Healthy Vegetable Lasagne

I first made this vegetable lasagne on a rainy weeknight when I wanted comfort food that didn’t feel heavy or wasteful. It’s a layered bake that swaps in pumpkin and lentils for bulk and richness, uses spinach for bright greens, and leans on ricotta and two cheeses for the familiar, melty lasagne experience. It’s cozy, slightly sweet from the pumpkin, and hearty enough for leftovers.

Why you’ll love this dish

This lasagne hits a sweet spot: it’s vegetarian, protein-rich (thanks to lentils), and surprisingly economical. The pumpkin puree keeps the ricotta mixture silky and moist without adding cream, so the result is creamy but lighter than a béchamel-heavy lasagne. It’s perfect for weeknights, potlucks, or a make-ahead Sunday dinner when you want a meal that reheats beautifully.

“Warm, comforting, and full of texture — the pumpkin lends a subtle sweetness that makes this lasagne surprisingly addictive.” — a quick review from my family test kitchen

The cooking process explained

Overview: You’ll sauté aromatics and wilt the spinach, then build a ricotta-based filling blended with cooked lentils and pumpkin. After layering sheets, the vegetable sauté, and the ricotta-lentil mix, top with mozzarella and parmesan and bake until bubbling and golden. Expect about 45–60 minutes total active/cook time (including sautéeing and baking) and allow a short rest so the lasagne sets and slices cleanly.

What you’ll do, stepwise:

• Soften onion and garlic in olive oil.
• Wilt and lightly reduce spinach.
• Mix ricotta, cooked lentils, and pumpkin into a seasoned filling.
• Assemble in layers with lasagne sheets and cheeses.
• Bake until golden and bubbling; rest briefly before serving.

What you’ll need

• Lasagne sheets (oven-ready or pre-cooked per package instructions). Note: if using regular dried sheets, pre-cook briefly or use more sauce to hydrate.
• 10–12 oz (300–350 g) fresh spinach (or 10 oz frozen, thawed and squeezed dry)
• 1 ½–2 cups ricotta cheese
• 1–1 ½ cups cooked lentils (green or brown; canned rinsed and drained works)
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1–2 cups shredded mozzarella cheese
• ¼–½ cup grated parmesan cheese
• 2 tbsp olive oil
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1–2 tsp Italian herbs (oregano + basil blend)
• Salt and freshly ground black pepper, to taste

Substitutions and notes:

• Lentils: canned for speed, or cook dry lentils until just tender. Red lentils will get mushy; stick to brown/green for texture.
• Pumpkin: substitute butternut squash puree or roasted mashed sweet potato.
• Cheese: for lower-fat swap part of the ricotta for low-fat ricotta; use Pecorino if you prefer a sharper finish.
• To make gluten-free, use gluten-free lasagne sheets.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the diced onion and cook until soft, about 5–7 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant.
4. Add the spinach in batches. Cook, stirring, until just wilted and most moisture has evaporated. Season lightly with salt and pepper. Remove from heat.
5. In a medium bowl, combine ricotta, cooked lentils, and pumpkin puree. Stir in Italian herbs, salt, and pepper. Taste and adjust seasoning.
6. Lightly oil a baking dish. Spread a thin layer of the ricotta-lentil mixture on the bottom to prevent sticking.
7. Arrange the first layer of lasagne sheets. Spread half the spinach mixture over the sheets, then dollop and spread a third of the ricotta-lentil mix. Repeat layers (sheets → spinach → ricotta mix) to use up your filling.
8. Finish with a final layer of lasagne sheets. Top with shredded mozzarella and grated parmesan.
9. Bake in the preheated oven for 30–40 minutes, until the top is golden and the center is bubbling. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
10. Let the lasagne rest for 10–15 minutes before cutting. This helps it hold its shape when served.

Best ways to enjoy it

Serve slices with a crisp green salad dressed in lemon vinaigrette to cut the richness. Garlic bread or a simple bruschetta pairs well for a crowd. For wine, a medium-bodied red like Merlot or a bright Sangiovese complements the pumpkin and tangy cheeses. Garnish just before serving with extra grated parmesan, a drizzle of good olive oil, or a few torn basil leaves for freshness.

Storage and reheating tips

• Refrigerate: Cool within 2 hours and store in an airtight container or covered pan. Keeps 3–4 days.
• Reheat: For single portions, microwave until heated through (1–3 minutes depending on microwave). For a whole pan, reheat at 350°F (175°C) for 20–25 minutes covered, then uncover for 5 minutes to refresh the top.
• Freeze: Wrap individual slices tightly or freeze the whole assembled (unbaked or baked) lasagne in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating. If baking from frozen, add 15–25 minutes to the baking time and cover with foil for the first portion of baking.

Food safety note: Always reheat leftovers to at least 165°F (74°C) and discard any cooked lasagne left at room temperature for more than 2 hours.

