Pumpkin Spinach Lasagna
Pumpkin Spinach Lasagna is a savory, fall-inspired dish that layers creamy pumpkin puree, tender spinach, and rich cheeses between sheets of lasagna pasta. This vegetarian lasagna is a warm, comforting dish that blends the mild sweetness of pumpkin with the earthy tones of spinach, complemented by layers of béchamel or ricotta. It’s a unique twist on traditional lasagna, perfect for cozy dinners or holiday gatherings.
Ingredients:
For the cooked spinach
1 tablespoon olive oil
1/2 cup chopped white or yellow onion
3 cloves of garlic, minced
6 ounces fresh spinach
Salt and pepper
For the Pumpkin Filling
2 (15oz) cans of pumpkin puree – not pumpkin pie filling
1/2 cup plain unsweetened milk of choice – I used almond milk
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
For the Ricotta Cheese Filling
15 ounces of reduced-fat, part-skim ricotta cheese or any kind of creamy ricotta cheese
1 large egg
1/3 cup shredded mozzarella cheese
2 tablespoon shredded parmesan cheese
1 tablespoon dried oregano or dried basil
Kosher salt and black pepper
Additional ingredients for layering
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh chopped basil or parsley for garnish
Instructions :
To cook the spinach
Heat up a skillet or non-stick pan to medium heat on the stovetop and add 1 tablespoon of olive oil to the pan.
Once hot, add in the chopped onion, season with salt and pepper, toss and cook for 2-3 minutes. Then add in the minced garlic and cook for about 1 minute.
Add in the fresh spinach, it will seem like a lot in the pan but it will wilt down a lot. Try to toss the spinach with the cooked onions and garlic to get it nice and coated with all of that flavor. Taste and add in more salt and pepper if needed.
Once the spinach has cooked and wilted down (about 3-4 minutes), set it aside to cool.
Make the pumpkin filling
While the spinach is cooking, you can prepare the pumpkin filling. Add all ingredients to a medium size mixing bowl and stir into a nice creamy pumpkin sauce.
Make the creamy ricotta filling
Add the ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper to a medium-size mixing bowl and stir to combine. Fold in the cooked spinach. If you are adding in cooked sausage or ground turkey this is where you would add it in.
Layer and bake the lasagna
Preheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray.
Assemble: Place 1/2 cup of the pumpkin filling into the bottom of your prepared pan. Layer in 5 of the lasagna noodles. Top the noodles with 1/2 of the ricotta cheese filling, 1/2 cup of the mozzarella cheese then more pumpkin filling and 1/2 of the shredded parmesan cheese. The repeat: Noodles, cheese filling, pumpkin filling, mozzarella, parmesan.
Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake covered for another 15-20 minutes.
Remove let cool for at least 25 minutes and top with freshly chopped herbs.
Notes:
Customization: You can add roasted vegetables like zucchini, mushrooms, or bell peppers to the layers for extra texture and flavor.
Make-ahead: This lasagna can be made ahead and stored in the fridge for up to a day before baking, making it a great dish for busy weeknights or entertaining.
Gluten-free: Use gluten-free lasagna noodles to make this dish suitable for gluten-sensitive diets.
Serving suggestions: Pair it with a light salad or garlic bread to balance the richness of the lasagna.