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Pumpkin-Spinach Lasagna

A cozy, vegetarian twist on classic lasagna featuring silky pumpkin puree, sautéed spinach, creamy ricotta, and melty mozzarella, all layered between no-boil noodles for a perfect fall dish.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegetarian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the filling
  • 2 cans 15 oz cans pumpkin puree Not pumpkin pie filling
  • 1/2 cup plain unsweetened milk of choice Almond milk works; can use dairy milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
For the ricotta layer
  • 15 ounces ricotta cheese Part-skim or full-fat for creamier texture
  • 1 large egg
  • 1/3 cup shredded mozzarella cheese Mixed into ricotta
  • 2 tablespoons shredded Parmesan cheese Mixed into ricotta
  • 1 tablespoon dried oregano or dried basil Use fresh basil for garnish if available
  • Kosher salt and black pepper to taste
For assembly
  • 12 sheets no-boil lasagna noodles Regular lasagna sheets that don’t require pre-boiling
  • 1 cup shredded mozzarella cheese For the top
  • 1/2 cup grated Parmesan cheese For the top
  • 1 tablespoon olive oil
  • 1/2 cup chopped white or yellow onion About 1 small onion
  • 3 cloves garlic, minced
  • 6 ounces fresh spinach About 6 cups loosely packed; can substitute frozen (thawed & well-drained)
  • Salt and black pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
  3. Add the spinach in batches, stirring until wilted. Season lightly with salt and pepper. Remove from heat and transfer to a fine-mesh sieve or clean dish towel. Press or squeeze to remove as much water as possible.
  4. In a medium bowl, whisk together the pumpkin puree, milk, cinnamon, nutmeg, and 1/4 teaspoon kosher salt until smooth. Adjust seasoning to taste.
  5. In a separate bowl, combine ricotta, egg, 1/3 cup mozzarella, 2 tablespoons Parmesan, dried oregano, and a pinch of salt and pepper. Stir until evenly mixed.
Assembly
  1. Spread a thin layer (about 1/2–3/4 cup) of pumpkin sauce on the bottom of the baking dish.
  2. Place 3 no-boil noodles over the sauce. Spoon about 1 cup pumpkin sauce over the noodles, spread a third of the ricotta mixture, and sprinkle a third of the squeezed spinach. Repeat two more layers (noodles, pumpkin sauce, ricotta, spinach).
  3. Top with final 3 noodles, remaining pumpkin sauce, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan.
Baking
  1. Cover the dish tightly with foil and bake for 35 minutes. Remove the foil and bake uncovered for an additional 10–15 minutes until cheese is bubbly and slightly golden.
  2. Let the lasagna rest for 10–15 minutes before slicing, then garnish with chopped basil or parsley and serve.

Notes

For a vegan version, swap ricotta for a tofu-based ricotta and use vegan mozzarella. Canned pumpkin is different from pumpkin pie filling; the latter contains sugar and spices.