a day in advance, cover, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes if it’s coming straight from the fridge.

Is it possible to use gluten-free noodles?

Yes, you can easily substitute gluten-free lasagna noodles to make this dish gluten-free. Just follow the package instructions for pre-cooking or layering before assembling your Pumpkin Spinach Lasagna.

Can I add other vegetables?

Definitely! Sautéed mushrooms, caramelized onions, or roasted red peppers are delicious additions that complement the flavors of pumpkin and spinach beautifully.

What can I use instead of ricotta?

If you don’t have ricotta, cottage cheese is a great substitute that still delivers creaminess. For a vegan option, use your favorite plant-based ricotta or cashew cheese.

How do I keep the lasagna from getting watery?

Be sure to squeeze out any excess moisture from your spinach, and don’t add too much milk to the pumpkin mixture. Letting the lasagna rest before slicing also helps the layers set up nicely.

Final Thoughts

I hope you feel inspired to bring Pumpkin Spinach Lasagna to your table. It’s a dish that feels both comforting and a little bit special, perfect for cozy nights in or festive gatherings. Give it a try—you might just discover your new favorite fall classic!

Pumpkin Spinach Lasagna Recipe

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4.6 from 10 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Spinach Lasagna is a delicious and hearty vegetarian main course perfect for fall dinners. Combining creamy pumpkin purée with fresh spinach, ricotta, and mozzarella cheeses, it’s a comforting Italian-inspired bake that’s easy to prepare and full of rich, warm flavors.

Ingredients

Scale

Lasagna Base

9 lasagna noodles, cooked and drained

Vegetables

1 tablespoon olive oil
3 cloves garlic, minced
5 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)

Cheese and Dairy

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1/2 cup milk (or more as needed for thinning pumpkin mixture)

Other

1 (15-ounce) can pumpkin purée
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg

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Instructions

Preheat and Prepare: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish to prevent sticking.
Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant, then add spinach and cook until wilted, about 2–3 minutes if using fresh spinach. Remove from heat and set aside.
Mix Pumpkin Cheese Filling: In a medium bowl, combine the pumpkin purée, ricotta cheese, grated Parmesan, salt, black pepper, ground nutmeg, and milk. Stir until smooth and creamy. Add extra milk if the mixture is too thick to spread easily.
Assemble Lasagna Layers: Spread a thin layer of the pumpkin cheese mixture on the bottom of the prepared baking dish. Place 3 lasagna noodles over the pumpkin layer. Spread 1/3 of the pumpkin mixture on the noodles, then half the sautéed spinach, followed by 1/3 of the shredded mozzarella. Repeat the layering: noodles, pumpkin mixture, remaining spinach, and mozzarella.
Finish and Bake: Top the final layer with remaining noodles, pumpkin mixture, and shredded mozzarella cheese. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake uncovered for another 10–15 minutes until the top is bubbly and golden brown.
Rest and Serve: Let the lasagna rest for 10 minutes before slicing and serving to allow it to set properly.

Notes

For extra depth of flavor, add a layer of sautéed mushrooms or caramelized onions between layers.
This lasagna can be assembled a day ahead and baked just before serving for convenience.
Use fresh spinach whenever possible for better texture; frozen is fine if properly thawed and drained.
Add milk gradually when mixing the pumpkin and cheese to achieve a spreadable consistency without making it too watery.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American, Italian-Inspired