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Vegetarian Pumpkin Spinach Lasagna

Cozy Vegetarian Pumpkin Spinach Lasagna for Fall Nights

Enjoy this wholesome Vegetarian Pumpkin Spinach Lasagna, capturing fall flavors in a comforting dish perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 noodles Lasagna Noodles Use gluten-free noodles for a substitute.
  • 1 tablespoon Olive Oil Optional for sautéing.
  • 6 cups Spinach Can substitute with kale or other greens.
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese or dairy-free.
  • 1 large Egg Or use a flax or chia egg for vegan.
  • 1 teaspoon Garlic Powder Or use fresh minced garlic.
For the Pumpkin Mixture
  • 15 ounces Pumpkin Puree Homemade puree is delightful.
  • 1 cup Milk Can substitute with almond milk or any unsweetened plant-based milk.
  • 1 teaspoon Spices (cinnamon, nutmeg, ginger, allspice) Can swap for pumpkin pie spice.
For the Cheese Layers
  • 2 cups Mozzarella Cheese Can use dairy-free shredded cheese.
  • 1/2 cup Parmesan Cheese Nutritional yeast is a vegan alternative.
For Garnish
  • 1/4 cup Fresh Parsley or Sage Optional for garnish.

Equipment

  • 9x13 inch baking pan
  • Medium skillet
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and grease a 9x13 inch baking pan.
  2. Cook lasagna noodles for 5-6 minutes until al dente, then drain and lay flat.
  3. Sauté spinach in olive oil for 3-4 minutes until wilted, then combine with ricotta, egg, garlic powder, salt, and pepper.
  4. Mix pumpkin puree, milk, and spices in another bowl until smooth.
  5. Layer the bottom of the pan with pumpkin mixture, add noodles, spinach-ricotta mixture, and mozzarella. Repeat layers, finishing with noodles and pumpkin mixture.
  6. Cover with foil and bake for 25 minutes, then uncover and bake for another 15-20 minutes until cheese is golden.
  7. Let cool for 15 minutes before serving; garnish with parsley or sage.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 540mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 1800IUVitamin C: 12mgCalcium: 250mgIron: 2mg

Notes

Cool the lasagna for 15 minutes before cutting for easier serving. For freezing, assemble before baking and wrap tightly to store up to 3 months.

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