Vegetarian Pumpkin Spinach Lasagna Recipe
This Vegetarian Pumpkin Spinach Lasagna is a comforting and hearty dish perfect for a weekday dinner. Featuring a creamy pumpkin ricotta filling combined with tender spinach, layered between no-boil lasagna noodles, and topped with melted mozzarella and parmesan cheeses. This flavorful vegetarian lasagna is easy to prepare, wholesome, and delicious, perfect for family meals or meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Pumpkin Filling
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- ½ cup plain unsweetened milk of choice (almond milk used)
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
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 or non-stick pan over medium heat and add olive oil. Once hot, sauté chopped onion with salt and pepper for 2-3 minutes until softened. Add minced garlic and cook for another minute. Add fresh spinach and toss with onions and garlic until wilted, about 3-4 minutes. Season with additional salt and pepper as needed. Set aside to cool.
- Make the pumpkin filling: In a medium bowl, combine pumpkin puree, almond milk, ground cinnamon, ground nutmeg, and kosher salt. Mix well until creamy and smooth.
- Make the ricotta cheese filling: In another medium bowl, mix ricotta cheese, egg, shredded mozzarella, parmesan, oregano or basil, salt, and pepper. Fold in the cooled cooked spinach. Optionally, add cooked sausage or ground turkey here if desired.
- Layer and bake the lasagna: Preheat oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray. Spread ½ cup of the pumpkin filling evenly on the bottom of the dish. Layer 5 lasagna noodles over the pumpkin. Spread half of the ricotta cheese filling over the noodles, then spoon ½ cup mozzarella and more pumpkin filling on top, followed by half of the shredded parmesan. Repeat the layering sequence: noodles, ricotta cheese filling, pumpkin filling, mozzarella, parmesan. Cover with foil and bake on the center rack for 25 minutes. Remove foil and bake uncovered for an additional 15-20 minutes until bubbly and golden.
- Cool and garnish: Remove the lasagna from oven and let it cool for at least 25 minutes before slicing. Garnish with freshly chopped basil or parsley before serving.
Notes
- Spinach or kale both work well for the greens; if using frozen spinach, thaw and squeeze out excess moisture before sautéing.
- To make this recipe vegan, substitute dairy ricotta, mozzarella, and parmesan for plant-based alternatives. Use vegan lasagna noodles such as lentil noodles, cooked as per package instructions.
- No-boil lasagna noodles simplify preparation and are often available gluten-free. If using regular or whole wheat noodles, boil and rinse before layering.
- You can substitute pumpkin puree with mashed or canned sweet potato or butternut squash, although pumpkin offers the best flavor.
- This recipe can remain vegetarian or be enhanced with cooked crumbled sausage or ground turkey added to the ricotta filling for added protein.
- Store leftovers covered in the refrigerator for up to 5 days; flavors often improve after sitting.
