Print

Vegetarian Pumpkin Spinach Lasagna

Vegetarian Pumpkin Spinach Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy a delicious Vegetarian Pumpkin Spinach Lasagna filled with creamy ricotta and pumpkin puree. Perfect for meal prep – try this recipe today!

Ingredients

Scale
  • 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

Instructions

  1. In a skillet, heat olive oil over medium heat. Sauté chopped onion and minced garlic until soft and fragrant, about 3-4 minutes.
  2. Add fresh spinach along with salt and pepper; cook until wilted (2-3 minutes).
  3. In a mixing bowl, combine pumpkin puree, milk, spices, ricotta cheese, egg, mozzarella, parmesan, and herbs; mix until smooth.
  4. In a baking dish, layer the pumpkin mixture followed by three lasagna noodles. Add half the sautéed spinach mixture and half of the remaining pumpkin mixture. Repeat layers, finishing with noodles topped with sauce.
  5. Top with additional mozzarella and parmesan cheese.
  6. Cover with foil and bake at 375°F (190°C) for 25 minutes; remove foil and bake for an additional 15-20 minutes until golden.

Nutrition

Find it online: https://lilyyummy.com/vegetarian-pumpkin-spinach-lasagna/