Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://dishedbydana.com/irresistible-pumpkin-lasagna-with-spinach-and-ricotta-recipe/