Name: Vegetarian Pumpkin Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: Vegetarian
Ingredients: 9 lasagna noodles (regular or no-boil); 2 cups pumpkin puree (not pie filling); 1 1/2 cups ricotta cheese; 4 cups fresh spinach or 1 (10 oz) package frozen spinach (thawed and drained); 2 cups shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 egg (optional); 1 small onion, chopped; 2 cloves garlic, minced; 2 tbsp olive oil or butter; 1/2 tsp salt; 1/4 tsp pepper; 1/4 tsp nutmeg (optional); 1 tsp dried sage, thyme, or Italian seasoning

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Why You’ll Love This Recipe

This pumpkin lasagna is creamy, comforting, and full of rich flavor without being heavy. It’s the perfect balance of sweet and savory, thanks to the pumpkin and herbs, and it’s packed with nutritious vegetables. The dish is ideal for holiday meals, meal prep, or a cozy family dinner. Plus, it’s completely meatless and can easily be made gluten-free or vegan with a few swaps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lasagna noodles (regular or no-boil)
Pumpkin puree (not pumpkin pie filling)
Ricotta cheese
Fresh spinach or frozen (thawed and drained)
Shredded mozzarella cheese
Parmesan cheese (grated)
Egg (optional, for ricotta mixture)
Garlic (minced)
Onion (chopped)
Olive oil or butter
Salt and pepper
Nutmeg (optional, for warm depth)
Dried or fresh sage, thyme, or Italian seasoning

Directions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions if using regular noodles. Drain and set aside.
In a skillet, heat olive oil and sauté onion and garlic until soft. Add spinach and cook until wilted (or warmed through if using frozen). Season with salt and pepper.
In a bowl, mix ricotta cheese with egg (if using), nutmeg, half the Parmesan, and a pinch of salt.
In another bowl, season pumpkin puree with salt, pepper, and herbs of your choice.
Lightly grease a 9×13-inch baking dish. Spread a thin layer of pumpkin on the bottom.
Layer noodles, then a layer of ricotta mixture, sautéed spinach, a layer of pumpkin, and a sprinkle of mozzarella. Repeat layers, ending with noodles topped with pumpkin and remaining mozzarella and Parmesan.
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15–20 minutes until golden and bubbly.
Let rest for 10 minutes before slicing and serving.

Servings and timing

This recipe serves 6–8.
Preparation time: 25 minutes
Cooking time: 40–45 minutes
Total time: 1 hour 10 minutes

Variations

Vegan: Use vegan ricotta, plant-based mozzarella, and skip the egg.
Gluten-Free: Use gluten-free lasagna noodles.
Add Mushrooms: Sauté mushrooms with the spinach for added umami.
White Sauce: Add a layer of béchamel or use a cashew cream sauce for extra richness.
Butternut Squash: Substitute pumpkin with roasted and mashed butternut squash for a different flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the oven at 350°F until warmed through. This lasagna also freezes well—wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat before serving.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin, not pie filling.

Can I make this ahead of time?

Yes, you can assemble the lasagna up to a day in advance, cover, and refrigerate. Bake just before serving.

Do I have to use egg in the ricotta mixture?

No, it helps bind the mixture but is not essential. You can skip it for an egg-free version.

Can I use frozen spinach?

Yes, just thaw it and squeeze out as much moisture as possible before using.

What cheese can I use instead of mozzarella?

Fontina, provolone, or a blend of Italian cheeses are great substitutes.

Is this lasagna sweet?

It has a mild natural sweetness from the pumpkin, balanced by savory herbs and cheese.

How do I prevent watery lasagna?

Drain your spinach well and don’t overdo the sauce layers. Let the lasagna rest before slicing to allow it to set.

Can I use oven-ready noodles?

Yes, just make sure your sauce layers are slightly more generous so the noodles have enough moisture to cook through.

What herbs go best with pumpkin?

Sage, thyme, nutmeg, and rosemary complement pumpkin beautifully.

Can I freeze leftovers?

Absolutely. Freeze individual slices or the whole dish. Reheat in the oven or microwave until heated through.

Conclusion

Vegetarian Pumpkin Lasagna is a cozy, nutrient-packed dish that offers a creative and delicious twist on traditional lasagna. With layers of creamy pumpkin, savory spinach, and gooey cheese, it’s a satisfying meal that’s perfect for the season and sure to be a hit at any table. Whether you’re serving a crowd or making a batch for leftovers, this lasagna delivers comfort and flavor in every bite.

Vegetarian Pumpkin Lasagna

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Vegetarian Pumpkin Lasagna is a cozy, meatless twist on a classic favorite. With creamy pumpkin, savory spinach, and layers of cheese and noodles, this hearty lasagna is perfect for fall dinners, holiday gatherings, or meal prep.

Author: Laura
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 6–8 servings
Category: Main Dish
Method: Baking
Cuisine: Vegetarian
Diet: Vegetarian

Instructions

Preheat oven to 375°F (190°C). Cook lasagna noodles according to package if not using no-boil noodles. Drain and set aside.
In a skillet, heat olive oil. Sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt and pepper.
In a bowl, mix ricotta, egg (if using), nutmeg, half the Parmesan, and a pinch of salt.
In another bowl, season pumpkin puree with herbs, salt, and pepper.
Lightly grease a 9×13-inch baking dish. Spread a thin layer of pumpkin on the bottom.
Layer noodles, ricotta mixture, spinach, pumpkin, and mozzarella. Repeat layers, ending with noodles, pumpkin, and remaining cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
Let rest 10 minutes before slicing and serving.

Notes

Use no-boil noodles for quicker prep—just add more sauce for moisture.
To avoid a watery lasagna, thoroughly drain spinach and let the lasagna rest before slicing.
Substitute butternut squash puree for pumpkin if preferred.
Vegan option: Use dairy-free cheese and skip the egg.
Freezes well—great for leftovers or meal prep.

Nutrition

Serving Size: 1 slice
Calories: 370
Sugar: 4g
Sodium: 480mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 29g
Fiber: 3g
Protein: 18g
Cholesterol: 65mg