Description
A creamy and delicious Pumpkin Spinach Lasagna that combines the rich flavors of pumpkin and spinach with layers of cheese and noodles.
Ingredients
Scale
- 2 cups pumpkin puree (canned or homemade)
- 1 cup ricotta cheese (or cottage cheese)
- 1/2 cup heavy cream (or milk for lighter option)
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 5 oz (about 5 cups) fresh spinach (or 1 package frozen spinach, thawed and drained)
- Salt and pepper, to taste
- 9 lasagna noodles (regular or oven-ready)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté 30 seconds until fragrant.
- Add spinach and cook until wilted (2–3 minutes). Season lightly with salt and pepper, remove from heat, and set aside.
- In a medium bowl, mix together pumpkin puree, ricotta cheese, cream, nutmeg, garlic powder, salt, and pepper until smooth. Taste and adjust seasoning if needed.
- Boil noodles according to package directions until al dente. Drain and set aside (skip if using oven-ready noodles).
- Preheat oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of pumpkin sauce.
- Add 3 noodles, then layer half of the spinach and a third of the cheeses.
- Add more pumpkin sauce, then repeat layers (noodles → spinach → cheese → sauce).
- Finish with the remaining noodles, pumpkin sauce, and a generous topping of mozzarella and Parmesan.
- Cover loosely with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 minutes until bubbly and golden on top.
- Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh parsley and serve warm.
Notes
- For added protein, consider adding cooked Italian sausage, chicken, or turkey between layers.
- For extra creaminess, add a few tablespoons of cream cheese to the pumpkin sauce.
- For a vegan version, use plant-based ricotta, non-dairy milk, and vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: Pumpkin Spinach Lasagna, creamy lasagna, vegetarian lasagna, pumpkin recipes