Print

Vegetarian Pumpkin Spinach Lasagna Recipe

Vegetarian Pumpkin Spinach Lasagna Recipe
Print Recipe

★★★★★

4.9 from 6 reviews

This Vegetarian Pumpkin Spinach Lasagna is a flavorful and wholesome Italian-inspired dish combining creamy ricotta cheese, savory cooked spinach, and a spiced pumpkin filling layered with no-boil lasagna noodles. It’s perfect for a healthy dinner option that’s both comforting and unique, offering a delicious twist on traditional lasagna by incorporating seasonal pumpkin puree with warm spices like cinnamon and nutmeg. This recipe is easy to prepare, vegetarian-friendly, and can be adapted for various dietary preferences.

Ingredients

Scale

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 of choice (e.g., almond milk)
  • 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. Once hot, add chopped onion, season with salt and pepper, and cook for 2-3 minutes until softened. Add minced garlic and cook for another minute. Add fresh spinach, tossing with the onions and garlic until wilted (about 3-4 minutes). Adjust seasoning with salt and pepper if needed. Remove from heat and set aside to cool.
  2. Make the Pumpkin Filling: In a medium bowl, combine pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well until the mixture forms a creamy and smooth sauce.
  3. Make the Ricotta Cheese Filling: In another bowl, mix ricotta cheese, egg, shredded mozzarella, parmesan cheese, dried oregano or basil, kosher salt, and black pepper. Fold in the cooled cooked spinach evenly. (Optional: if adding cooked sausage or ground turkey, mix it into this filling now.)
  4. Layer and Bake the Lasagna: Preheat oven to 400°F (200°C) and spray a 9×13-inch baking dish with cooking spray. Spread ½ cup of pumpkin filling on the bottom of the dish. Layer 5 no-boil lasagna noodles on top. Spread half the ricotta mixture, then ½ cup shredded mozzarella, more pumpkin filling, and half the shredded parmesan cheese. Repeat the layering: noodles, ricotta 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 cheese is bubbly and edges are golden.
  6. Cool and Garnish: Remove lasagna from oven and let it cool for at least 25 minutes to set. Garnish with fresh chopped basil or parsley before serving.

Notes

  • You can substitute kale for spinach or use frozen spinach that is thawed, drained, and sautéed.
  • To make the recipe vegan, use dairy-free ricotta, mozzarella, and parmesan cheeses and cook suitable vegan lasagna noodles according to package instructions.
  • No-boil lasagna noodles are convenient and can be replaced by gluten-free or whole wheat noodles; whole wheat noodles require boiling before layering.
  • Alternative purees like mashed sweet potato or butternut squash can replace pumpkin but pumpkin offers the best flavor.
  • Optionally add cooked crumbled sausage or ground turkey to the ricotta filling for a meatier lasagna.
  • Store leftovers covered in the refrigerator for up to 5 days; the flavors improve with time, making it ideal for meal prepping.
  • You can freeze the lasagna in an airtight container for up to 1 month; thaw overnight in the fridge before reheating.

Nutrition

Keywords: vegetarian pumpkin spinach lasagna, healthy lasagna recipe, pumpkin lasagna, spinach ricotta lasagna, no boil lasagna noodles, seasonal fall dinner, vegetarian Italian dinner

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