Savory Pumpkin & Spinach Lasagna Recipe

Introduction

Enjoy a comforting twist on classic lasagna with this savory pumpkin and spinach version. It’s a delightful combination of creamy pumpkin, fresh spinach, and three cheeses baked to bubbly perfection. Perfect for cozy dinners any time of year.

Ingredients

• 9-12 lasagna noodles (fresh or dried)
• 2 cups pumpkin puree (fresh or canned)
• 2 cups fresh spinach leaves (or roughly 1 cup cooked and chopped frozen spinach)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 can (15 oz) crushed tomatoes
• Fresh basil leaves for garnish (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: In a medium saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes to blend the flavors, then set aside.
3. Step 3: In a mixing bowl, combine pumpkin puree, ricotta cheese, nutmeg, salt, and pepper until smooth. Stir in fresh spinach leaves evenly. If using frozen spinach, ensure it’s well drained and chopped before mixing.
4. Step 4: If using dried noodles, cook them according to package instructions until al dente. Drain and set aside. Fresh noodles do not need pre-cooking.
5. Step 5: Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Layer 3-4 noodles over the sauce.
6. Step 6: Spread half the pumpkin and spinach filling over the noodles. Sprinkle with one-third of the mozzarella cheese.
7. Step 7: Repeat layering with sauce, noodles, remaining pumpkin filling, another third of mozzarella, and sauce again. Top with the final layer of noodles.
8. Step 8: Spread the remaining sauce over the top layer of noodles. Sprinkle with remaining mozzarella and Parmesan cheese.
9. Step 9: Cover the baking dish with aluminum foil (sprayed with cooking spray for easy removal). Bake for 30 minutes.
10. Step 10: Remove foil and bake for an additional 15-20 minutes, until cheese is golden and bubbly.
11. Step 11: Let the lasagna rest for 10 minutes before slicing to allow it to set.
12. Step 12: Garnish with fresh basil leaves if desired and serve warm.

Tips & Variations

• Use fresh pumpkin puree for a vibrant flavor, or canned pumpkin puree for convenience.
• For a richer sauce, add a splash of cream or a spoonful of mascarpone to the pumpkin mixture.
• Try adding sautéed mushrooms or caramelized onions for extra depth.
• Swap mozzarella for provolone or fontina for a different cheesy profile.
• If you want a gluten-free option, use gluten-free lasagna noodles or thinly sliced zucchini instead.

Storage

Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual portions in the microwave or oven until heated through. You can also freeze the lasagna for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, fresh spinach works great. Simply stir it into the pumpkin mixture raw, as it will cook during baking. If using frozen spinach, be sure to drain and chop it well to avoid excess moisture.

Do I need to cook the lasagna noodles before assembling?

If you use dried noodles, cooking them al dente is recommended to ensure they soften fully during baking. Fresh noodles usually don’t require pre-cooking and save prep time.

Savory Pumpkin & Spinach Lasagna Recipe

Print Recipe

★★★★★

4.8 from 82 reviews

This Savory Pumpkin & Spinach Lasagna combines creamy pumpkin puree with fresh spinach and a rich blend of cheeses layered between tender lasagna noodles and a flavorful tomato sauce. Baked to golden perfection, this comforting dish offers a delicious twist on traditional lasagna, perfect for fall or anytime you want a hearty vegetarian meal.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6–8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lasagna Components

• 9–12 lasagna noodles (fresh or dried)
• 2 cups pumpkin puree (fresh or canned)
• 2 cups fresh spinach leaves (or roughly 1 cup cooked and chopped frozen spinach)
• 1 cup ricotta cheese
• 1 ½ cups shredded mozzarella cheese
• ¾ cup grated Parmesan cheese

Sauce Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 can (15 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

Spices and Garnish

• ½ teaspoon nutmeg
• Fresh basil leaves for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the lasagna evenly.
2. Prepare the Sauce: Heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Let the sauce simmer gently for 10 minutes to meld the flavors, then set it aside.
3. Mix the Filling: In a mixing bowl, combine pumpkin puree, ricotta cheese, nutmeg, salt, and pepper. Blend until smooth and creamy. Fold in the fresh spinach leaves evenly. If using frozen spinach, ensure it is well-drained and chopped before incorporating.
4. Boil the Lasagna Noodles: If using dried noodles, cook them according to package instructions until al dente, then drain and set aside. Fresh noodles can be used directly without pre-cooking.
5. Assemble the Lasagna: Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish. Layer 3-4 lasagna noodles over the sauce. Spread half the pumpkin and spinach filling over the noodles, then sprinkle 1/3 of the shredded mozzarella on top. Repeat the layering sequence: sauce, noodles, remaining pumpkin filling, another 1/3 of mozzarella, sauce, and a final layer of noodles. Top with remaining sauce and finish with the rest of the mozzarella and Parmesan cheeses.
6. Bake the Lasagna: Cover the baking dish with aluminum foil, spraying the foil lightly with cooking spray to prevent sticking. Bake in the preheated oven for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the cheese on top is golden and bubbly.
7. Let it Rest: Remove the lasagna from the oven and allow it to rest for about 10 minutes. This helps the layers set for easier slicing and serving.
8. Serve: Cut the lasagna into squares, garnish with fresh basil leaves if desired, and serve hot for a delicious, comforting meal.

Notes

• If using frozen spinach, be sure to thaw, drain excess water, and chop before mixing to avoid a watery filling.
• You can substitute pumpkin puree with butternut squash puree for a similar flavor.
• To make this dish vegan, replace ricotta and mozzarella with plant-based cheese alternatives and omit Parmesan cheese.
• Lasagna noodles can be no-boil type to skip the boiling step entirely.
• Covering the lasagna while baking prevents the top from drying out but removing the foil at the end allows the cheese to brown nicely.

Keywords: pumpkin lasagna, spinach lasagna, vegetarian lasagna, fall recipes, pumpkin recipes, Italian vegetarian dinner