Description

This Pumpkin Spinach Lasagna is a comforting, autumn-inspired vegetarian dish that layers creamy pumpkin puree, sautéed spinach, ricotta cheese, and gooey mozzarella between tender lasagna noodles. Enhanced with fragrant garlic and warm nutmeg, it offers a unique twist on traditional lasagna, perfect for cozy dinners or holiday meals.

Ingredients

Lasagna Ingredients

9 lasagna noodles (no-boil preferred)
1 cup pumpkin puree
4 cups fresh spinach
15 oz whole milk ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
2 cloves garlic (minced)
½ tsp nutmeg
2 tbsp olive oil
Salt & pepper to taste

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Instructions

Preheat Oven and Prepare Dish: Preheat oven to 375°F (190°C) and lightly grease a baking dish with olive oil to prevent sticking.
Sauté Spinach and Garlic: In a skillet over medium heat, heat 1 tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh spinach and cook until wilted. Season with salt and pepper, then remove from heat.
Prepare Ricotta Mixture: In a bowl, combine ricotta cheese with nutmeg, salt, pepper, and half of the grated parmesan cheese. Mix until creamy and well blended.
Assemble Lasagna: Begin layering in the baking dish starting with a thin layer of pumpkin puree. Place a layer of lasagna noodles on top, followed by the sautéed spinach mixture, and then the ricotta mixture. Add another layer of pumpkin puree. Continue layering in this pattern until all ingredients are used, finishing with a top layer of noodles.
Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the top layer of noodles, then sprinkle the remaining parmesan cheese to finish the topping.
Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil during the last 10-15 minutes of baking to allow the cheese on top to become golden brown and bubbly.
Rest and Serve: Once baked, let the lasagna rest for about 10 minutes before slicing and serving to allow it to set for easier serving.

Notes

No-boil lasagna noodles are preferred but regular noodles can be used if pre-cooked according to package instructions.
Fresh spinach can be substituted with frozen spinach; just be sure to thaw and well-drain excess moisture before use.
Adjust seasoning with salt and pepper to taste, especially because cheeses can vary in saltiness.
Nutmeg adds a warm, subtle flavor complementing pumpkin; do not omit for authentic taste.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.