Sink your fork into the ultimate autumn comfort with this Pumpkin Spinach Lasagna. Creamy pumpkin and luscious ricotta meet perfectly wilted spinach, all tucked between layers of tender noodles and a silky béchamel, then blanketed with melty cheese. This dish puts a warming, unexpected twist on classic lasagna and delivers a beautiful marriage of savory, sweet, and earthy flavors—making it a true seasonal favorite you’ll want to bring to every gathering or cozy weeknight at home.

Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Pumpkin Spinach Lasagna is refreshingly simple, yet each one plays a pivotal role in the luscious textures, vibrant colors, and layered flavors that make this dish such a standout. With just the right blend of everyday pantry staples and a few fresh picks, you’ll create a lasagna that feels both comforting and a little bit special.

Lasagna noodles: These are the sturdy base and backbone, holding all the creamy, savory layers together.
Olive oil: Just a touch helps sauté the onion and spinach to delicious softness without overpowering the flavors.
Onion: Adds a sweet, mellow depth to the spinach layer; dice it fine for even cooking.
Garlic cloves: Three cloves are just enough to bring aromatic warmth that pairs beautifully with pumpkin and greens.
Fresh spinach: Chopped spinach wilts down into tender bites and sneaks in a burst of earthy nutrition.
Pumpkin puree: This is where the magic happens—a velvety base that’s subtly sweet, creamy, and distinctly autumnal.
Ricotta cheese: Creates a rich, creamy filling that balances the pumpkin’s sweetness; opt for whole milk ricotta for extra silkiness.
Mozzarella cheese: Shredded mozzarella delivers those stretchy, melty moments lasagna lovers crave.
Parmesan cheese: Salty and nutty, this finishing touch forms a golden, flavorful crust on top.
Dried sage: Sage brings an unmistakably cozy, woodsy note that makes this dish extra special for the season.
Nutmeg: Just a pinch heightens the pumpkin and cheese with subtle warmth; freshly grated if you can!
Salt: Balances all the flavors and keeps the pumpkin and spinach from tasting flat.
Black pepper: Adds a gentle kick to round out the savory layers.
Béchamel sauce (or white sauce): Two cups of this creamy, classic sauce bind everything together in decadent fashion.

How to Make Pumpkin Spinach Lasagna

Step 1: Prep the Oven and Ingredients

Start by preheating your oven to 375°F (190°C). Cook the lasagna noodles according to package directions until just al dente, drain them, and lay them flat on a clean kitchen towel so they don’t stick together. This bit of prep ensures a smooth assembly process later on and gives you time to chop, dice, and measure out your remaining ingredients.

Step 2: Sauté the Spinach Layer

Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook until it turns wonderfully soft and translucent—this usually takes about 5 minutes and adds a lovely sweetness to your lasagna. Stir in the minced garlic, followed by the chopped spinach. Cook until the spinach is wilted down and just tender, making sure any extra moisture evaporates so your layers stay luscious, not soggy.

Step 3: Make the Pumpkin Ricotta Mixture

In a mixing bowl, blend together the pumpkin puree, ricotta cheese, dried sage, nutmeg, salt, and black pepper. Stir well until everything is creamy and evenly combined. This mixture will bring that rich autumn flavor and creamy texture that puts Pumpkin Spinach Lasagna in a league of its own.

Step 4: Assemble the Layers

Pour a thin layer of béchamel sauce on the bottom of your baking dish to prevent sticking and ensure every bite is velvety. Lay down three noodles, then gently spread with half the pumpkin ricotta mixture. Top with half of your sautéed spinach and a nice sprinkle of mozzarella cheese. Repeat this process for a second luscious layer. Finish by topping the final noodle layer with the rest of the béchamel, mozzarella, and a generous dusting of parmesan for a perfectly golden crust.

Step 5: Bake and Serve

Cover the dish with foil and bake for 30 minutes, allowing all the layers to meld together. Remove the foil and bake for another 10 minutes until the top is bubbling and golden. Let the Pumpkin Spinach Lasagna rest for 10-15 minutes so the layers set before slicing into hearty, cheesy squares. The aroma when this comes out of the oven is truly irresistible!

