If you’re searching for a comforting, flavorful dish that feels like an autumn hug on a plate, this Pumpkin Spinach Lasagna Recipe is exactly what you need. This lasagna brings together the creamy sweetness of pumpkin puree and the fresh vibrancy of spinach, layered beautifully with rich cheeses and perfectly cooked noodles. It’s a cozy, yet sophisticated twist on classic lasagna that’s perfect for family dinners, holiday gatherings, or whenever you crave something hearty and unique. The blend of nutmeg and garlic adds a subtle warmth, while the golden cheesy crust seals in all those wonderful flavors.
Ingredients You’ll Need
The magic behind this Pumpkin Spinach Lasagna Recipe lies in its simple but essential ingredients. Each one plays a crucial role, from providing creamy texture to that vibrant pop of color and balanced flavor. Gather these staples to get started on a delicious layered feast.
- 9 lasagna noodles (no-boil preferred): Using no-boil noodles saves time and ensures tender layers without the fuss of pre-cooking.
- 1 cup pumpkin puree: This gives a natural sweetness and silky texture packed with autumnal goodness.
- 4 cups fresh spinach: Adds a fresh, slightly earthy flavor and vibrant green color to the dish.
- 15 oz whole milk ricotta cheese: Creates a creamy, delicate layer that balances the pumpkin’s richness.
- 2 cups shredded mozzarella cheese: Melts into gooey layers, making the lasagna irresistibly cheesy and stretchy.
- ½ cup grated parmesan cheese: Offers a sharp, nutty flavor that elevates the overall taste.
- 2 cloves garlic (minced): Brings aromatic depth that pairs wonderfully with the mild pumpkin and cheese.
- ½ tsp nutmeg: A warm spice that perfectly complements pumpkin’s natural sweetness.
- 2 tbsp olive oil: Used for sautéing and greasing, enhancing flavor and texture.
- Salt & pepper to taste: Essential seasonings that bring all the flavors together harmoniously.
How to Make Pumpkin Spinach Lasagna Recipe
Step 1: Prepare the Oven and Baking Dish
Start by preheating your oven to 375°F (190°C). While it warms, grab a baking dish and grease it thoroughly with olive oil. This little step ensures your lasagna won’t stick and develops a nice crust on the edges for that perfect bite.
Step 2: Sauté Garlic and Spinach
Heat olive oil in a skillet over medium heat, then add your minced garlic. Sauté just until fragrant—about 1 minute—to let the aroma fill your kitchen. Quickly add the fresh spinach and cook until it wilts, stirring gently. Season with salt and pepper to balance the freshness.
Step 3: Mix the Ricotta Filling
In a bowl, combine ricotta cheese with nutmeg, salt, pepper, and half of the parmesan cheese. Stir until creamy and well blended. This mixture adds a luxuriously smooth layer that contrasts perfectly with the pumpkin and spinach.
Step 4: Layer the Lasagna
This is where all the goodness starts to come together. Begin with a layer of pumpkin puree spread evenly on the bottom of your baking dish. Next, lay down several lasagna noodles, followed by the sautéed spinach mixture, a generous spread of your ricotta blend, and another layer of pumpkin puree. Keep repeating these layers until you’ve used up all your ingredients. Finish with a final noodle layer topped generously with shredded mozzarella and the remaining parmesan cheese to create a golden, bubbly topping during baking.
Step 5: Bake Your Lasagna
Cover the dish with foil and bake for 30 minutes. To achieve that beautiful golden brown and bubbly surface, remove the foil during the last 10 to 15 minutes of baking. This gives the mozzarella time to melt and turn perfectly crisp and inviting.
How to Serve Pumpkin Spinach Lasagna Recipe
Garnishes
For a fresh and flavorful finishing touch, sprinkle some finely chopped fresh sage or basil on top right before serving. A drizzle of good-quality olive oil or a few toasted pine nuts add a lovely texture and enhance the earthy notes in the dish.
Side Dishes
This Pumpkin Spinach Lasagna Recipe pairs beautifully with light, crisp sides like a simple arugula salad with lemon vinaigrette or roasted root vegetables. Both options bring brightness that balances the richness of the lasagna layers.
