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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.

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

Instructions

  1. Preheat oven to 375°F (190°C). Cook lasagna noodles according to package if not using no-boil noodles. Drain and set aside.
  2. In a skillet, heat olive oil. Sauté onion and garlic until soft. Add spinach and cook until wilted. Season with salt and pepper.
  3. In a bowl, mix ricotta, egg (if using), nutmeg, half the Parmesan, and a pinch of salt.
  4. In another bowl, season pumpkin puree with herbs, salt, and pepper.
  5. Lightly grease a 9×13-inch baking dish. Spread a thin layer of pumpkin on the bottom.
  6. Layer noodles, ricotta mixture, spinach, pumpkin, and mozzarella. Repeat layers, ending with noodles, pumpkin, and remaining cheeses.
  7. Cover with foil and bake for 25 minutes. Remove foil and bake another 15–20 minutes until golden and bubbly.
  8. 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

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