Savory Pumpkin & Spinach Lasagna Recipe
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.
- 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
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
- Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the lasagna evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
