Description
Pumpkin Spinach Lasagna combines tender noodles with a savory pumpkin sauce, garlicky spinach, creamy ricotta, mozzarella, and Parmesan. This comforting vegetarian pasta bake makes a hearty fall dinner and yields 12 satisfying servings.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- Kosher salt, to taste
- Black pepper, to taste
- 2 cans pumpkin puree, 15 ounces each
- 1/2 cup plain unsweetened milk, such as almond milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces part-skim ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon dried oregano or dried basil
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Cooking spray
- Fresh chopped basil or parsley, for garnish
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Add the chopped onion, season with salt and black pepper, and cook for 2 to 3 minutes until softened.
- Add the minced garlic and cook for 1 minute.
- Add the fresh spinach and toss it with the onion and garlic until wilted, about 3 to 4 minutes.
- Transfer the spinach mixture to a plate and let it cool.
- Combine the pumpkin puree, milk, cinnamon, nutmeg, and 1/4 teaspoon kosher salt in a medium bowl. Stir until smooth and creamy.
- Combine the ricotta, egg, 1/3 cup mozzarella, 2 tablespoons Parmesan, oregano or basil, salt, and black pepper in a separate bowl.
- Fold the cooled spinach mixture into the ricotta filling.
- Preheat the oven to 400°F and coat a 9-by-13-inch baking dish with cooking spray.
- Spread about 1/2 cup of the pumpkin filling across the bottom of the prepared baking dish.
- Arrange a layer of no-boil lasagna noodles over the pumpkin filling.
- Spread half of the spinach-ricotta filling over the noodles.
- Top with part of the remaining pumpkin filling, mozzarella, and Parmesan.
- Repeat the layers with the remaining noodles, spinach-ricotta filling, pumpkin filling, mozzarella, and Parmesan.
- Make sure the top noodles remain fully covered with pumpkin filling and cheese.
- Cover the baking dish tightly with foil and bake on the center rack for 25 minutes.
- Remove the foil and bake for another 15 to 20 minutes, until the cheese melts and the edges bubble.
- Remove the lasagna from the oven and let it rest for at least 25 minutes before slicing.
- Garnish with fresh chopped basil or parsley and serve.
Notes
- Use plain pumpkin puree rather than sweetened pumpkin pie filling.
- Frozen spinach may replace fresh spinach. Thaw it completely, squeeze out the excess water, and sauté it before adding it to the ricotta.
- Kale may replace the spinach.
- Regular, whole-wheat, or lentil lasagna noodles may require cooking according to the package instructions before layering.
- For a vegan version, use dairy-free ricotta, mozzarella, Parmesan, milk, and an egg substitute.
- Gluten-free no-boil lasagna noodles may be used, although the baking time may vary by brand.
- Mashed butternut squash or sweet potato may replace the pumpkin puree.
- Cooked sausage or ground turkey may be added, but the recipe will no longer be vegetarian.
- Store covered leftovers in the refrigerator for up to 5 days.
- Freeze individual cooled portions in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 318
- Sugar: 6
- Sodium: 486
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 4
- Protein: 16
- Cholesterol: 51