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Vegetarian Pumpkin Spinach Lasagna Easy Fall Lasagna Recipe

Vegetarian Pumpkin Spinach Lasagna

Elina nivas
This comforting autumn-inspired lasagna features a creamy pumpkin and ricotta filling layered with sautéed spinach, savory marinara, and melty mozzarella. It is a hearty, vegetarian-friendly meal that strikes the perfect balance between earthy, sweet pumpkin notes and the classic richness of Italian comfort food. Ideal for busy weeknights or cozy family gatherings, this dish is simplified with oven-ready noodles for a stress-free cooking experience without compromising on restaurant-quality flavor.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine Italian Fusion
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 15 oz Pumpkin puree
  • 15 oz Ricotta cheese
  • 1/2 cup Parmesan cheese, grated
  • 1/4 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tbsp Olive oil
  • 1 medium Onion, diced
  • 2 cloves Garlic, minced
  • 10 oz Frozen spinach, thawed and squeezed dry
  • 24 oz Marinara sauce
  • 9 sheets Oven-ready lasagna noodles
  • 2 cups Mozzarella cheese, shredded

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a medium bowl, whisk together pumpkin puree, ricotta, Parmesan, nutmeg, salt, and pepper until smooth.
  • Heat olive oil in a skillet over medium heat, add onion, and sauté until translucent.
  • Add garlic to the skillet and cook for one minute, then stir in the dried spinach and cook for 2-3 minutes to remove excess moisture.
  • Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  • Place 3 lasagna noodles on the base, top with half the pumpkin-ricotta mixture, half the spinach mixture, and a portion of the marinara.
  • Repeat layers, adding mozzarella cheese between layers if desired.
  • Finish with a final layer of noodles, the remaining sauce, and the remaining mozzarella.
  • Cover with foil and bake for 30 minutes, then remove foil and bake for an additional 15 minutes until bubbly and golden.

Notes

Ensure the spinach is squeezed very dry to prevent the lasagna from becoming watery. You can assemble this dish ahead of time and store it covered in the refrigerator for up to 24 hours before baking. Leftovers store well in an airtight container for up to 3 days.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 16gFat: 12gSaturated Fat: 6gCholesterol: 35mgSodium: 650mgFiber: 4gSugar: 6g
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