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Vegetarian Pumpkin Spinach Lasagna Recipe

Vegetarian Pumpkin Spinach Lasagna Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://messykitchenmagic.com/vegetarian-pumpkin-spinach-lasagna-recipe-2/