Vegetarian Pumpkin Spinach Lasagna – Easy Recipe
This Vegetarian Pumpkin Spinach Lasagna is a comforting and hearty dinner option featuring a luscious pumpkin ricotta filling combined with tender spinach, layered between no-boil lasagna noodles and melty cheeses. It’s a perfect vegetarian main dish for weeknights, blending creamy pumpkin flavors with savory herbs and cheeses, making it both nutritious and delicious.
- 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
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 (almond milk recommended)
- 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 (or any creamy ricotta)
- 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 1 tablespoon olive oil. Once hot, add chopped onion, season with salt and pepper, and cook for 2-3 minutes. Add minced garlic and cook for about 1 minute. Add fresh spinach, tossing to coat with onions and garlic; it will wilt down significantly. Cook for 3-4 minutes until spinach is wilted. Season to taste with salt and pepper and set aside to cool.
- Make the pumpkin filling: In a medium bowl, combine pumpkin puree, unsweetened milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well until smooth and creamy.
- Prepare the ricotta cheese filling: In another medium bowl, mix ricotta cheese, egg, shredded mozzarella, shredded parmesan, dried oregano (or basil), salt, and black pepper. Fold in the cooked spinach. Optionally, add cooked sausage or ground turkey here if desired.
- Assemble and bake the lasagna: Preheat the oven to 400°F (200°C). Spray a 9×13-inch baking dish with cooking spray. Spread ½ cup of pumpkin filling evenly on the bottom of the pan. Layer 5 lasagna noodles on top, followed by half the ricotta cheese filling, ½ cup shredded mozzarella, more pumpkin filling, and half of the shredded parmesan. Repeat layers with remaining noodles, ricotta filling, pumpkin filling, mozzarella, and parmesan. Cover the dish with foil.
- Bake the lasagna: Place the covered dish on the center rack of the oven and bake for 25 minutes. Remove the foil and continue baking uncovered for another 15-20 minutes until bubbly and cheese is golden.
- Cool and garnish: Remove from the oven and let the lasagna cool for at least 25 minutes to set. Top with freshly chopped basil or parsley before serving.
Notes
- You can substitute spinach with kale; frozen spinach is also fine but should be thawed, well-drained, and sautéed.
- To make this recipe vegan, use dairy-free ricotta, mozzarella, and parmesan cheese substitutes, and vegan lasagna noodles (lentil noodles are a great option but may require pre-cooking).
- Any type of lasagna noodles can be used. No-boil noodles work great; if using whole wheat or regular noodles, boil first according to package instructions and rinse before layering.
- Sweet potato or butternut squash puree can replace pumpkin puree, though pumpkin gives the best flavor.
- Add cooked crumbled sausage or ground turkey into the ricotta cheese filling if desired for a non-vegetarian option.
- Store leftovers covered in the refrigerator for up to 5 days; flavors improve with time, making it great for meal prep.
