Name: Vegetarian Pumpkin Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped white or yellow onion; 3 cloves of garlic, minced; 6 ounces fresh spinach; Salt and pepper; 2 (15oz) cans of pumpkin puree; 1/2 cup plain unsweetened milk of choice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon kosher salt; 15 ounces of reduced-fat, part-skim ricotta cheese; 1 large egg; 1/3 cup shredded mozzarella cheese; 2 tablespoon shredded parmesan cheese; 1 tablespoon dried oregano or dried basil; Kosher salt and black pepper; 12 no-boil lasagna noodles; 1 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; Fresh chopped basil or parsley for garnish

Jump to Recipe

If you’re searching for a meal that’s hearty, cozy, and completely irresistible, look no further than Vegetarian Pumpkin Spinach Lasagna! This dish manages to be both indulgently cheesy and full of wholesome vegetables, boasting layers of silky pumpkin, creamy ricotta, and tender spinach folded between perfectly cooked noodles. Each bite is a wonderful contrast of bright flavors and creamy textures, making it layered comfort food at its finest. Whether you’re cooking for a special gathering or just a healthy weeknight dinner, Vegetarian Pumpkin Spinach Lasagna is bound to become a new favorite in your kitchen.

Vegetarian Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Vegetarian Pumpkin Spinach Lasagna has a delicious purpose, working together to create a dish that’s as colorful as it is tasty. You’ll find that the essentials are surprisingly straightforward, yet each one adds a crucial layer of taste, texture, and heartiness to the final bake.

Olive oil: Sautéing the aromatics in olive oil brings a rich silkiness to the filling and helps meld the flavors together.
Chopped white or yellow onion: Adds gentle sweetness and depth to the dish—choose whichever you have on hand.
Minced garlic: Essential for warmth and backbone in both the spinach and pumpkin layers.
Fresh spinach: Wilts down beautifully, providing vibrant color and a boost of vitamins.
Salt and pepper: Simple, but crucial! These ensure every layer is perfectly seasoned.
Pumpkin puree (not pumpkin pie filling): Imparts velvety texture and earthy sweetness—canned is convenient and works great here.
Plain unsweetened milk (any kind): Helps the pumpkin mixture turn into a smooth, creamy sauce—almond milk keeps it light, but any milk will do.
Ground cinnamon: Just a hint adds marvelous autumnal warmth without tasting like dessert.
Ground nutmeg: Complements the pumpkin and cheese with its subtle spice and fragrance.
Kosher salt: Helps all the other flavors shine without overwhelming them.
Ricotta cheese (reduced-fat, part-skim, or creamy): Makes the filling lusciously rich and creamy yet light enough to not overpower the pumpkin.
Large egg: Helps bind the ricotta mixture so it stays dreamy and sliceable in your lasagna.
Shredded mozzarella cheese: For gooey meltiness in every bite, both in the layers and on top.
Shredded parmesan cheese: Adds sharp, nutty notes that balance out the creamy layers.
Dried oregano or basil: Infuses every bite with an earthy herbal aroma—pick your favorite or use both!
No-boil lasagna noodles: The ultimate timesaver, soaking up the sauces for perfectly tender layers.
Fresh chopped basil or parsley: Adds a bright pop of color and freshness for the final flourish.

How to Make Vegetarian Pumpkin Spinach Lasagna

Step 1: Sauté the Spinach Mixture

Begin by heating a skillet over medium heat and adding that fragrant olive oil. Once it shimmers, toss in your onions with a sprinkle of salt and pepper, sautéing them until they start to turn translucent, about 2 to 3 minutes. The garlic comes next, its aroma immediately setting the stage for the warm, autumnal flavors you’re building. Add in the mountains of fresh spinach—don’t worry, it looks like a lot but will wilt down to cozy little emerald ribbons after just a few minutes. Toss everything together until the spinach has collapsed into a soft, garlicky heap, then set the mixture aside to cool.

Step 2: Prepare the Pumpkin Filling

While your spinach is cooling, grab a mixing bowl and combine both cans of pumpkin puree, your chosen unsweetened milk, cinnamon, nutmeg, and a dash of kosher salt. Stir everything until it becomes a smooth, creamy pumpkin sauce that smells like autumn in a bowl. This pumpkin layer is what makes Vegetarian Pumpkin Spinach Lasagna so special—it’s sweet, savory, and totally luscious.

Step 3: Create the Creamy Ricotta Mixture

In a separate bowl, mix together the ricotta cheese, egg, a handful of mozzarella, a little bit of parmesan, dried oregano or basil, and more salt and pepper. Give it a thorough stir until everything’s smooth and well combined. At this point, gently fold in your fragrant sautéed spinach. The result will be a rich yet vegetal mixture that acts as the heartiest layer in your Vegetarian Pumpkin Spinach Lasagna.

