Description

This Vegetarian Pumpkin Spinach Lasagna is a comforting and flavorful weekday dinner option, featuring layers of warm pumpkin ricotta filling, sautéed spinach, and tender no-boil lasagna noodles, all baked to creamy perfection. It’s a hearty vegetarian main dish that combines the subtle sweetness of pumpkin with savory cheeses and fresh herbs, perfect for family meals or gatherings.

Ingredients

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 (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
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

Cook Mode Prevent your screen from going dark

Instructions

Cook the spinach: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion, season with salt and pepper, and cook, stirring occasionally, for 2-3 minutes until softened. Add minced garlic and cook for about 1 minute until fragrant. Add fresh spinach to the pan; toss with the onion and garlic mixture. Cook until the spinach wilts, about 3-4 minutes. Taste and adjust seasoning with salt and pepper. Set aside to cool.
Prepare the pumpkin filling: In a medium bowl, combine the pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well until smooth and creamy.
Make the ricotta cheese filling: In another medium bowl, mix together the ricotta cheese, egg, shredded mozzarella, shredded parmesan, dried oregano or basil, salt, and black pepper until evenly combined. Fold in the cooled cooked spinach. (Optional: Add cooked sausage or ground turkey here if desired.)
Preheat oven and prepare baking dish: Preheat the oven to 400°F (200°C). Lightly spray a 9×13 inch baking dish or lasagna pan with cooking spray.
Assemble the lasagna: Spread ½ cup of the pumpkin filling evenly at the bottom of the prepared pan. Layer 5 no-boil lasagna noodles over the pumpkin mixture. Spread half of the ricotta cheese filling evenly over the noodles, then sprinkle ½ cup shredded mozzarella cheese. Add more pumpkin filling on top followed by half of the shredded parmesan cheese. Repeat the layers with noodles, the remaining ricotta mixture, pumpkin filling, mozzarella, and parmesan.
Bake the lasagna: Cover the assembled lasagna with foil and bake on the center rack for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until the cheese is bubbly and golden.
Rest and garnish: Remove the lasagna from the oven and let it cool for at least 25 minutes to set. Garnish with freshly chopped basil or parsley before serving.

Notes

Use no-boil lasagna noodles to save time and skip pre-cooking the noodles.
You can substitute almond milk for any unsweetened milk of choice in the pumpkin filling.
Feel free to add cooked sausage or ground turkey into the ricotta filling for a non-vegetarian version.
Resting the lasagna before serving helps it set, making it easier to cut and serve clean slices.
For a richer flavor, you can use whole milk ricotta or full-fat cheese varieties.