← Back to the recipe garden

🍝 Pasta & noodles

Vegetarian spinach pumpkin lasagna

A cozy, cheesy, freezer-friendly fall supper

⏱️ Time estimate: about 1 hour 10 minutes

Creamy pumpkin purée, a whole bag of spinach, ricotta, mozzarella, and Parmesan make a very cozy lasagna for a crowd.

Golden baked vegetarian lasagna

Ingredients

Noodles & ricotta layer

  • 10 lasagna noodles
  • 1/2 tablespoon olive oil
  • 6 ounces spinach
  • 1 (15-ounce) container part-skim ricotta
  • 1 egg
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt and black pepper

Pumpkin & cheese layers

  • 2 (15-ounce) cans pumpkin purée
  • 1/2 cup milk
  • 1/4 teaspoon each cinnamon, nutmeg, ginger, and allspice
  • 3/4 teaspoon salt and black pepper
  • 3 cups shredded mozzarella, divided
  • 1 cup grated Parmesan, divided
  • Chopped parsley or small sage leaves, to serve

Instructions

  1. Prepare. Heat the oven to 400°F and grease a 9-by-13-inch baking dish. Boil the noodles for 5 to 6 minutes, drain, and lay flat on an oiled tray.
  2. Make the ricotta layer. Sauté the spinach in olive oil with salt and pepper until wilted; cool briefly, then mix with ricotta, egg, garlic powder, salt, and pepper.
  3. Make the pumpkin layer. Mix the pumpkin, milk, spices, salt, and pepper in a separate bowl.
  4. Layer. Spread 1 heaping cup pumpkin mixture in the dish. Add 5 noodles, half the spinach ricotta, 3/4 cup mozzarella, 1 heaping cup pumpkin mixture, and 1/2 cup Parmesan. Repeat, then top with remaining mozzarella.
  5. Bake. Cover and bake 25 minutes. Uncover and bake 15 to 20 minutes more, until lightly browned. Rest 15 minutes; garnish and serve.

Make-ahead note: assemble one day ahead and refrigerate, or freeze the unbaked lasagna (well wrapped) for up to 3 months.

Adapted from Ambitious Kitchen.