Pro chef tips

• Squeeze excess water from cooked or thawed spinach using a clean kitchen towel or fine sieve. Extra moisture dilutes flavor and makes the lasagne soggy.
• Season each layer lightly. Ricotta can be bland on its own, so taste and add salt, pepper, and a squeeze of lemon if the pumpkin makes it sweet.
• Use a mix of grated cheeses: part mozzarella for melt and part parmesan for a nutty finish.
• If your lasagne sheets are the non-oven-ready type, either pre-boil briefly or overlap sheets slightly to allow them to hydrate while baking.
• Let it rest: patience yields cleaner slices and better presentation.

Creative twists

• Add roasted vegetables: layer thin slices of zucchini, eggplant, or bell pepper for extra texture.
• Make it vegan: swap ricotta for a cashew or tofu-based ricotta and use dairy-free mozzarella and parmesan alternatives.
• Add spice: stir in a pinch of smoked paprika or red pepper flakes to the ricotta-lentil mix for warmth.
• Swap the pumpkin: use tomato sauce and fresh basil for a classic vegetarian lasagne profile while keeping the lentil boost.

Your questions answered

Q: Can I use canned lentils or do I need to cook them from scratch?
A: Canned lentils are fine and save time—just rinse and drain. If cooking from dry, simmer until tender but not mushy (about 20–25 minutes for brown/green lentils).

Q: Do I need to pre-cook lasagne sheets?
A: Follow the package. Oven-ready (no-boil) sheets are simplest. If you have regular dried sheets, either boil them briefly or ensure your filling has enough moisture to hydrate them while baking.

Q: How long does this take from start to finish?
A: Plan for about 15–20 minutes prep (if lentils are already cooked), 30–40 minutes bake time, plus 10–15 minutes resting — roughly 55–75 minutes total.

Q: Can I assemble it the day before?
A: Yes. Assemble, cover, and refrigerate. Bake when ready; you may need an extra 5–10 minutes in the oven if cold from the fridge.

Q: Is this recipe freezer-friendly?
A: Yes. Freeze baked or unbaked portions for up to 3 months. Thaw overnight before reheating or bake from frozen with extra time and covered at first.

Conclusion

If you want another vegetable-forward lasagna approach with lots of fresh herb notes, see this recipe from Best Vegetable Lasagna Recipe – Cookie and Kate. For a different take on a vegetarian lasagna that emphasizes seasonal produce and bright flavors, try Vegetarian Lasagna Recipe – Love and Lemons.

Vegetable Lasagne

A comforting and lighter vegetarian lasagne featuring pumpkin, lentils, and spinach, layered between ricotta and two types of cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Notes

Ingredients

  

Lasagne Components

• 10–12 oz Lasagne sheets (oven-ready or pre-cooked) If using regular dried sheets, pre-cook briefly or use more sauce to hydrate.
• 10–12 oz fresh spinach or 10 oz frozen, thawed and squeezed dry
• 1 ½–2 cups ricotta cheese
• 1–1 ½ cups cooked lentils (green or brown) canned rinsed and drained works
• 1 cup pumpkin puree not pumpkin pie filling
• 1–2 cups shredded mozzarella cheese
• ¼–½ cup grated parmesan cheese
• 2 tbsp olive oil
• 1 medium onion, diced
• 2–3 cloves garlic, minced
• 1–2 tsp Italian herbs (oregano + basil blend)
• Salt and freshly ground black pepper to taste

Method

 

Preparation

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large pan over medium heat. Add the diced onion and cook until soft, about 5–7 minutes.
3. Add the minced garlic and cook 30 seconds until fragrant.
4. Add the spinach in batches. Cook, stirring, until just wilted and most moisture has evaporated. Season lightly with salt and pepper. Remove from heat.
5. In a medium bowl, combine ricotta, cooked lentils, and pumpkin puree. Stir in Italian herbs, salt, and pepper. Taste and adjust seasoning.

Assembly and Cooking

1. Lightly oil a baking dish. Spread a thin layer of the ricotta-lentil mixture on the bottom to prevent sticking.
2. Arrange the first layer of lasagne sheets. Spread half the spinach mixture over the sheets, then dollop and spread a third of the ricotta-lentil mix. Repeat layers (sheets → spinach → ricotta mix) to use up your filling.
3. Finish with a final layer of lasagne sheets. Top with shredded mozzarella and grated parmesan.
4. Bake in the preheated oven for 30–40 minutes, until the top is golden and the center is bubbling. If the top browns too fast, tent loosely with foil for the last 10–15 minutes.
5. Let the lasagne rest for 10–15 minutes before cutting for cleaner slices.

Notes

Serve with a crisp green salad dressed in lemon vinaigrette, garlic bread, or bruschetta. Pairs well with a medium-bodied red wine like Merlot or Sangiovese.