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Vegetarian Spinach Pumpkin Lasagna

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A cozy vegetarian lasagna layered with silky spiced pumpkin, tender spinach and ricotta, mozzarella, and Parmesan. This hearty baked pasta is perfect for fall dinners, holidays, meal prep, and entertaining.

Ingredients

  • 10 lasagna noodles
  • 1/2 tablespoon olive oil
  • 6 ounces fresh spinach
  • 15 ounces part-skim ricotta cheese
  • 1 large egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 (15-ounce) cans pumpkin puree
  • 1/2 cup milk or unsweetened almond milk
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon salt
  • Freshly ground black pepper, to taste
  • 3 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • Fresh chopped parsley or small sage leaves, for garnish
  • Additional Parmesan cheese, if desired

Instructions

  1. Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with nonstick cooking spray.
  2. Bring a large pot of water to a boil. Add the lasagna noodles and cook for about 5 to 6 minutes, keeping them slightly firm. Drain and arrange in a single layer on a lightly oiled baking sheet or cutting board to prevent sticking.
  3. Warm the olive oil in a skillet over medium heat. Add the spinach, season lightly with salt and pepper, and cook until completely wilted. Transfer to a mixing bowl and cool briefly.
  4. Add the ricotta, egg, garlic powder, 1/2 teaspoon salt, and black pepper to the spinach. Stir until evenly combined.
  5. In a separate large bowl, combine the pumpkin puree, milk, cinnamon, nutmeg, ginger, allspice, 3/4 teaspoon salt, and black pepper. Mix until smooth and creamy.
  6. Spread a generous cup of the pumpkin mixture across the bottom of the prepared baking dish. Arrange five lasagna noodles over the pumpkin.
  7. Spread half of the spinach-ricotta mixture evenly over the noodles and sprinkle with approximately 3/4 cup mozzarella.
  8. Spoon another generous cup of pumpkin mixture over the mozzarella, then sprinkle approximately 1/2 cup Parmesan over the pumpkin.
  9. Repeat the layers with the remaining five noodles, remaining spinach-ricotta mixture, another 3/4 cup mozzarella, remaining pumpkin mixture, and remaining Parmesan. Finish with the remaining 1 1/2 cups mozzarella.
  10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the cheese is melted and beginning to turn golden.
  11. Remove from the oven and garnish with fresh parsley or sage and additional Parmesan, if desired. Rest for about 15 minutes before slicing and serving.

Notes

  • For a gluten-free version, use gluten-free lasagna noodles and prepare them according to the package directions.
  • Additional vegetables such as mushrooms, bell peppers, onions, zucchini, kale, or roasted butternut squash can be added. Cook high-moisture vegetables before layering.
  • For a more savory flavor, reduce the warming spices and add fresh sage, thyme, Italian seasoning, or red pepper flakes.
  • Part of the pumpkin can be replaced with pureed roasted butternut squash.
  • For extra-cheesy lasagna, add more mozzarella between the layers or pieces of fresh mozzarella on top.
  • Assemble and refrigerate the lasagna for up to one day before baking.
  • Store cooked leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat individual portions in the microwave until thoroughly warmed, or cover several portions with foil and reheat at 350°F.
  • The lasagna can be frozen before or after baking for up to 3 months. Thaw an unbaked frozen lasagna in the refrigerator before baking.
  • Allow the baked lasagna to rest for about 15 minutes before slicing so the layers can set.

Nutrition

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