Description
This Pumpkin Spinach Lasagna is a delicious and healthy twist on classic lasagna, combining creamy pumpkin sauce with nutritious spinach and ricotta layers. Perfect for autumn or anytime you want a comforting, vegetable-packed meal.
Ingredients
Scale
Sauce
- 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
Spinach Ricotta Filling
- 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
Assembly
- 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
- Prepare the sauce: Heat olive oil in a large saucepan or Dutch oven over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
- Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
- Combine main sauce ingredients: Pour in the pumpkin puree and crushed tomatoes, stirring well to combine.
- Add broth and spices: Add vegetable broth, dried sage, dried thyme, and nutmeg. Season with salt and pepper to taste.
- Simmer the sauce: Bring the sauce to a simmer, reduce heat to low, and cover. Let it simmer for at least 15 minutes, stirring occasionally to develop flavors.
- Add cream (optional): Stir in heavy cream during the last 5 minutes of simmering for a richer sauce.
- Adjust seasoning: Taste the sauce and adjust the salt and pepper as needed.
- Prepare spinach: Ensure frozen spinach is completely thawed and squeeze out as much excess water as possible.
- Make ricotta filling: In a medium bowl, combine ricotta cheese, drained spinach, grated Parmesan, and beaten egg.
- Season the filling: Add garlic powder, salt, and pepper. Mix well until fully combined and taste to adjust seasoning if necessary.
- Preheat oven and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Layer the lasagna – first layer: Spread a thin layer of pumpkin sauce on the bottom of the dish, then arrange 3 lasagna noodles over it, slightly overlapping if needed.
- Add filling and cheese: Spread half of the spinach ricotta mixture evenly over the noodles, then sprinkle about one-third of the mozzarella cheese.
- Add sauce and repeat layers: Spoon another layer of pumpkin sauce over the mozzarella, then arrange 3 more noodles, followed by the remaining spinach filling, another third of the mozzarella, and remaining pumpkin sauce.
- Final noodle and cheese layer: Arrange the last 3 noodles on top, sprinkle the remaining mozzarella evenly over the top layer.
- Cover and bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- Finish baking uncovered: Remove the foil and bake another 15-20 minutes, until the cheese is melted, bubbly, and lightly golden brown.
- Rest and serve: Remove from the oven and let the lasagna rest for 15-20 minutes before slicing.
- Garnish and enjoy: Garnish with fresh basil leaves if desired, slice, and serve warm.
Notes
- If using regular lasagna noodles, be sure to cook them according to package instructions before assembling.
- The heavy cream in the sauce is optional but adds a richer, creamier texture.
- For extra flavor, allow the sauce to simmer longer than 15 minutes if time permits.
- Thoroughly squeezing out excess water from spinach prevents a watery lasagna.
- Letting the lasagna rest before serving helps it set and makes slicing easier.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: pumpkin lasagna, spinach lasagna, vegetarian lasagna, healthy lasagna, autumn recipes
