Vegetarian Spinach Pumpkin Lasagna

If you know me you know I love me some homemade lasagna. Or basically just any version of comfort food and recreate to make it a little bit better for you. If you haven’t had the chance to explore our healthy comfort food category, be sure to do so because there are plenty of meals to fall in love with.

Two of my favorite healthy comfort food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to make the perfect vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!

One of my favorite meals growing up was my mom’s spinach and butternut squash lasagna layered up with mozzarella cheese and cozy fall flavors. I used to beg her to make it for me and then refuse to share the recipe with anyone because I was SO freaking obsessed. This pumpkin lasagna is basically a version of that but with my own little twist for Pumpkin Week using TWO whole cans of delicious pumpkin puree.

It’s a little sweet, a little savory, plenty of cozy and basically heaven in every single bite.

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Ingredients in vegetarian pumpkin lasagna

This healthy pumpkin lasagna recipe is packed with sneaky veggies and cozy spices that make it literally the best comfort food for fall & winter. Here’s what you’ll need to make it:

For the pumpkin layer: this layer has two full cans of pumpkin puree plus cozy spices like cinnamon, nutmeg, ginger & allspice that add a delicious hint of sweetness. They pair SO well with the savory & salty ricotta and cheese layers.
For the veggies: we’re packing in a whole bag of spinach here for a boost of delicious veggies. You’ll actually mix it in with the ricotta layer so it’s the perfect way to sneak in some green for the kiddos!
For the noodles: I used regular lasagna noodles in this recipe, but you can also use gluten free or whole wheat if you prefer.
For the cheese layer: Between the layers of noodles is fresh mozzarella cheese, parmesan and a creamy ricotta. You’ll also add an egg, a bit of garlic powder, salt & pepper. This also contributes to the lasagna flavor, so do not skip the cheese (an excellent source of protein!).

How to make pumpkin lasagna

Step 1: Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.

Step 2: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready.

Step 3: While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.

Step 4: In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.

Step 5: make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.

Step 6: assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.

Step 7: add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.

Step 8: Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.

How to Freeze Pumpkin Lasagna: two different ways

One thing I absolutely love about this pumpkin lasagna is that it’s freezer friendly! There are two methods to freezing lasagna:

Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the lasagna does not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
Freeze before baking:To freeze before baking, simply assemble the lasagna as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.

Personally I like to cook mine first, then freeze in individual portions, so I can take it out for meals or for lunch as needed. I just reheat my serving in the microwave until warm, about 2 minutes. YUM.

Abra and I enjoyed this pumpkin lasagna for almost two weeks worth of lunches and we were not mad about it. Top your serving with a little extra parmesan for good measure.

Feel free to mix in some of your favorite veggies or even mushrooms for an additional boost of savory flavor. Sage is also delicious in here for topping.

More pumpkin recipes you’ll love

Saucy Baked Pumpkin Pasta

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Best Ever Healthy Pumpkin Pie

Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice

The Best Pumpkin Cinnamon Rolls You’ll Ever Eat

I hope you love this vegetarian spinach pumpkin lasagna recipe as much as we do. It’s great for parties and holidays as well as a main vegetarian Thanksgiving day meal. If you make it, be sure to tag #ambitiouskitchen on Instagram and/or leave a comment and rate the recipe below!

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Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

ServesServes 12 servings

Incredible vegetarian spinach pumpkin lasagna with layers of melty cheese and pumpkin flavors. This healthy pumpkin lasagna recipe has a full bag of spinach for extra veggies and makes the best freezer-friendly dinner!

Ingredients

For the noodles:
10 lasagna noodles
For the ricotta mixture:
1/2 tablespoon olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounce) container part skim ricotta
1 egg
½ teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
For the pumpkin layer:
2 (15 ounce) cans pumpkin puree
½ cup milk (I like unsweetened almond milk, but any milk will work)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
3/4 teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
1 cup grated parmesan cheese, divided
To garnish:
Fresh chopped parsley or small sage leaves

Instructions

Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.

Recipe Notes

To make ahead: simply assemble the lasagna completely as directed, cover and place in the refrigerator one day before serving. When you're ready to serve, bake it as directed.

To freeze: check out the full post to see how to bake the lasagna first and then freeze it, OR freeze the lasagna before baking.

Nutrition

Serving: 1sliceCalories: 311calCarbohydrates: 31.3gProtein: 19.1gFat: 12.1gSaturated Fat: 5.3gFiber: 4.4gSugar: 4g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by:Eat Love Eat