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
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.
Notes
- Enhance flavor with sage or thyme between layers.
- No-boil noodles can be used, just add more milk to keep it moist.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 4g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
