Name: Pumpkin Spinach Lasagna: A Delicious & Healthy Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Italian
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 2 cloves garlic, minced; 1 (15-ounce) can pumpkin puree (not pumpkin pie filling); 1 (14.5-ounce) can crushed tomatoes; 1 cup vegetable broth; 1/2 cup heavy cream (optional, for extra richness); 1 teaspoon dried sage; 1/2 teaspoon dried thyme; 1/4 teaspoon nutmeg; Salt and freshly ground black pepper to taste; 1 (15-ounce) container ricotta cheese; 10 ounces frozen spinach, thawed and squeezed dry; 1/2 cup grated Parmesan cheese; 1 large egg, lightly beaten; 1/4 teaspoon garlic powder; Salt and freshly ground black pepper to taste; 9 lasagna noodles (oven-ready or regular, cooked according to package directions if using regular); 2 cups shredded mozzarella cheese; Fresh basil leaves, for garnish (optional)

Ingredients

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

1 (15-ounce) can pumpkin puree (not pumpkin pie filling)

1 (14.5-ounce) can crushed tomatoes

1 cup vegetable broth

1/2 cup heavy cream (optional, for extra richness)

1 teaspoon dried sage

1/2 teaspoon dried thyme

1/4 teaspoon nutmeg

Salt and freshly ground black pepper to taste

1 (15-ounce) container ricotta cheese

10 ounces frozen spinach, thawed and squeezed dry

1/2 cup grated Parmesan cheese

1 large egg, lightly beaten

1/4 teaspoon garlic powder

Salt and freshly ground black pepper to taste

9 lasagna noodles (oven-ready or regular, cooked according to package directions if using regular)

2 cups shredded mozzarella cheese

Fresh basil leaves, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.

Step 2: Add minced garlic and cook for another minute until fragrant.

Step 3: Pour in pumpkin puree and crushed tomatoes. Stir well to combine.

Step 4: Add vegetable broth, dried sage, dried thyme, and nutmeg. Season with salt and pepper to taste.

Step 5: Bring the sauce to a simmer, then reduce heat to low. Cover and simmer for at least 15 minutes, stirring occasionally.

Step 6: (Optional) Stir in heavy cream during the last 5 minutes of simmering for a richer sauce.

Step 7: Taste and adjust seasonings as needed.

Step 8: Ensure frozen spinach is completely thawed and squeeze out as much excess water as possible.

Step 9: In a medium bowl, combine ricotta cheese, squeezed spinach, grated Parmesan cheese, and beaten egg.

Step 10: Add garlic powder, salt, and pepper to the mixture and mix well until combined. Adjust seasoning to taste.

Step 11: Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

Step 12: Spread a thin layer of pumpkin sauce on the bottom of the dish.

Step 13: Arrange three lasagna noodles over the sauce, overlapping slightly if needed.

Step 14: Spread half of the spinach ricotta filling evenly over the noodles.

Step 15: Sprinkle about one-third of the mozzarella cheese over the ricotta filling.

Step 16: Spoon another layer of pumpkin sauce over the mozzarella cheese.

Step 17: Arrange another layer of three lasagna noodles over the sauce.

Step 18: Spread the remaining spinach ricotta filling over the noodles.

Step 19: Sprinkle another one-third of the mozzarella cheese over the ricotta filling.

Step 20: Spoon the remaining pumpkin sauce over the mozzarella cheese.

Step 21: Arrange the final layer of three lasagna noodles over the sauce.

Step 22: Sprinkle the remaining mozzarella cheese evenly over the top of the lasagna.

Step 23: Cover the baking dish tightly with aluminum foil.

Step 24: Bake in the preheated oven for 30 minutes.

Step 25: Remove the aluminum foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Step 26: Remove the lasagna from the oven and let it rest for at least 15-20 minutes before cutting and serving.

Step 27: Garnish with fresh basil leaves, if desired. Slice and serve warm.

Tips & Variations

For a richer flavor, use heavy cream in the sauce but it can be omitted for a lighter dish.

You can substitute fresh spinach for frozen; just sauté and drain it well before mixing with the ricotta.

Use oven-ready noodles for a quicker assembly; otherwise, cook regular noodles according to package instructions.

Adding a pinch of red pepper flakes to the sauce can give it a gentle kick.

Storage

Store leftover lasagna covered in the refrigerator for up to 3-4 days. Reheat individual portions in the microwave or warm the whole dish covered with foil in a 350°F (175°C) oven until heated through. You can also freeze the unbaked assembled lasagna for up to 2 months; thaw overnight in the fridge before baking.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling is sweetened and spiced, which will affect the flavor of the lasagna. Use plain canned pumpkin puree for the best results.

Do I need to thaw and drain the frozen spinach before using?

Yes, it’s important to thaw the spinach completely and squeeze out excess water to prevent a soggy lasagna and ensure the filling holds together well.