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Vegetarian Pumpkin Spinach Lasagna

Vegetarian Pumpkin Spinach Lasagna
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Vegetarian Pumpkin Spinach Lasagna is a delightful, hearty dish perfect for any occasion. With layers of creamy ricotta cheese, nutrient-rich pumpkin puree, and fresh spinach nestled between tender no-boil lasagna noodles, this recipe brings together comforting flavors in a wholesome package. Ideal for family dinners or casual gatherings, it’s easy to prepare and can be made ahead of time. The rich taste and vibrant colors make this dish not only satisfying but also visually appealing. Serve it with a fresh salad or warm garlic bread for an even more enjoyable meal!

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 (almond milk recommended)
  • 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 tablespoons shredded parmesan cheese
  • 1 tablespoon dried oregano or dried basil
  • Kosher salt and black pepper
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh chopped basil or parsley for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, add olive oil and sauté chopped onion until translucent. Stir in minced garlic and spinach; cook until wilted. Season with salt and pepper.
  3. In a mixing bowl, combine pumpkin puree, almond milk, cinnamon, nutmeg, and kosher salt; mix until smooth.
  4. In another bowl, blend ricotta cheese with egg, mozzarella cheese, parmesan cheese, oregano or basil, salt, and pepper.
  5. In a baking dish, layer pumpkin mixture on the bottom followed by four no-boil noodles. Add half of the cheese mixture and half of the sautéed vegetables; repeat layers ending with pumpkin mixture on top. Sprinkle remaining mozzarella and parmesan cheeses.
  6. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 10 minutes until bubbly.
  7. Let cool slightly before slicing; garnish with fresh basil or parsley.

Nutrition

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