Let me introduce you to one of my all-time favorite cozy comfort dishes: the Vegetarian Pumpkin Spinach Lasagna. This isn’t your average lasagna; it’s a vibrant celebration of fall flavors and creamy textures wrapped beautifully between tender no-boil noodles. The pumpkin puree adds a subtle sweetness and silky richness, perfectly balanced by savory ricotta cheese and sautéed spinach. Each bite feels like a warm hug, comforting and satisfying, and it’s a brilliant way to enjoy seasonal veggies without any fuss. Trust me, once you try this, Vegetarian Pumpkin Spinach Lasagna will become your go-to for a crowd-pleasing, hearty vegetarian meal that still feels indulgent and special.

Vegetarian Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Vegetarian Pumpkin Spinach Lasagna lies in its straightforward but carefully chosen ingredients. Each one brings its own character to the dish, from the earthy sweetness of pumpkin to the fresh brightness of spinach, and the creamy layers of ricotta and mozzarella that tie it all together.

Olive oil: perfect for sautéing onions and garlic to infuse the spinach with rich, aromatic flavor.
Chopped onion: adds a subtle sweetness and depth to the spinach base.
Garlic cloves: minced for that essential savory kick that wakes up the entire dish.
Fresh spinach: the green star of the show, wilted down to tender perfection.
Pumpkin puree: not pumpkin pie filling, but pure pumpkin for a smooth, natural sweetness.
Unsweetened milk of choice: helps create a creamy pumpkin sauce without overpowering flavors.
Ground cinnamon and nutmeg: warm spices that gently enhance the pumpkin’s fall vibes.
Kosher salt: brings out all the flavors beautifully.
Ricotta cheese: creamy and light, providing the perfect texture contrast to the pumpkin sauce.
Egg: binds the cheese mixture for perfect layering.
Mozzarella cheese: shredded for meltiness in both the cheese filling and topping.
Parmesan cheese: sharp and nutty, sprinkled inside and on top for that classic Italian finish.
Dried oregano or basil: herbs that bring fragrant Mediterranean notes.
No-boil lasagna noodles: an easy choice for layers that cook perfectly in the oven.
Fresh basil or parsley: for a beautiful, fresh garnish at serving time.

How to Make Vegetarian Pumpkin Spinach Lasagna

Step 1: Sauté the Spinach Base

Start by heating a tablespoon of olive oil in a skillet over medium heat. Add your chopped onion and season with salt and pepper, cooking until softened and fragrant, about 2-3 minutes. Next, toss in the minced garlic for just a minute, careful not to burn it. Now comes the spinach, which might look like a mountain at first but will quickly wilt down, absorbing all the lovely onion and garlic flavors. Taste and adjust seasoning so this forms a delicious, subtle base for the lasagna layers.

Step 2: Prepare the Pumpkin Filling

While the spinach cools, whisk together two cans of pumpkin puree with half a cup of your favorite unsweetened milk and a warm sprinkle of cinnamon and nutmeg. Add a pinch of kosher salt for flavor balance. This creates a lusciously smooth and aromatic pumpkin sauce that adds a surprising twist to traditional lasagna recipes.

Step 3: Mix the Ricotta Cheese Filling

In a separate bowl, combine ricotta cheese, a binding egg, shredded mozzarella, parmesan, and dried oregano or basil. Season with salt and pepper, then gently fold in the cooled spinach mixture. This filling is creamy, cheesy, and full of herbaceous goodness, making every layer rich and flavorful.

Step 4: Assemble and Bake

Preheat your oven to 400 degrees Fahrenheit and grease a 9×13-inch baking dish with cooking spray. Start layering by spreading half a cup of pumpkin filling on the bottom. Then lay down five no-boil noodles, followed by half of the ricotta cheese mixture, half a cup of mozzarella, another layer of pumpkin filling, and a sprinkle of parmesan. Repeat the layering, then cover your masterpiece with foil. Bake for 25 minutes, remove the foil, and continue baking uncovered for another 15-20 minutes until the top is bubbly and golden. Let the lasagna rest for about 25 minutes before serving—this helps it set and makes slicing much easier.

How to Serve Vegetarian Pumpkin Spinach Lasagna

Garnishes

Freshly chopped basil or parsley is a must to add a pop of color and fresh herbal brightness to the warm, creamy layers. A light drizzle of extra virgin olive oil or even a sprinkle of crushed red pepper flakes can add exciting nuances to this already flavorful dish.

Side Dishes

This lasagna pairs beautifully with a crisp green salad dressed in lemon vinaigrette, which cuts through the richness. Roasted Brussels sprouts or a simple garlic bread are also excellent companions for a complete meal experience.

Creative Ways to Present

For a stunning presentation, bake the Vegetarian Pumpkin Spinach Lasagna in individual ramekins or mini cast iron skillets. It makes for wonderful single servings and a fun way to impress guests. You can also let people customize their own portions by offering various freshly grated cheeses and herbs on the side.

