Pumpkin Spinach Lasagna is a cozy, colorful, and utterly satisfying take on the classic comfort food, blending creamy pumpkin, earthy spinach, three kinds of cheese, and tender noodles in every layer. This vegetarian marvel is pure autumn on a plate, the kind of dish that has friends asking for seconds and family hovering near the oven, lured by the irresistible aroma. If you’re craving a delicious twist on traditional lasagna, you’ll love how this recipe brings together the sweetness of pumpkin with savory cheeses and fragrant herbs, all baked to golden perfection.

Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

You might be surprised at how accessible—yet essential—these ingredients are in building authentic flavor and texture. Each one adds its own magic, whether it’s creamy richness, earthy tones, or those elastic, gooey cheese pulls we all crave from a homemade lasagna.

Lasagna noodles: The sturdy base that holds all those glorious layers and soaks up the flavors; you’ll need 9, cooked to al dente.
Olive oil: Adds richness and helps sauté the garlic and spinach beautifully.
Fresh spinach: Three cups, chopped; the vibrant color and earthy flavor balance out the sweetness of the pumpkin.
Garlic: Just two cloves, but don’t skip them—they infuse the spinach with aromatic depth!
Ricotta cheese: Two cups for creaminess and a mellow, lightly tangy flavor in the filling.
Parmesan cheese: One cup, divided; nutty and salty, it sharpens each layer and lends a golden finish.
Egg: A single egg binds the ricotta-spinach mixture for that perfect, sliceable filling.
Pumpkin puree: Two generous cups; use pure (not pumpkin pie filling) for bold, savory-sweet flavor.
Nutmeg: A half teaspoon brings cozy, aromatic spice that’s classic with pumpkin.
Salt and black pepper: For seasoning every layer, enhancing both sweetness and savoriness.
Mozzarella cheese: Two cups shredded for blanket-worthy bubbling and indulgent cheese pulls.
Milk: Half a cup to thin the pumpkin mixture, making it silky and spreadable.

How to Make Pumpkin Spinach Lasagna

Step 1: Prep and Cook the Noodles

Start by preheating your oven to 375°F (190°C). Cook your lasagna noodles according to the package instructions, aiming for just-tender. Once drained, lay them on a towel or drizzle lightly with olive oil to keep them from sticking—no one likes fighting with sticky noodles when it’s time to layer!

Step 2: Sauté the Spinach and Garlic

In a large skillet, heat olive oil over medium. Add minced garlic and sauté for about 30 seconds, just until it smells wonderful. Toss in the chopped spinach, sprinkle with a pinch of salt and pepper, and cook until wilted—just a few minutes. Set aside to cool; this step infuses warmth and flavor into the filling.

Step 3: Mix Up the Ricotta Spinach Layer

Grab a bowl and combine the ricotta cheese, half of the grated Parmesan, the egg, and the cooled spinach-garlic mixture. Stir well until it’s all evenly blended and creamy. Give it a little taste for seasoning. This mixture forms dreamy, savory layers amidst the noodles.

Step 4: Make the Pumpkin Sauce

In a separate bowl, whisk together pumpkin puree, milk, ground nutmeg, remaining salt, and black pepper until smooth and pourable. This sauce is what makes Pumpkin Spinach Lasagna extra-special—creamy, lightly sweet, and full of flavor.

Step 5: Layer Everything Up

Spread a scant layer of the pumpkin sauce on the bottom of a 9×13-inch baking dish. Place three noodles lengthwise over it. Add a third of the ricotta-spinach mixture, followed by a third of the pumpkin sauce, and then a third of the shredded mozzarella. Repeat these layers twice more, finishing with mozzarella and the remaining Parmesan cheese for an irresistibly lavish top.

Step 6: Bake and Rest

Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes until bubbly and golden on top. You’ll want to let the lasagna rest for about ten minutes before slicing—this helps the layers set and makes serving a total breeze.

How to Serve Pumpkin Spinach Lasagna

Garnishes

Sprinkle with extra fresh Parmesan, a few ribbons of basil, or even a pinch of fried sage for color and a fragrant finish. If you want it to look restaurant-worthy, add a few toasted pumpkin seeds on top for crunch and autumn flair.

