why make this recipe
Vegetarian Pumpkin Spinach Lasagna is a hearty and nutritious dish that’s perfect for anyone looking to enjoy a comforting meal without meat. This recipe combines the sweetness of pumpkin, the freshness of spinach, and creamy ricotta cheese, creating a delightful balance of flavors. It’s also a fantastic choice for gathering with family or friends, making it a hit at dinner parties or potlucks. Whether you serve it for a weeknight dinner or a special occasion, this dish will surely satisfy everyone at the table.
how to make Vegetarian Pumpkin Spinach Lasagna
Ingredients:
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves of garlic, minced
- 6 ounces fresh spinach
- Salt and pepper
- 2 (15oz) cans of pumpkin puree – not pumpkin pie filling
- 1/2 cup plain unsweetened milk of choice – I used almond milk
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces of reduced-fat, part-skim ricotta cheese or any kind of creamy ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoon shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- Kosher salt and black pepper
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh chopped basil or parsley for garnish
Directions:
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Cook the spinach: Heat a skillet or non-stick pan to medium heat and add 1 tablespoon of olive oil. Once hot, add the chopped onion, season with salt and pepper, and cook for 2-3 minutes. Add the minced garlic and cook for another minute. Then, add the fresh spinach and cook until wilted, about 3-4 minutes. Set aside to cool.
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Make the pumpkin filling: While the spinach is cooking, prepare the pumpkin filling. In a medium-sized mixing bowl, combine the pumpkin puree, milk, cinnamon, nutmeg, and kosher salt. Stir until creamy.
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Make the creamy ricotta filling: In another medium-sized mixing bowl, mix the ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper. Fold in the cooked spinach. If you are adding sausage or ground turkey, mix it in here.
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Layer and bake the lasagna: Preheat the oven to 400°F (200°C). Spray a 9×13 baking dish with cooking spray. Start by placing 1/2 cup of the pumpkin filling in the bottom of the dish. Layer 5 lasagna noodles on top, then add half of the ricotta cheese filling, 1/2 cup of mozzarella cheese, more pumpkin filling, and half of the shredded parmesan cheese. Repeat these layers: noodles, cheese filling, pumpkin filling, mozzarella, and parmesan.
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Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until bubbly and golden. Let it cool for at least 25 minutes and top with freshly chopped herbs.
how to serve Vegetarian Pumpkin Spinach Lasagna
Cut the lasagna into squares and serve it warm, garnished with fresh basil or parsley. This dish pairs perfectly with a simple side salad or garlic bread for a complete meal.
how to store Vegetarian Pumpkin Spinach Lasagna
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place it in the oven at 350°F (175°C) until warm throughout. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months.
tips to make Vegetarian Pumpkin Spinach Lasagna
- You can make the lasagna ahead of time and bake it when ready to serve.
- To increase the nutrition, add more vegetables like zucchini or mushrooms.
- For a gluten-free option, use gluten-free lasagna noodles.
variation
If you want to add some protein, consider incorporating cooked sausage, ground turkey, or beans into the ricotta filling. Swap the spinach for other greens like kale or Swiss chard for a different twist.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but it will require more preparation time to cook and puree it.
2. Can I make this lasagna in advance?
Absolutely! You can assemble it and keep it in the fridge for a day or two before baking.
3. Is this dish suitable for freezing?
Yes, Vegetarian Pumpkin Spinach Lasagna freezes well. Just make sure to wrap it tightly and use it within three months for the best taste.