Name: Irresistible Pumpkin Lasagna with Spinach and Ricotta Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: 12 lasagna noodles (regular or no-boil); 2 cups pumpkin puree (not pumpkin pie filling); 2 tbsp olive oil; 2 cups ricotta cheese (whole milk for extra creaminess); 2 cups fresh spinach, chopped (lightly packed); 2 cloves garlic, minced (or 1 tsp garlic powder); 1 tsp dried oregano; 1 tsp salt; ½ tsp black pepper; 1 cup mozzarella cheese, shredded; ½ cup Parmesan cheese, grated (preferably freshly grated from a block)

Introduction

This pumpkin lasagna with spinach and ricotta is a cozy, vegetarian twist on a classic favorite. Layers of creamy ricotta, tender spinach, and sweet pumpkin puree come together under a golden cheesy crust, making it perfect for autumn dinners or any comforting meal.

A thick square piece of lasagna on a white plate, showing five visible layers with slightly uneven edges; the bottom layer is a creamy orange sauce with a smooth texture, followed by a layer of white cheese with a soft texture, then a green spinach layer with leafy texture; above that is another orange sauce layer, and the top is a golden-brown melted cheese layer with some darker browned spots and a slightly crispy texture. The white marbled surface is softly blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 lasagna noodles (regular or no-boil)
2 cups pumpkin puree (not pumpkin pie filling)
2 tbsp olive oil
2 cups ricotta cheese (whole milk recommended)
2 cups fresh spinach, chopped
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated

Instructions

Step 1: Preheat your oven to 375°F (190°C). Cook the lasagna noodles in salted boiling water for about 2 minutes less than the package directs, so they remain al dente. Drain and lay them flat to prevent sticking.
Step 2: In a large bowl, combine ricotta cheese, chopped spinach, minced garlic, oregano, salt, and black pepper. Mix gently until combined but still fluffy. Add a splash of milk if the mixture seems too thick.
Step 3: Spread about ½ cup of pumpkin puree on the bottom of a 9×13-inch baking dish to prevent sticking and add flavor.
Step 4: Layer 4 noodles on top of the pumpkin puree. Spread half of the ricotta-spinach mixture over the noodles, then sprinkle with one-third of the mozzarella cheese. Repeat this layering once more.
Step 5: Finish with the last 4 noodles, the remaining pumpkin puree, the remaining mozzarella, and all of the Parmesan cheese on top for a golden, cheesy crust.
Step 6: Bake uncovered for about 30 minutes, until the cheese is bubbling and golden brown.
Step 7: Let the lasagna rest for at least 10 minutes before slicing and serving to allow the layers to set.

Tips & Variations

Squeeze out as much water as possible from spinach if using frozen to avoid a soggy lasagna.
Use no-boil noodles to save time; just ensure a slightly undercooked texture before assembling.
Substitute ricotta with blended cottage cheese or mascarpone for a creamier texture.
For vegan versions, try tofu ricotta and dairy-free cheeses, and use egg-free noodles.
If cheese browns too quickly, tent the lasagna with foil halfway through baking, removing it for the last 5 minutes.
Add a pinch of nutmeg to the pumpkin puree for a warm, autumnal touch.

Storage

Let the lasagna cool completely before covering tightly with foil or plastic wrap. Store in the refrigerator for 3-4 days. To reheat, cover with foil and bake at 350°F until warmed through, about 20 minutes. For freezing, wrap portions or the whole dish in plastic wrap and foil; it will keep well for 2-3 months. Thaw overnight before reheating. Microwave reheating is possible but won’t retain the crispy cheese topping.

How to Serve

A close-up slice of lasagna on a white plate shows five layers of thin pasta sheets separated by rich fillings: a deep orange smooth pumpkin layer, a creamy white ricotta cheese mixed with green spinach, and a bright melted cheese topping browned to a golden finish with crispy edges. The layers have slightly curled edges where the melted cheese bubbles and darkens. The background is softly blurred with a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes! Just thaw it completely and squeeze out all excess water before mixing it into the ricotta. This prevents the lasagna from becoming watery.

How can I make this lasagna vegan?

Swap the ricotta for blended firm tofu mixed with lemon juice and nutritional yeast, and use vegan mozzarella and Parmesan alternatives. Also, ensure your noodles don’t contain eggs. The pumpkin layer stays the same.

Irresistible Pumpkin Lasagna with Spinach and Ricotta Recipe

Print Recipe

★★★★★

4.8 from 298 reviews

A hearty vegetarian lasagna featuring layers of creamy ricotta cheese, fresh spinach, and sweet pumpkin puree, baked to golden perfection. This cozy dish combines savory Italian flavors with autumnal goodness, making it an irresistible comfort meal for any dinner occasion.

Author: Dana
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Dinner
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the noodles:

12 lasagna noodles (regular or no-boil)

For the pumpkin layer:

2 cups pumpkin puree (not pumpkin pie filling)
2 tbsp olive oil

For the ricotta-spinach filling:

2 cups ricotta cheese (whole milk for extra creaminess)
2 cups fresh spinach, chopped (lightly packed)
2 cloves garlic, minced (or 1 tsp garlic powder)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper

For the cheesy topping:

1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated (preferably freshly grated from a block)

Instructions

Preheat and prepare noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles in well-salted boiling water for about 2 minutes less than package instructions, aiming for al dente texture. Drain and lay flat on a baking sheet or wax paper to prevent sticking.
Mix ricotta-spinach filling: In a large bowl, combine ricotta cheese, chopped spinach, minced garlic, dried oregano, salt, and black pepper. Stir gently until combined but still fluffy. Add a splash of milk if mixture seems too thick.
Layer the lasagna: Spread about ½ cup of pumpkin puree mixed with olive oil on the bottom of a 9×13-inch baking dish to prevent sticking. Layer 4 noodles (overlapping slightly), half of the ricotta-spinach filling, and one-third of the shredded mozzarella. Repeat the layering once more.
Top layers: Place the final 4 noodles on top, spread the remaining pumpkin puree, then sprinkle the remaining mozzarella and all the Parmesan cheese over the top for a golden crust.
Bake: Bake uncovered in the preheated oven for about 30 minutes, or until the cheese is bubbly and has golden-brown spots. If browning happens too quickly, loosely tent foil over the dish during the last 10 minutes.
Rest and serve: Remove from oven and let the lasagna rest for at least 10 minutes so layers set firmly for clean slices. Serve warm, optionally with an extra sprinkle of Parmesan cheese.

Notes

Use fresh pumpkin puree for the best flavor but canned pure pumpkin works well.
Substitute butternut squash puree if pumpkin is unavailable.
Add a pinch of nutmeg to the pumpkin layer for extra warmth and flavor.
Squeeze out all excess water from spinach, especially if using frozen, to avoid soggy lasagna.
Foil can be tented over the lasagna if cheese browns too quickly before the center cooks through.
Freshly grated Parmesan cheese melts better than pre-shredded varieties and provides superior flavor.

Keywords: pumpkin lasagna, vegetarian lasagna, spinach ricotta lasagna