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)
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.
Notes
- For a vegan option, substitute ricotta and cheese with plant-based alternatives.
- Use fresh pumpkin puree for richer flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 50 mg
