Description

This Vegetarian Pumpkin Spinach Lasagna is a unique twist on the classic Italian dish, combining creamy pumpkin puree and fresh spinach with ricotta and mozzarella cheeses for a comforting, flavorful meal. Perfect for fall or any time you crave a hearty vegetarian dinner, this recipe features layers of no-boil lasagna noodles with a subtly spiced pumpkin sauce and cheesy goodness, coming together in under an hour.

Ingredients

Spinach Mixture

1 tablespoon olive oil
1/2 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)
1/2 cup plain unsweetened milk of choice (almond milk recommended)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt

Ricotta Mixture

15 ounces reduced-fat, part-skim ricotta cheese (or any creamy ricotta cheese)
1 large egg
1/3 cup shredded mozzarella cheese
2 tablespoons shredded parmesan cheese
1 tablespoon dried oregano or dried basil
Kosher salt and black pepper, to taste

Assembly and Toppings

12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Fresh chopped basil or parsley for garnish

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Instructions

Cook the Spinach: Heat a skillet or non-stick pan over medium heat and add 1 tablespoon of olive oil. Once hot, add the chopped onion, season with salt and pepper, and cook for 2-3 minutes until softened. Add the minced garlic and cook for about 1 minute until fragrant. Add the fresh spinach and toss with the onions and garlic, cooking until wilted, about 3-4 minutes. Season with additional salt and pepper if needed. Remove from heat and set aside to cool.
Prepare the Pumpkin Filling: In a medium mixing bowl, combine the pumpkin puree, almond milk, ground cinnamon, ground nutmeg, and 1/4 teaspoon kosher salt. Stir until smooth and creamy. Set aside.
Make the Ricotta Mixture: In another bowl, mix the ricotta cheese, egg, 1/3 cup shredded mozzarella, 2 tablespoons shredded parmesan, dried oregano or basil, and a pinch of kosher salt and black pepper. Stir until well combined.
Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
Assemble the Lasagna: In a 9×13 inch baking dish, spread a thin layer of the pumpkin filling on the bottom. Lay 3 no-boil lasagna noodles over the pumpkin layer. Spread a third of the ricotta mixture over the noodles, then a third of the cooked spinach. Add another layer of pumpkin filling over the spinach. Repeat the layering process twice more, ending with noodles topped by remaining pumpkin sauce.
Add Cheese Topping: Sprinkle the top layer evenly with 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese.
Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Rest and Garnish: Allow the lasagna to rest for 10 minutes after baking. Garnish with freshly chopped basil or parsley before serving.

Notes

Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
No-boil lasagna noodles save time and simplify preparation.
You can substitute almond milk with any other unsweetened milk or regular dairy milk.
Fresh spinach can be replaced with frozen spinach; just thaw and drain excess water.
Adjust seasoning in spinach and ricotta mixtures according to your taste preferences.
Letting the lasagna rest before serving helps it set and makes slicing easier.