How to Serve Pumpkin Spinach Lasagna

Garnishes

For a finishing touch, try showering your Pumpkin Spinach Lasagna with more grated parmesan, a scatter of fresh chopped sage, or even some toasted pine nuts for a gentle crunch. A little drizzle of good olive oil on each slice also adds extra richness and visual appeal.

Side Dishes

Pumpkin Spinach Lasagna is so comforting it stands beautifully on its own, but it pairs especially well with a crisp green salad tossed in a lemony vinaigrette. I also love serving it with roasted root vegetables or some crusty, garlicky bread to soak up any extra sauce—delicious for savoring every bite.

Creative Ways to Present

For a festive vibe, portion the Pumpkin Spinach Lasagna into individual ramekins for personal servings. Hosting friends? Let each guest build their own mini lasagna with custom toppings. Or, for a rustic family-style meal, serve it straight from the baking dish with big, heaping spoonfuls at the table—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

Leftover Pumpkin Spinach Lasagna keeps wonderfully in the fridge. Just cover the baking dish tightly or transfer slices to a container, and store for up to four days. The flavors deepen overnight, so the next day’s lunch will be even tastier!

Freezing

To freeze, let the lasagna cool completely, then wrap it well in foil and plastic wrap, or use air-tight containers. Freeze for up to three months. Thaw overnight in the fridge before reheating so the texture and flavors remain at their best.

Reheating

Warm leftover Pumpkin Spinach Lasagna in a 350°F (175°C) oven, covered, for 20-25 minutes or until hot throughout. You can also microwave slices for a speedy lunch, but oven reheating helps the cheese stay perfectly gooey and the edges nicely crisp.

FAQs

Can I use fresh pumpkin instead of canned puree?

Absolutely! Roasting and pureeing your own pumpkin brings a deep, rich flavor to the filling. Just be sure to drain extra moisture so the lasagna doesn’t get watery. It’s a wonderful way to make the dish feel even more homemade.

Is there a vegan option for this recipe?

Yes—simply swap the ricotta and both cheeses for your favorite plant-based alternatives, and make the béchamel with a non-dairy milk. The result is still ultra-creamy, satisfying, and every bit as comforting.

Can I prepare Pumpkin Spinach Lasagna ahead of time?

Definitely! Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When you’re ready, bake as directed, adding a few extra minutes in the oven if needed to ensure it’s heated through.

What size baking dish works best?

A standard 9×13-inch (23×33 cm) baking dish is perfect for this recipe. It holds all the layers beautifully and allows for even cooking and easy serving.

Can I add other vegetables to the lasagna?

Of course! Sautéed mushrooms, roasted butternut squash, or thin zucchini slices make delicious additions. Just keep in mind the extra water content and try to cook off any excess moisture before layering.

Final Thoughts

I hope you dive right in and let Pumpkin Spinach Lasagna become a star at your table this season! There’s just something magical about those creamy, savory layers tucked between tender noodles that warms you from the inside out. Give it a try—you might just discover your new favorite fall classic!

Pumpkin Spinach Lasagna Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 1 hour
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the flavors of fall with this delicious Pumpkin Spinach Lasagna. Layers of creamy pumpkin, nutritious spinach, and cheesy goodness make this vegetarian lasagna a comforting and satisfying meal for any occasion.

Ingredients

Scale

LAsagna:

9 lasagna noodles, cooked and drained

Sauce:

1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
4 cups fresh spinach, chopped
1 can (15 oz) pumpkin puree
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried sage
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups béchamel sauce (or white sauce)

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Instructions

Preheat oven: Preheat oven to 375°F (190°C).
Sauté vegetables: In a skillet, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and spinach, cook until spinach wilts.
Mix pumpkin mixture: In a bowl, mix pumpkin puree, ricotta, dried sage, nutmeg, salt, and pepper.
Layer lasagna: Spread a thin layer of béchamel sauce on the bottom of a baking dish. Layer 3 noodles, half the pumpkin mixture, half the spinach mixture, and a sprinkle of mozzarella. Repeat layers, finishing with noodles, béchamel sauce, mozzarella, and Parmesan on top.
Bake: Cover with foil and bake for 30 minutes. Remove foil and bake another 10 minutes until golden and bubbly. Let cool before serving.