Print

Vegetarian Pumpkin Spinach Lasagna Recipe

Vegetarian Pumpkin Spinach Lasagna Recipe
Print Recipe

★★★★★

5.3 from 28 reviews

This Vegetarian Pumpkin Spinach Lasagna is a wholesome and flavorful dish perfect for fall and winter. Featuring layers of creamy pumpkin sauce, sautéed spinach, and ricotta cheese filling, it offers a nutritious twist on classic lasagna. The recipe uses no-boil noodles for convenience and can easily be adapted to vegan or gluten-free diets, making it a versatile and comforting meal for any occasion.

Ingredients

Scale

For the Cooked Spinach

  • 1 tablespoon olive oil
  • ½ cup chopped white or yellow onion
  • 3 cloves garlic, minced
  • 6 ounces fresh spinach
  • Salt and pepper, to taste

For the Pumpkin Filling

  • 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
  • ½ cup plain unsweetened milk of choice (almond milk recommended)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt

For the Ricotta Cheese Filling

  • 15 ounces reduced-fat, part-skim ricotta cheese (or any creamy ricotta)
  • 1 large egg
  • ⅓ 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
  • ½ cup grated parmesan cheese
  • Fresh chopped basil or parsley for garnish

Instructions

  1. Cook the Spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion, season with salt and pepper, and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute. Add fresh spinach and toss until wilted, about 3-4 minutes. Adjust seasoning with salt and pepper as needed. Set aside to cool.
  2. Make the Pumpkin Filling: In a medium bowl, combine pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir until smooth and creamy.
  3. Prepare the Ricotta Cheese Filling: In another medium bowl, mix ricotta cheese, egg, shredded mozzarella, parmesan, dried oregano or basil, kosher salt, and black pepper. Fold in the cooked spinach evenly. If using cooked sausage or ground turkey, add it here.
  4. Layer and Bake the Lasagna: Preheat oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray. Spread ½ cup of pumpkin filling on the bottom. Layer 5 lasagna noodles evenly on top. Spread half of the ricotta mixture over noodles, then sprinkle ½ cup mozzarella cheese, add more pumpkin filling, and sprinkle half of the parmesan cheese. Repeat layering with noodles, remaining ricotta filling, pumpkin, mozzarella, and parmesan cheese. Cover with foil and bake on the center oven rack for 25 minutes. Remove foil and bake for another 15-20 minutes until bubbly and golden.
  5. Cool and Garnish: Let the lasagna cool for at least 25 minutes before serving. Garnish with fresh chopped basil or parsley for added flavor and color.

Notes

  • You can substitute kale for spinach or use thawed, drained frozen spinach instead.
  • To make it vegan, use dairy-free ricotta, mozzarella, and parmesan and ensure vegan lasagna noodles.
  • No-boil noodles are preferred for convenience, but regular or whole wheat noodles can be used if pre-cooked and cooled before layering.
  • Mashed sweet potato or butternut squash can substitute the pumpkin puree but pumpkin offers the best flavor.
  • Optionally add cooked sausage or ground turkey to the ricotta mixture for a non-vegetarian version.
  • Store leftovers covered in the refrigerator for up to 5 days. The flavors improve as it sits.
  • Freezing is possible—store in an airtight container up to 1 month; thaw overnight in the fridge and reheat.

Nutrition

Keywords: vegetarian lasagna, pumpkin lasagna, spinach lasagna, healthy dinner, fall recipe, no-boil noodles, Italian vegetarian dish

Find it online: https://dishedbydana.com/vegetarian-pumpkin-spinach-lasagna-recipe/