This Vegetarian Pumpkin Spinach Lasagna makes the best weekday dinner. Made with a warm pumpkin and ricotta filling mixed with hearty spinach, layered between tender lasagna noodles and creamy cheese. This is a vegetarian main dish everyone will love!
My husband loves homemade lasagna of any kind and this pumpkin spinach lasagna was no exception. The combination of the creamy pumpkin filling mixed with ricotta cheese and spinach takes this comfort food dish to a whole new level. It is so hearty and flavorful that nobody will ever miss the meat.
Why you’ll love this recipe
- Easy to make with only a few ingredients like spinach, cheese, and pumpkin.
- A great healthy fall family meal everyone will love!
- A vegetarian lasagna that can easily be made vegan.
- Hearty spinach, creamy cheese, and pumpkin are a perfect combo of great flavors for fall!
- Kid-friendly and husband-approved!
- Stores and reheats beautifully.
Ingredients in this pumpkin spinach lasagna
- Pumpkin Puree – Opt for pumpkin puree over pumpkin pie filling. It’s readily available in most grocery stores, or you can make it at home.
- Spinach – Fresh spinach is the top choice for this recipe. However, if using frozen, ensure it’s thawed first.
- Lasagna Noodles – I personally vouch for no-boil noodles. If you prefer the traditional kind, pre-boil and let them cool before assembling the lasagna.
- Cheese – Use a combination of ricotta, mozzarella, and parmesan cheese for the best results.
- Aromatics – Incorporate fresh onion and garlic to enhance flavor.
- Egg – One large egg will suffice.
- Olive Oil – Choose extra virgin olive oil.
- Spices – Incorporate a mix of nutmeg, cinnamon, salt, and pepper.
- Milk – I recommend dairy-free, unsweetened milk, but any unsweetened milk works well.
*Get the complete list of recipe ingredients and instructions in the recipe card located at the bottom of this post.
How to make pumpkin spinach lasagna
- Sauté the spinach: Heat up a pan with some olive oil, add the onions, and cook until translucent. Then add in the garlic, and cook for 1 minute. Add in the spinach and turn it in the pan to mix it in with the onions and garlic until wilted. Let cool.
- While the spinach is cooking, you can prepare the pumpkin filling. Add the pumpkin puree to a medium-sized bowl. Pour in the plant-based milk, cinnamon, nutmeg, salt, and pepper and stir to combine.
3. Mix up the ricotta cheese filling: Add the ricotta cheese, egg, parmesan, mozzarella, salt, and pepper to a medium-sized bowl and mix.
4. Add the cooked, cool spinach mixture to the ricotta cheese filling and fold it in. So good!
5. Preheat the oven to 400°F and grease a 9×13 or lasagna pan. Layer as follows: Spread ⅓ cup pumpkin filling evenly at the base. Cover with 4-5 lasagna noodles. Add half each of the ricotta mix and mozzarella, then more pumpkin filling. Sprinkle on some parmesan. Repeat: Noodles, Cheese mix, Mozzarella, Pumpkin, and top with remaining cheeses.
6. Cover with foil and bake covered for 25 minutes. Then remove the foil and bake until golden brown – about another 15-20 minutes. Per the recipe card below.
7. Remove the spinach lasagna from the oven and let it cool, then top with fresh herbs like basil and parsley.
This pumpkin spinach lasagna is incredibly creamy and captures the essence of fall perfectly! Warm spices, comforting pumpkin, and nutrient-rich spinach combine to create a delectable dish.
Recipe Tips and Variations
- For the greens, either spinach or kale is suitable. If using frozen spinach, ensure you thaw, drain, and sauté it first.
- To make this a vegan lasagna, choose dairy-free ricotta, mozzarella, and parmesan. Many vegan lasagna noodles are available, with lentil lasagna noodles being my top pick. However, cook them as instructed on the package before layering.
- Any lasagna noodles work for this dish. I prefer no-boil noodles, which are also available gluten-free. If you opt for whole wheat noodles, pre-cook them as directed on their package.
- While mashed or canned sweet potato and butternut squash can replace pumpkin, I believe pumpkin reigns supreme.
- You can maintain a vegetarian approach or introduce cooked, crumbled sausage or ground turkey into the layers or the ricotta filling.
How to store this lasagna
Store the lasagna covered in the fridge for up to 5 days; it becomes even more flavorful over time, making it perfect for meal prep. Reheat portions in the microwave until warmed through.
How to freeze pumpkin lasagna: Let the lasagna cool completely after you bake it, cut it into individual pieces, layer it in a freezer-friendly container, and store it in the freezer for up to one month. You can also wrap the entire lasagna really well in plastic wrap then foil after you bake it and let it cool, then thaw and reheat it in the oven at 350°F until the cheese is melted and the lasagna is warmed through.
More pumpkin recipes to try
If you give this pumpkin spinach lasagna recipe a try, I’d appreciate your feedback! Leave a rating and comment below.Print