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A cozy and comforting vegetarian lasagna featuring creamy pumpkin and ricotta filling, sautéed spinach, and layers of tender lasagna noodles smothered in melted cheeses. Perfect for a meatless meal that is flavorful and satisfying.

Ingredients

Scale
  • 1 cup pumpkin puree (plain, not pumpkin pie filling)
  • 6 cups fresh spinach (or equivalent frozen, thawed and squeezed)
  • 12–15 lasagna noodles (no-boil recommended; if traditional, boil and cool; about 4–5 noodles per layer)
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup unsweetened milk (plant-based recommended or any unsweetened variety)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions

  1. If using traditional lasagna noodles, boil according to package instructions, rinse with cold water, and cool flat.
  2. If using frozen spinach, thaw completely and squeeze out excess moisture.
  3. Heat olive oil in a skillet over medium heat and cook onions until soft and translucent, about 5 minutes.
  4. Add garlic to the skillet and sauté for about 1 minute until fragrant.
  5. Add spinach to the skillet and cook until wilted; remove from heat and let cool completely, pressing to squeeze out excess water.
  6. In a bowl, stir together pumpkin puree, milk, cinnamon, nutmeg, salt, and pepper until smooth.
  7. In another bowl, combine ricotta, egg, Parmesan, mozzarella, salt, and pepper until creamy.
  8. Fold the cooled, drained spinach into the ricotta mixture until evenly combined.
  9. Preheat oven to 400°F (200°C) and grease a 9×13-inch baking dish.
  10. Spread about 1/3 cup pumpkin filling evenly on the bottom of the dish.
  11. Arrange 4–5 lasagna noodles over the pumpkin layer.
  12. Dollop half the ricotta-spinach mixture over the noodles and sprinkle with shredded mozzarella.
  13. Add another layer of pumpkin filling and sprinkle with Parmesan cheese.
  14. Repeat layers (noodles, ricotta-spinach mixture, mozzarella, pumpkin, Parmesan) and finish with all remaining cheeses on top.
  15. Cover the dish tightly with foil and bake for 25 minutes.
  16. Remove the foil and bake an additional 15–20 minutes or until the top is golden and bubbling.
  17. Let the lasagna rest for 20–30 minutes before slicing and serving.

Notes

Cook and fully cool spinach before mixing with ricotta; press out extra water to avoid soggy filling., If using frozen spinach, thaw and wring out moisture before sautéing with onions and garlic., Use plain pumpkin puree, not pumpkin pie filling, for best flavor and texture., Cover lasagna tightly with foil for initial baking to retain moisture; remove foil for browning the top., Let lasagna rest post-baking to allow layers to set and slices to cut cleanly., For vegan version, replace all cheeses with dairy-free options, use plant milk, and substitute egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water)., To boost protein, add cooked crumbled sausage or ground turkey into ricotta mixture before assembly., Noodle options include no-boil (simpler) or traditional noodles; boil traditional noodles and cool before layering.

Nutrition

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