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Spinach Pumpkin Lasagna

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A cozy vegetarian lasagna layered with creamy pumpkin, tender spinach, ricotta, mozzarella, Parmesan, garlic, and fragrant herbs. This hearty baked pasta is perfect for fall dinners, entertaining, or make-ahead meals.

Ingredients

  • Lasagna noodles
  • Pumpkin puree
  • Fresh spinach
  • Ricotta cheese
  • Shredded mozzarella cheese
  • Grated Parmesan cheese
  • Garlic
  • Olive oil
  • Egg
  • Fresh or dried herbs, such as sage, thyme, rosemary, or Italian seasoning
  • Salt
  • Black pepper

Instructions

  1. Preheat the oven and prepare the lasagna noodles according to the package directions. Drain and set aside.
  2. Heat the olive oil in a skillet over medium heat. Add the garlic and cook briefly until fragrant. Add the spinach and sauté until wilted. Season lightly with salt and black pepper, then remove from the heat.
  3. Place the pumpkin puree in a bowl and stir in the herbs and desired seasonings until smooth and evenly seasoned.
  4. In a separate bowl, combine the ricotta cheese, egg, and a portion of the grated Parmesan. Stir until thoroughly incorporated.
  5. Spread some of the seasoned pumpkin mixture over the bottom of a baking dish. Add a layer of lasagna noodles, followed by some of the ricotta mixture, sautéed spinach, and shredded mozzarella.
  6. Continue layering the pumpkin mixture, noodles, ricotta mixture, spinach, and mozzarella until the ingredients have been used.
  7. Finish with the remaining pumpkin mixture and top generously with mozzarella and Parmesan cheese.
  8. Bake until the lasagna is heated through and the cheese is melted and bubbling, about 45 minutes.
  9. Remove from the oven and allow the lasagna to rest before slicing and serving.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
  • Frozen spinach can replace fresh spinach. Thaw it completely and squeeze out as much excess moisture as possible before using.
  • Sage, thyme, rosemary, parsley, basil, Italian seasoning, or a small amount of nutmeg pair well with pumpkin.
  • Sautéed mushrooms, onions, kale, roasted butternut squash, or zucchini can be added between the layers. Cook and drain moisture-rich vegetables first.
  • Fontina or provolone can replace some of the mozzarella for a different flavor.
  • For added texture, garnish individual servings with toasted walnuts or pine nuts.
  • Allow the lasagna to rest after baking for cleaner slices.
  • Store leftovers covered in the refrigerator for 3 to 4 days. Reheat individual portions in the microwave or larger portions covered in the oven.
  • For longer storage, freeze cooled portions securely and thaw overnight in the refrigerator before reheating.
  • The lasagna can be assembled ahead, covered, and refrigerated before baking. A chilled lasagna may require additional baking time.

Nutrition

Find it online: https://yumfamilyrecipes.com/spinach-pumpkin-lasagna/