Make Ahead and Storage

Storing Leftovers

Store leftover Vegetarian Pumpkin Spinach Lasagna in an airtight container in the refrigerator for up to 5 days. The flavors meld and deepen beautifully, making it an excellent option for meal prep or next-day lunches.

Freezing

If you want to keep it longer, this lasagna freezes well. Wrap it tightly in plastic wrap and foil or use a freezer-safe container, then freeze for up to one month. When ready, thaw overnight in the fridge before reheating.

Reheating

Reheat individual portions in the microwave until warmed through, or pop the entire dish back in a 350-degree oven, covered with foil, until heated through and bubbly once more. Adding a splash of milk over leftovers before reheating helps preserve creaminess.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasted and pureed fresh pumpkin works wonderfully but be sure to cook and puree it ahead of time. You may need to adjust seasoning slightly as fresh pumpkin is less concentrated than canned.

Is this recipe gluten-free friendly?

Yes, simply swap the no-boil noodles for your favorite gluten-free lasagna noodles. Many brands now offer great options that work perfectly in this recipe without any extra changes.

Can I make this vegan?

Definitely! Use vegan ricotta, mozzarella, and parmesan alternatives, and choose plant-based milk for the pumpkin filling. There are also vegan-friendly noodles available to keep it fully plant-powered.

Can I add other vegetables to the lasagna?

For sure! Diced mushrooms, zucchini, or kale are excellent additions. Just sauté them with the spinach or layer them in to boost the veggie factor and add extra texture.

How long does this lasagna stay fresh?

Refrigerated leftovers last up to five days and actually taste better as the flavors develop over time. Just be sure to keep it well covered to avoid drying out.

Final Thoughts

If you’re looking for a dish that’s cozy, nourishing, and packed with seasonal delight, give this Vegetarian Pumpkin Spinach Lasagna a try. It’s elegant yet easy, with layers of creamy, cheesy, and spiced goodness that’ll win over vegetarians and meat-eaters alike. Whip this up for weeknight dinners or special gatherings—the compliments will pour in and it just might become your new favorite fall recipe to share with everyone you love.

Vegetarian Pumpkin Spinach Lasagna Recipe

Print Recipe

★★★★★

4.7 from 17 reviews

This Vegetarian Pumpkin Spinach Lasagna is a healthy and flavorful twist on traditional lasagna, combining creamy pumpkin sauce with sautéed spinach and ricotta cheese, layered with no-boil lasagna noodles and baked to perfection. A comforting, autumn-inspired dish that’s perfect for cozy dinners and meal prepping.

Author: Maya
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 8 servings 1x
Category: Healthy Dinner Ideas
Method: Oven
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the Cooked Spinach

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

For the Pumpkin Filling

2 (15oz) 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
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

Cook the Spinach: Heat a skillet over medium heat and add 1 tablespoon olive oil. Add chopped onion, season with salt and pepper, and cook for 2-3 minutes until translucent. Add minced garlic and cook for another minute. Add fresh spinach and toss with the onion and garlic until wilted, about 3-4 minutes. Season with additional salt and pepper if needed. Set aside to cool.
Make the Pumpkin Filling: In a medium mixing bowl, combine pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir until creamy and smooth.
Prepare the Ricotta Cheese Filling: In another bowl, mix ricotta cheese, egg, shredded mozzarella, shredded parmesan, dried oregano or basil, salt, and black pepper. Fold in the cooked spinach. Optionally, add cooked sausage or ground turkey at this stage.
Assemble the Lasagna: Preheat the 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 over the pumpkin base. Spread half the ricotta cheese filling over the noodles, then ½ cup shredded mozzarella, more pumpkin filling, and half the grated parmesan cheese. Repeat layering with noodles, cheese filling, pumpkin filling, mozzarella, and parmesan.
Bake the Lasagna: Cover the dish with foil and bake on the center rack for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until bubbly and golden on top.
Cool and Garnish: Remove from oven and let cool for at least 25 minutes. Garnish with fresh chopped basil or parsley before serving.

Notes

You can substitute kale for spinach. Frozen spinach works too, but thaw and squeeze out excess liquid before sautéing.
To make it vegan, use dairy-free ricotta, mozzarella, parmesan, and vegan lasagna noodles. Lentil noodles must be cooked according to package instructions.
No-boil noodles can be used for convenience; if you use whole wheat noodles, boil and rinse them before layering.
Mashed or canned sweet potato or butternut squash can replace pumpkin puree, though pumpkin offers the best flavor.
For a non-vegetarian version, add crumbled cooked sausage or ground turkey to the ricotta mixture or as a separate layer.
Store leftovers covered in the refrigerator for up to 5 days. This dish tastes better after resting and is excellent for meal prepping.

Nutrition

Serving Size: 1 slice (1/8th of lasagna)
Calories: 320 kcal
Sugar: 5 g
Sodium: 390 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 45 mg

Keywords: vegetarian lasagna, pumpkin lasagna, spinach lasagna, healthy dinner, autumn recipes, meatless lasagna, no-boil noodles, ricotta lasagna, baked pasta