Side Dishes

Pumpkin Spinach Lasagna is filling, but it pairs beautifully with a crisp, tangy salad—think arugula, apple, and toasted pecans. For a real feast, serve alongside garlic bread or roasted vegetables to round out the meal with fresh bites and hearty flavors.

Creative Ways to Present

Slice the lasagna into neat squares and stack them artfully on individual plates. For special occasions, bake in small ramekins for adorable, personal-size portions. Or, let it cool, cut into cubes, and skewer with basil leaves for a fun appetizer twist!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let your Pumpkin Spinach Lasagna cool completely, then cover it tightly and refrigerate for up to 4 days. The flavors develop even more after a night in the fridge, and the layers stay beautifully intact.

Freezing

This lasagna freezes like a dream! Simply wrap portions (or the whole pan) well in plastic and foil before baking or after cooling. Place in the freezer for up to two months. Don’t forget to label and date—it’s a perfect grab-and-bake solution for busy evenings.

Reheating

To reheat, place leftovers in a covered ovenproof dish at 350°F until heated through, about 20–25 minutes. For single portions, a quick zap in the microwave works, but oven reheating preserves those lovely textures and flavors.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw and squeeze out as much moisture as possible before using. Frozen spinach is a great swap and still adds all that delicious earthiness to Pumpkin Spinach Lasagna.

What kind of pumpkin puree should I use?

Look for plain, unsweetened canned pumpkin—not pumpkin pie filling, which contains spices and sugar. Pure pumpkin lets you control the flavor, making the dish savory and perfectly balanced.

Can I make this gluten-free?

Yes! Substitute your favorite gluten-free lasagna noodles and check that all your cheeses are labeled gluten-free. Otherwise, the recipe is naturally gluten-free.

Is it possible to prepare Pumpkin Spinach Lasagna ahead for a party?

Definitely. Assemble the lasagna (without baking), cover, and keep it in the refrigerator up to a day ahead. When you’re ready to serve, bake as directed—just add 5–10 minutes to the baking time if it goes into the oven cold.

How do I keep my lasagna from being watery?

Be sure to drain the spinach really well and don’t overdo the milk in the pumpkin layer. Using the right amount of cheese and letting the lasagna rest after baking also helps set the layers and prevents extra moisture.

Final Thoughts

There’s something magical about sharing Pumpkin Spinach Lasagna—it’s a dish that feels both homey and special, with every bite delivering a cozy embrace of seasonal flavors and creamy textures. Whether you’re making it for a quiet night in or a festive gathering, I hope you’ll find it as delightful as I do. Give it a try, and let it become a new favorite at your table!

Pumpkin Spinach Lasagna Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the comforting flavors of fall with this delicious Pumpkin Spinach Lasagna. Layers of lasagna noodles, creamy ricotta-spinach mixture, flavorful pumpkin puree, and gooey mozzarella cheese come together to create a hearty and satisfying vegetarian dish that’s perfect for a cozy family dinner.

Ingredients

Scale

Lasagna Noodles:

9 lasagna noodles

Ricotta-Spinach Mixture:

1 tablespoon olive oil
3 cups fresh spinach, chopped
2 cloves garlic, minced
2 cups ricotta cheese
1 cup grated Parmesan cheese, divided
1 large egg

Pumpkin Layer:

2 cups canned pumpkin puree
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup milk

Cheese:

2 cups shredded mozzarella cheese

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Cook noodles: Cook lasagna noodles according to package instructions, then drain and set aside.
Prepare spinach: In a skillet, cook garlic and spinach until wilted. Remove from heat.
Mix ricotta filling: Combine ricotta, Parmesan, egg, cooked spinach mixture, salt, and pepper.
Prepare pumpkin layer: Mix pumpkin puree, nutmeg, salt, pepper, and milk until smooth.
Layer ingredients: Spread pumpkin mixture in baking dish, layer with noodles, ricotta-spinach mixture, pumpkin mixture, and mozzarella. Repeat layers twice.
Bake: Cover with foil and bake for 25 minutes, then uncover and bake an additional 15–20 minutes until golden.
Rest and serve: Let the lasagna rest for 10 minutes before slicing and serving.