Vegetarian Pumpkin Spinach Lasagna

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This Vegetarian Pumpkin Spinach Lasagna is fall comfort food at its best creamy, flavorful, and heart-warming enough to win over even the biggest meat-lovers at your table. With layers of tender noodles, a velvety pumpkin filling, sautéed spinach, and a cheesy ricotta blend, this dish captures everything we love about cozy nights and home-baked dinners.

It’s an easy, make-ahead vegetarian dinner that’s perfect for weeknights, family gatherings, or even a festive fall feast. And honestly, the aroma alone is worth it.

Ingredients for Pumpkin Spinach Lasagna

For the Sautéed Spinach

• 1 tablespoon olive oil
• ½ cup chopped white or yellow onion
• 3 cloves garlic, minced
• 6 ounces fresh spinach (or 10 ounces frozen, thawed and drained)
• Salt and black pepper to taste

For the Pumpkin Filling

• 2 (15-ounce) cans pumpkin puree (not pumpkin pie filling)
• ½ cup unsweetened milk of choice (almond, oat, or dairy)
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• Freshly ground pepper, to taste

For the Ricotta Cheese Mixture

• 15 ounces ricotta cheese (part-skim or whole milk)
• 1 large egg
• ⅓ cup shredded mozzarella
• 2 tablespoons grated Parmesan
• 1 tablespoon dried oregano or basil
• Pinch of salt and pepper

For Assembly

• 12 no-boil lasagna noodles (or pre-boiled regular noodles)
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, for garnish

How to Make Vegetarian Pumpkin Spinach Lasagna

Step 1: Cook the Spinach

1. Heat olive oil in a large skillet over medium heat.
2. Add chopped onion, season with salt and pepper, and sauté until translucent (2–3 minutes).
3. Stir in garlic and cook for another minute.
4. Add spinach and toss until wilted (about 3–4 minutes).
5. Remove from heat and let cool slightly.

Chef’s Tip: If using frozen spinach, make sure to thaw completely and squeeze out all excess moisture to avoid a watery lasagna.

Step 2: Mix the Pumpkin Filling

In a medium bowl, whisk together pumpkin puree, milk, cinnamon, nutmeg, salt, and pepper until smooth and creamy. Set aside.

Step 3: Make the Ricotta Filling

In another bowl, combine ricotta, egg, mozzarella, Parmesan, oregano (or basil), salt, and pepper.
Fold in the cooled spinach mixture until evenly combined.

Step 4: Assemble the Lasagna

1. Preheat oven to 400°F (200°C).
2. Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
3. Spread about ½ cup pumpkin filling on the bottom of the dish.
4. Add a layer of noodles (4–5 sheets).
5. Spread half the ricotta-spinach mixture, followed by ½ cup mozzarella and a bit of pumpkin sauce.
6. Repeat with another layer of noodles, the remaining fillings, and finally top with the rest of the mozzarella and Parmesan.

Step 5: Bake

1. Cover tightly with foil and bake for 25 minutes.
2. Remove foil and bake another 15–20 minutes, or until golden brown and bubbling.
3. Let cool for at least 20 minutes before slicing to help it set.

Tips & Tricks for Perfect Pumpkin Lasagna

• Texture matters: Let the lasagna rest before cutting. This keeps it firm and easier to serve.
• Cheese choice: A mix of mozzarella and Parmesan gives that classic Italian comfort flavor.
• Make ahead: Assemble up to a day in advance and refrigerate until ready to bake.
• Meal prep: Tastes even better the next day — the flavors deepen overnight.
• Reheating: Warm in the oven at 350°F or microwave individual slices until heated through.

Substitutions & Variations

• Vegan Version: Use dairy-free ricotta, mozzarella, and Parmesan (almond- or cashew-based). Use flax egg (1 tbsp ground flax + 2.5 tbsp water) instead of regular egg.
• Gluten-Free: Use gluten-free lasagna noodles or lentil-based pasta sheets.
• Protein Boost: Add cooked lentils or crumbled tofu to the ricotta mixture.
• Pumpkin Swap: Mashed sweet potato or butternut squash works beautifully if pumpkin isn’t available.
• Herb Upgrade: Add a pinch of sage or thyme to elevate the fall flavors.

Frequently Asked Questions

Can I freeze pumpkin spinach lasagna?

Yes! Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Reheat at 350°F until warmed through.

Can I make this recipe ahead?

Absolutely. Assemble the lasagna a day in advance, cover, and refrigerate. Bake when ready to serve.

Can I use fresh pumpkin instead of canned?

Yes — just roast or steam pumpkin, mash until smooth, and use the same amount (about 3½ cups).

How long does it keep in the fridge?

Store in an airtight container for up to 5 days. The flavors actually improve as it sits!

Nutrition Information (per serving)

(Estimated based on 12 servings)

• Calories: 320
• Protein: 18g
• Fat: 14g
• Carbohydrates: 32g
• Fiber: 4g
• Sugar: 6g
• Sodium: 460mg

Cozy Up with a Fall Classic

If fall had a flavor, this would be it creamy, nutty, and layered with comfort. This Vegetarian Pumpkin Spinach Lasagna isn’t just a recipe; it’s a ritual one that fills your kitchen with warmth and your table with smiles.

Bake it once, and you’ll find yourself craving it long after pumpkin season ends. When you do, leave a comment below — I’d love to hear how yours turned out.

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