Description
This hearty Vegetarian Spinach Pumpkin Lasagna combines creamy ricotta and vibrant spinach with a richly spiced pumpkin layer, layered between tender lasagna noodles and topped with a melty blend of mozzarella and parmesan cheeses. Perfectly baked to golden perfection and garnished with fresh herbs, this comforting dish serves 12 and is ideal for a festive family meal or special occasion.
Ingredients
For the noodles:
- 10 lasagna noodles
For the ricotta mixture:
- ½ tablespoon olive oil
- 6 ounces fresh spinach (about 1 bag)
- 1 (15 ounce) container part skim ricotta cheese
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the pumpkin layer:
- 2 (15 ounce) cans pumpkin puree
- ½ cup milk (unsweetened almond milk or any preferred milk)
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
For the layers:
- 3 cups shredded mozzarella cheese (approximately 12 ounces), divided
- 1 cup grated parmesan cheese, divided
To garnish:
- Fresh chopped parsley or small sage leaves
Instructions
- Preheat and prepare pan: Preheat your oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray to prevent sticking.
- Cook noodles: Bring a large pot of water to a boil. Add the lasagna noodles and cook for 5-6 minutes until al dente. Drain and immediately lay the noodles flat on an oiled baking sheet or cutting board to prevent sticking and prepare for assembly. Alternatively, soaking the noodles in very warm water for 20-30 minutes can be done instead of boiling. No-cook noodles may be used but are less favored for texture.
- Sauté spinach: While noodles cook, heat ½ tablespoon olive oil in a medium pan or skillet over medium heat. Add the fresh spinach, season with salt and freshly ground pepper, and cook until wilted down. Transfer spinach to a medium bowl and let cool slightly.
- Prepare ricotta mixture: To the cooled spinach, add the ricotta cheese, egg, garlic powder, ½ teaspoon salt, and pepper to taste. Mix thoroughly until well combined.
- Prepare pumpkin mixture: In a large bowl, combine the pumpkin puree, milk, cinnamon, nutmeg, ginger, allspice, ¾ teaspoon salt, and freshly ground pepper to taste. Stir well until the spices are distributed evenly.
- Assemble lasagna – first layer: Spread 1 heaping cup of the pumpkin mixture on the bottom of the prepared baking dish. Arrange 5 cooked noodles on top, placing 4 vertically and 1 horizontally to cover the layer. Spread half of the spinach-ricotta mixture evenly over the noodles, then sprinkle ¾ cup shredded mozzarella cheese on top.
- Assemble lasagna – second pumpkin layer: Spoon another 1 heaping cup of the pumpkin mixture evenly over the mozzarella. Sprinkle ½ cup grated parmesan cheese over this layer.
- Repeat layers: Add the remaining noodles in the same arrangement on top of the pumpkin layer. Spread the remaining spinach-ricotta mixture over the noodles, followed by ¾ cup shredded mozzarella cheese. Top with the remaining pumpkin mixture and sprinkle with the remaining ½ cup parmesan cheese. Finally, evenly distribute the last 1½ cups shredded mozzarella cheese over the top layer.
- Bake covered: Cover the lasagna dish tightly with foil and bake in the preheated oven for 25 minutes. This ensures even cooking and melty cheese.
- Bake uncovered: Remove the foil and continue baking for an additional 15-20 minutes, or until the cheese on top begins to brown lightly and bubble.
- Garnish and rest: Remove the lasagna from the oven and garnish with additional parmesan cheese and fresh chopped parsley or small sage leaves. Allow the lasagna to cool for 15 minutes before slicing to ensure clean cuts and better texture.
Notes
- For softer noodles without boiling, soak lasagna noodles in very warm water for 20-30 minutes instead of boiling.
- No-cook lasagna noodles may be used but may affect texture and final moisture.
- Milk can be substituted with any preferred variety, including dairy or non-dairy options.
- To make this dish vegan, substitute ricotta with a plant-based ricotta alternative and use vegan cheese substitutes.
- Letting the lasagna cool before serving helps the layers set and makes cutting easier.
- Fresh herbs like sage or parsley add bright, fresh flavor as a garnish but are optional.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
