Description
Vegetarian Pumpkin Spinach Lasagna is a comforting and wholesome dish that brings together creamy pumpkin ricotta filling and fresh spinach, layered between tender, no-boil lasagna noodles. This recipe is perfect for any occasion, whether you’re preparing a family dinner or looking for a quick weeknight meal. The rich flavors of pumpkin, spices, and cheese make it appealing to vegetarians and meat lovers alike. With just 15 minutes of prep time, this nutritious dish can be made ahead for meal prep or enjoyed fresh right out of the oven.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves of garlic, minced
- 6 ounces fresh spinach
- Salt and pepper
- 2 (15oz) cans of pumpkin puree – not pumpkin pie filling
- 1/2 cup plain unsweetened milk of choice – I used almond milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces of reduced-fat, part-skim ricotta cheese or any kind of creamy ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoon shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh chopped basil or parsley
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Sauté onions and garlic until soft; add spinach until wilted.
- In a mixing bowl, combine sautéed mixture with pumpkin puree, milk, spices, ricotta cheese, egg, mozzarella cheese, and oregano or basil.
- Spread a layer of filling in a baking dish; add no-boil noodles and repeat layers until ingredients are used.
- Top with remaining cheeses; cover with foil and bake for 30 minutes, removing foil for the last 10 minutes to brown.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 45mg