Description
This Pumpkin Spinach Lasagna offers a delightful twist on traditional lasagna by incorporating smooth pumpkin puree and fresh spinach layered with ricotta and mozzarella cheeses. The nutmeg adds a warm, comforting note, making this baked casserole a perfect fall-inspired vegetarian meal that’s both hearty and flavorful.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles (no-boil preferred)
Vegetables & Aromatics
- 1 cup pumpkin puree
- 4 cups fresh spinach
- 2 cloves garlic (minced)
Cheeses & Dairy
- 15 oz whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
Seasoning & Oils
- ½ tsp nutmeg
- 2 tbsp olive oil
- Salt & pepper to taste
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil to prevent sticking and help with even baking.
- Sauté Spinach and Garlic: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add fresh spinach and cook until wilted. Season with salt and pepper to taste, then set aside.
- Prepare Ricotta Mixture: In a mixing bowl, combine ricotta cheese, nutmeg, salt, pepper, and half of the grated parmesan cheese. Stir well until creamy and smooth, which will add flavor and texture to the layers.
- Assemble the Lasagna: Begin layering the lasagna in the prepared baking dish. Start with a layer of pumpkin puree, followed by a layer of no-boil lasagna noodles. Next, spread the sautéed spinach mixture, then the ricotta mixture, and then more pumpkin puree. Repeat these layers until all ingredients are used, making sure to finish with a top layer of noodles. Sprinkle shredded mozzarella cheese and the remaining parmesan cheese evenly on top.
- Bake: Cover the dish with aluminum foil and bake for 30 minutes. In the last 10-15 minutes of baking, remove the foil to allow the cheese topping to turn golden brown and bubbly, signaling the lasagna is ready to serve.
Notes
- Using no-boil lasagna noodles simplifies preparation and saves time.
- Fresh spinach can be substituted with frozen spinach; just be sure to thaw and thoroughly drain before sautéing.
- If pumpkin puree is not available, canned or fresh puree can be used as a substitute.
- For a nuttier flavor, try toasting the parmesan cheese lightly before using it.
- Let the lasagna rest for 10 minutes after baking to make slicing easier and allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
