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Vegetarian Pumpkin Spinach Lasagna

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A cozy and comforting twist on traditional lasagna featuring layers of pumpkin puree, fresh spinach, and creamy ricotta, perfect for fall gatherings.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup chopped white or yellow onion
  • 3 cloves of garlic, minced
  • 6 ounces fresh spinach
  • Salt and pepper to taste
  • 2 (15 oz) cans of pumpkin puree
  • 1/2 cup plain unsweetened milk of choice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 15 ounces reduced-fat, part-skim ricotta cheese
  • 1 large egg
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • 1 tablespoon dried oregano or dried basil
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh chopped basil or parsley for garnish

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s translucent and fragrant. Add the minced garlic and sauté for another minute until it’s golden.
  2. Add the fresh spinach, and sprinkle with a little salt and pepper. Cook for about 2-3 minutes until wilted, then remove from heat.
  3. In a large bowl, combine the pumpkin puree, milk, cinnamon, nutmeg, and kosher salt. Mix until smooth.
  4. Stir together the ricotta cheese, egg, mozzarella, and parmesan in a separate bowl until well combined.
  5. Fold the sautéed spinach and onion into the ricotta mixture until everything is coated.
  6. In a greased baking dish, start with a layer of the pumpkin mixture on the bottom. Layer 3 noodles on top, spread half of the ricotta-spinach mixture over the noodles, then another layer of pumpkin mixture. Repeat this until you have three layers, finishing with the remaining pumpkin mixture on top.
  7. Sprinkle the remaining mozzarella and parmesan cheese over the final layer.
  8. Cover the lasagna with aluminum foil and bake in a preheated oven at 375°F (190°C) for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbling and golden.
  9. Let the lasagna rest for about 15 minutes before slicing.

Notes

This lasagna freezes beautifully, making it perfect for meal prep. Just layer it up in your favorite baking dish and stash it away.

Nutrition

Keywords: vegetarian lasagna, pumpkin lasagna, fall recipes, cozy meals

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