Step 4: Layer the Lasagna

Preheat your oven to 400 degrees while you assemble the lasagna. Lightly spray a 9×13 baking dish to keep things from sticking. Start with a generous scoop of pumpkin sauce on the bottom, spreading it evenly. Layer on the no-boil noodles—don’t be afraid to slightly overlap them to fully cover the base. Next, add half of your ricotta-spinach mixture, a sprinkle of mozzarella, then another layer of pumpkin sauce and parmesan. Repeat the noodles, cheese filling, pumpkin, mozzarella, and finish with the rest of the parmesan on top. Every layer builds a beautiful symphony of flavors and textures unique to Vegetarian Pumpkin Spinach Lasagna.

Step 5: Bake to Golden Perfection

Cover your lasagna tightly with foil and bake in the center of your preheated oven for 25 minutes. After that, remove the foil and let it continue to bake uncovered for another 15 to 20 minutes so the top becomes golden and bubbly. The hardest part? Letting it cool for at least 25 minutes before slicing—so it sets up perfectly and doesn’t slide apart! Finish with a shower of freshly chopped herbs just before serving.

How to Serve Vegetarian Pumpkin Spinach Lasagna

Garnishes

A sprinkle of fresh chopped basil or parsley goes a long way here, adding not just a dash of color but also a fresh, herbal lift that brightens every bite. For a little extra flair, try a quick grate of parmesan or even a fine drizzle of good olive oil right before serving.

Side Dishes

While Vegetarian Pumpkin Spinach Lasagna is complete and satisfying all on its own, it pairs beautifully with a crisp green salad tossed in a zesty vinaigrette or some roasted vegetables like carrots or Brussels sprouts. If you love your carbs (and who doesn’t?), add some crusty bread to mop up any remaining sauce.

Creative Ways to Present

Consider slicing the lasagna into neat, individual squares and serving them on warm plates for a dinner party vibe. For a family-style meal, scoop hearty portions right from the baking dish. You can even bake in smaller individual dishes for personalized servings—which look adorable at brunches or special gatherings!

Make Ahead and Storage

Storing Leftovers

Leftover Vegetarian Pumpkin Spinach Lasagna is a gift to future-you! Simply cover the dish tightly and store any remaining slices in the refrigerator for up to four days. The flavors actually deepen and meld as it sits, making leftovers even more crave-worthy.

Freezing

This lasagna freezes wonderfully. Let the dish cool completely, then wrap individual slices or the entire pan with foil and plastic wrap to prevent freezer burn. Store in the freezer for up to three months. It makes for a fantastic make-ahead meal that can rescue any busy weeknight!

Reheating

To reheat, let frozen lasagna thaw overnight in the fridge, or bake straight from the freezer (add extra time if frozen solid). Warm slices in a covered dish at 350 degrees until heated through—about 20 minutes for leftovers, longer for a full pan. The edges will turn perfectly crispy again and the filling will be just as creamy as day one.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just be sure to thaw and squeeze out as much water as possible from the frozen spinach before adding it to the ricotta mixture, so your Vegetarian Pumpkin Spinach Lasagna isn’t watery.

What type of milk works best in the pumpkin sauce?

Almost any plain, unsweetened milk will do—almond, soy, oat, or dairy. Almond milk gives a delicate nutty flavor, but use whatever you have on hand for deliciously creamy results.

Can I make this lasagna gluten-free?

Yes! Simply swap in your favorite gluten-free no-boil lasagna noodles. Layer them just as you would regular noodles for a gluten-free version of Vegetarian Pumpkin Spinach Lasagna.

How do I prevent my lasagna from being runny?

Let your lasagna cool for at least 20 to 25 minutes after baking. This resting period allows the layers to set, making slicing and serving neat and easy with all the creamy layers intact.

Is this recipe kid-friendly?

Absolutely! Vegetarian Pumpkin Spinach Lasagna has a mild, slightly sweet flavor from the pumpkin and a classic gooey cheesy top, making it appealing to both kids and adults. You can always adjust the seasoning or even sneak in more vegetables if you like.

Final Thoughts

If you’ve been looking for a show-stopping, veggie-packed dinner that’s both warming and full of bright, fresh flavor, give Vegetarian Pumpkin Spinach Lasagna a try! It’s a dish that never fails to impress and brings pure comfort to your table. I hope you love every cozy forkful as much as I do!

Vegetarian Pumpkin Spinach Lasagna Recipe

★★★★★

5.2 from 10 reviews

Author: Ava
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Vegetarian Pumpkin Spinach Lasagna is a delicious twist on the classic lasagna, featuring layers of creamy pumpkin, spinach, and cheesy goodness. This comforting dish is perfect for a cozy family dinner or entertaining guests.

Instructions

To cook the spinach: Heat up a skillet with olive oil, sauté onion and garlic, add spinach, season, and set aside.
Make the pumpkin filling: Mix pumpkin puree, milk, spices in a bowl.
Make the ricotta filling: Combine ricotta, egg, cheeses, oregano, salt, pepper, and cooked spinach.
Layer and bake the lasagna: Preheat oven, assemble layers of pumpkin filling, noodles, ricotta mixture, and cheeses. Bake covered, then uncovered, until bubbly and golden.

Notes

You can add cooked sausage or ground turkey to the ricotta filling for added protein.
Let the lasagna rest before serving to allow it to set and make slicing easier.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: Italian