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
Scale
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.
