Description
This Vegetarian Pumpkin Spinach Lasagna is a cozy and flavorful dinner made with tender no-boil lasagna noodles layered with creamy pumpkin sauce, spinach ricotta filling, mozzarella, and parmesan. The warm pumpkin, cinnamon, and nutmeg flavors make this comforting vegetarian lasagna perfect for weeknight dinners, meal prep, and family gatherings.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped white or yellow onion
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- Salt and pepper, to taste
- 2 (15-ounce) cans pumpkin puree, not pumpkin pie filling
- ½ cup plain unsweetened milk of choice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 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
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh chopped basil or parsley, for garnish
Instructions
- Heat a skillet or non-stick pan over medium heat and add the olive oil. Once hot, add the chopped onion, season with salt and pepper, and cook for 2-3 minutes. Add the minced garlic and cook for about 1 minute.
- Add the fresh spinach and toss it with the onion and garlic. Cook for 3-4 minutes, until the spinach is wilted. Season with additional salt and pepper if needed, then set aside to cool.
- While the spinach cooks, prepare the pumpkin filling by combining the pumpkin puree, milk, cinnamon, nutmeg, and kosher salt in a medium mixing bowl. Stir until creamy and well combined.
- Prepare the ricotta filling by combining the ricotta cheese, egg, mozzarella, parmesan, oregano or basil, salt, and pepper in a medium mixing bowl. Stir well, then fold in the cooked spinach.
- Preheat the oven to 400°F and spray a 9×13-inch baking dish or lasagna pan with cooking spray.
- Spread ½ cup of the pumpkin filling over the bottom of the prepared pan. Layer 5 lasagna noodles over the pumpkin mixture.
- Spread half of the ricotta-spinach filling over the noodles. Add some mozzarella, more pumpkin filling, and half of the parmesan. Repeat the layers with noodles, ricotta filling, pumpkin filling, mozzarella, and parmesan.
- Cover the lasagna with foil and bake on the center rack for 25 minutes. Remove the foil and continue baking for another 15-20 minutes, until hot and lightly golden on top.
- Remove the lasagna from the oven and let it cool for at least 25 minutes. Garnish with freshly chopped basil or parsley before serving.
Notes
- Spinach or kale can be used for the greens. Frozen spinach can also be used, but thaw it, squeeze out the excess liquid, and sauté it before adding it to the ricotta mixture.
- For a vegan version, use dairy-free ricotta, mozzarella, and parmesan. Vegan lasagna noodles can also be used.
- Any lasagna noodles can be used. No-boil noodles are convenient, while whole wheat noodles should be cooked according to the package instructions before layering.
- Mashed or canned sweet potato or butternut squash can be substituted for pumpkin.
- To add meat, use crumbled cooked sausage or ground turkey as a layer or mix it into the ricotta filling.
- Store covered in the refrigerator for up to 5 days. The flavors develop as the lasagna sits, making it a great meal-prep option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American