Description

This Pumpkin Spinach Lasagna combines the creamy sweetness of pumpkin puree with fresh spinach and a blend of ricotta, mozzarella, and parmesan cheeses. It’s a comforting, flavorful vegetarian dish perfect for cozy dinners. Layers of tender no-boil lasagna noodles alternate with rich pumpkin and cheese mixtures, all baked to golden perfection.

Ingredients

Lasagna Base

9 lasagna noodles (no-boil preferred)

Vegetables & Aromatics

1 cup pumpkin puree
4 cups fresh spinach
2 cloves garlic (minced)

Cheeses & Seasonings

15 oz whole milk ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
½ tsp nutmeg
2 tbsp olive oil
Salt & pepper to taste

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil to prevent sticking and help with easy cleanup.
Sauté Garlic and Spinach: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the minced garlic and sauté until it becomes fragrant, about 1 minute. Then, stir in the fresh spinach and cook until wilted. Season the mixture with salt and pepper to taste.
Prepare Ricotta Mixture: In a bowl, combine the ricotta cheese with nutmeg, salt, pepper, and half of the grated parmesan cheese. Mix thoroughly until the mixture is creamy and well-blended.
Layer the Lasagna: Begin layering in the greased baking dish by spreading a layer of pumpkin puree, then place lasagna noodles over it. Next, add the sautéed spinach mixture followed by dollops of the ricotta mixture. Add more pumpkin puree on top. Repeat these layers until all the ingredients are used, finishing with a final layer of noodles topped with shredded mozzarella cheese and the remaining parmesan cheese.
Bake the Lasagna: Cover the assembled lasagna with foil and bake for 30 minutes. In the last 10-15 minutes, remove the foil to allow the top to turn golden brown and bubbly. After baking, remove from the oven and let it cool slightly before serving.

Notes

No-boil lasagna noodles help reduce prep time and make layering easier.
You can substitute fresh spinach with frozen spinach, but be sure to thaw and drain excess water before use.
Adjust nutmeg quantity to taste; it adds a warm depth to the pumpkin and cheese filling.
Let the lasagna rest for about 10 minutes after baking to set layers for easier serving.
For a vegan version, replace ricotta and mozzarella with plant-based cheese substitutes and omit parmesan or use a vegan parmesan alternative.