Creative Ways to Present
Try baking individual portions in small ramekins for a charming presentation, perfect for dinner parties or special occasions. You can also serve it alongside a warm, crusty garlic bread to soak up every delicious bite.
Make Ahead and Storage
Storing Leftovers
Leftovers are a gift with this dish! Store any remaining Pumpkin Spinach Lasagna in an airtight container in the refrigerator for up to 3 days. The flavors actually meld together nicely overnight, making reheated portions even tastier.
Freezing
This recipe freezes well too. Wrap it tightly with foil or plastic wrap, then place it inside a freezer-safe container. Freeze for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight before reheating.
Reheating
Reheat your lasagna in the oven at 350°F (175°C) covered with foil to prevent drying out, for about 20 minutes or until heated through. Alternatively, microwave individual servings covered with a damp paper towel for a quicker fix.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works as a substitute. Make sure to thaw it completely and squeeze out excess water before sautéing to avoid soggy layers in your lasagna.
Is pumpkin puree the same as pumpkin pie filling?
No, pumpkin puree is simply cooked and pureed pumpkin without any added spices or sugars. Pumpkin pie filling includes these extras and should not be used here as it will alter the flavor balance.
Can this recipe be made vegan?
Absolutely! Swap ricotta and mozzarella for plant-based cheese alternatives, and use olive oil or vegan butter for sautéing. Nutritional yeast can be a great substitute for parmesan’s cheesy flavor.
How can I make this dish gluten-free?
Choose gluten-free lasagna noodles or use thinly sliced vegetables like zucchini or eggplant as noodle substitutes for a gluten-free version of this Pumpkin Spinach Lasagna Recipe.
What can I add to make it more protein-rich?
Incorporate cooked lentils or crumbled tofu into the ricotta mixture, or add cooked shredded chicken between the layers to boost protein content while keeping the dish balanced and delicious.
Final Thoughts
This Pumpkin Spinach Lasagna Recipe is a delightful way to celebrate comfort food with a seasonal twist. It’s full of flavor, easy to make, and sure to become a cherished favorite whether you’re feeding a crowd or treating yourself. Don’t hesitate—gather your ingredients and experience this wonderful dish for yourself today!
Print
Pumpkin Spinach Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This Pumpkin Spinach Lasagna is a creamy and comforting twist on traditional lasagna, featuring layers of pumpkin puree, fresh spinach sautéed with garlic, and a rich ricotta cheese mixture seasoned with nutmeg. Topped with mozzarella and parmesan cheese, it bakes to a golden, bubbly perfection—perfect for a cozy family dinner or a festive fall meal.
Ingredients
Lasagna Base
- 9 lasagna noodles (no-boil preferred)
Vegetable & Sauce Mixture
- 1 cup pumpkin puree
- 4 cups fresh spinach
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt & pepper to taste
- ½ tsp nutmeg
Cheese Mixtures
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese (divided)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil to prevent sticking and ensure easy clean-up.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Then add the fresh spinach and cook until wilted. Season with salt and pepper to taste, stirring to combine well.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, nutmeg, salt, pepper, and half of the grated parmesan cheese. Stir until the mixture is creamy and well blended.
- Layer the Lasagna: Begin layering in the baking dish by spreading a layer of pumpkin puree, then arranging lasagna noodles over it. Next, add the sautéed spinach mixture, followed by the ricotta cheese mixture, and more pumpkin puree. Repeat the layering process until all ingredients are used, making sure to finish with a top layer of noodles covered with shredded mozzarella and the remaining parmesan cheese.
- Bake the Lasagna: Cover the baking dish with foil and bake for 30 minutes in the preheated oven. During the last 10 to 15 minutes of baking, remove the foil to allow the top layer of cheese to become golden brown and bubbly.
Notes
- For easier preparation, use no-boil lasagna noodles which don’t require pre-cooking.
- If pumpkin puree is not available, canned pumpkin or fresh roasted pumpkin can be used.
- Adjust seasoning (salt, pepper, nutmeg) according to taste preferences.
- Let the lasagna rest for 10 minutes after baking before slicing to help it set and hold its shape.
- Optional: Add a pinch of red pepper flakes in the spinach sauté for a mild kick.
