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
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
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 5g
- Sodium: 470mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
