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Vegetarian Pumpkin Spinach Lasagna – Creamy Fall Comfort Recipe

Cozy up with this easy Vegetarian Pumpkin Spinach Lasagna! Creamy ricotta, pumpkin puree, and spinach layered with cheese for the perfect fall dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 12
Calories 320 kcal

Ingredients
  

For the Sautéed Spinach

  • 1 tbsp 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 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp 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 tbsp grated Parmesan
  • 1 tbsp 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
  • cup grated Parmesan cheese
  • ½ Fresh basil or parsley, for garnish

Instructions
 

Cook the Spinach

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

Mix the Pumpkin Filling

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

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.

Assemble the Lasagna

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

Bake

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