Description
A warm and comforting Vegetarian Pumpkin Spinach Lasagna made with creamy pumpkin puree, ricotta-spinach filling, mozzarella, parmesan, and cozy fall spices. Perfect for Halloween dinners, holiday gatherings, meal prep, or a hearty family-friendly vegetarian meal.
Ingredients
For cooked spinach:
1 tbsp olive oil
1/2 cup chopped white or yellow onion
3 garlic cloves, minced
6 oz fresh spinach
Salt and pepper, to taste
For pumpkin filling:
2 (15 oz) cans pumpkin puree, not pumpkin pie filling
1/2 cup unsweetened milk of choice
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp kosher salt
For ricotta filling:
15 oz ricotta cheese
1 large egg
1/3 cup shredded mozzarella cheese
2 tbsp shredded parmesan cheese
1 tbsp dried oregano or basil
Kosher salt and black pepper, to taste
For layering:
12 no-boil lasagna noodles
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
Chopped fresh basil or parsley, for garnish
Instructions
1. Cook the onion in olive oil over medium heat for 2 to 3 minutes.
2. Add garlic and cook briefly, then add spinach and cook until wilted.
3. Season with salt and pepper, then let cool.
4. Mix pumpkin puree, milk, cinnamon, nutmeg, and salt until smooth.
5. In another bowl, combine ricotta, egg, mozzarella, parmesan, oregano or basil, salt, and pepper.
6. Fold in the cooled spinach mixture.
7. Heat oven to 400°F or 204°C and grease a 9×13-inch baking dish.
8. Spread a small amount of pumpkin mixture in the bottom of the dish.
9. Add a layer of lasagna noodles, half of the ricotta-spinach mixture, some mozzarella, more pumpkin mixture, and parmesan.
10. Repeat the layers and finish with the remaining cheeses on top.
11. Cover with foil and bake for 25 minutes.
12. Remove the foil and continue baking for 15 to 20 minutes, until browned and bubbly.
13. Let rest for at least 25 minutes before serving.
14. Garnish with fresh basil or parsley.
Notes
Spinach or kale can be used.
If using frozen spinach, thaw, drain thoroughly, and sauté before adding.
For a vegan version, use dairy-free cheeses and vegan lasagna noodles.
Any lasagna noodles work. If using regular or whole-wheat noodles, cook according to package directions before assembling.
Sweet potato puree or butternut squash puree can replace pumpkin.
Cooked crumbled sausage or ground turkey may be added to the filling or layers.
Store covered in the refrigerator for up to 5 days.
This lasagna can be frozen after baking for up to 1 month. Thaw and reheat until hot throughout.
Nutrition information was not provided in the available recipe content.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice