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–+ servings
Pumpkin Spinach Lasagna

Indulge in Cozy Pumpkin Spinach Lasagna Tonight!

Enjoy a delightful Pumpkin Spinach Lasagna, combining creamy pumpkin and spinach for a comforting meal this fall.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 55 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 2 tablespoons Olive Oil Can substitute with avocado oil
  • 1 cup Pumpkin Puree Use canned puree, not pie filling
  • 1 cup Crushed Tomatoes Fresh tomatoes can be used if in season
  • 1 cup Vegetable Broth Switch to chicken broth for non-vegetarian option
  • 1 teaspoon Dried Sage Thyme or rosemary can substitute
  • 1 teaspoon Dried Thyme
  • A pinch Nutmeg
  • Salt and Pepper To taste
For the Ricotta Mixture
  • 1.5 cups Ricotta Cheese Can substitute with vegan ricotta
  • 1 cup Frozen Spinach Must be thawed and drained
  • 0.5 cup Parmesan Cheese Nutritional yeast can be used as a vegan alternative
  • 1 large Egg Use a flax egg for vegan option
  • 0.5 teaspoon Garlic Powder
For the Pasta
  • 12 sheets Lasagna Noodles Use oven-ready or gluten-free noodles if desired
  • 2 cups Mozzarella Cheese Dairy-free cheese can be used for vegan option
For Garnish
  • Fresh Basil Optional for garnish

Equipment

  • large skillet
  • Mixing Bowl
  • 9x13 inch baking dish
  • aluminum foil

Method
 

Step‑by‑Step Instructions
  1. Heat olive oil in a large skillet over medium heat. Add chopped yellow onion and sauté until translucent. Add minced garlic and cook until golden.
  2. Stir in pumpkin puree and crushed tomatoes, then mix in vegetable broth, dried sage, thyme, nutmeg, salt, and pepper. Simmer for 15 minutes.
  3. If desired, add heavy cream during the last 5 minutes of cooking. Adjust seasonings as necessary.
  4. In a separate bowl, combine ricotta cheese, thawed spinach, Parmesan, egg and garlic powder. Season with salt and pepper, mixing well.
  5. Preheat oven to 375°F (190°C). Grease a baking dish and lay out ingredients for assembly.
  6. Layer the baking dish starting with pumpkin sauce, then noodles, ricotta mixture, mozzarella, and continue layering until all ingredients are used.
  7. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes.
  8. Cool for 15–20 minutes before serving. Garnish with basil if desired.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 35gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 600mgPotassium: 500mgFiber: 4gSugar: 5gVitamin A: 3000IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Allow the lasagna to rest after baking for 15–20 minutes for optimal slicing. Customize with proteins or different cheeses to personal taste.

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