Vegetarian Spinach Pumpkin Lasagna

This Vegetarian Spinach Pumpkin Lasagna is a cozy, cheesy, veggie-packed dish layered with creamy pumpkin purée and melty cheese. It’s wholesome, freezer-friendly, and absolutely perfect for chilly nights when you crave comfort food that’s still full of good-for-you ingredients.

Why You’ll Love This Vegetarian Spinach Pumpkin Lasagna

If you’re anything like me, you love lasagna in all its forms — rich, cheesy, comforting, and a little nostalgic. But this version takes it up a notch with velvety pumpkin and a full bag of spinach tucked between every layer.

It’s a lighter, fall-inspired twist on classic lasagna that doesn’t skip on indulgence. The sweet pumpkin balances beautifully with savory ricotta, mozzarella, and parmesan, giving you a creamy, flavorful dish that feels both decadent and nourishing.

Every bite is a mix of cozy spices, golden cheese, and that subtle hint of pumpkin sweetness — pure comfort on a plate.

What You’ll Need

This lasagna may look fancy, but it’s made with simple ingredients you probably already have on hand.

For the Pumpkin Layer:
Two cans of pumpkin purée bring a smooth, sweet flavor, enhanced by a touch of cinnamon, nutmeg, ginger, and allspice. These warm spices make every bite feel like autumn.

For the Veggies:
An entire bag of spinach gives this dish a nutrient boost — you’ll mix it into the ricotta for a pop of green that’s tasty and wholesome.

For the Cheese Layer:
A dreamy blend of ricotta, mozzarella, and parmesan adds that irresistible cheesiness we all love. A little egg, salt, and garlic powder bring it all together.

For the Noodles:
Classic lasagna noodles work perfectly here. If you’re short on time, you can use no-boil noodles, but I personally prefer cooking them first for the best texture.

Bonus: Want it gluten-free? Just swap in your favorite gluten-free lasagna noodles.

Try Homemade Pumpkin Purée

Store-bought pumpkin purée is quick and easy, but if you have a spare pumpkin at home, making your own adds an extra layer of freshness. Simply roast, blend, and enjoy the richest flavor possible in your lasagna.

Want More Veggies?

You can easily add sautéed mushrooms, caramelized onions, or roasted red peppers to this recipe. Just layer them on top of the spinach-ricotta mixture before baking for extra flavor and texture.

How to Make Vegetarian Spinach Pumpkin Lasagna

1. Cook the noodles: Boil the lasagna noodles until just al dente. Drain, then lay them flat on an oiled baking sheet to prevent sticking.
2. Cook the spinach: Sauté spinach with olive oil, salt, and pepper until wilted. Transfer to a bowl and let it cool slightly.
3. Mix the ricotta layer: Combine ricotta, egg, garlic powder, salt, pepper, and the cooled spinach in a bowl.
4. Make the pumpkin layer: In another bowl, whisk together pumpkin purée, milk, and warm spices until smooth.
5. Assemble: Spread a layer of pumpkin on the bottom of a greased baking dish. Add noodles, ricotta-spinach mixture, mozzarella, pumpkin mixture, and parmesan. Repeat until all ingredients are used.
6. Bake: Cover with foil and bake until bubbly, then uncover to let the cheese brown beautifully on top.
7. Serve: Garnish with fresh parsley or sage leaves, cool for a few minutes, and serve warm.

Tips for the Best Pumpkin Lasagna

• Don’t overcook the noodles: Slightly firm noodles hold up better after baking.
• Cool your spinach: Hot spinach can scramble the egg in the ricotta layer — let it cool before mixing.
• Room temp ingredients: Ricotta and egg combine more smoothly when not straight from the fridge.

Make Ahead & Freezer Tips

This Vegetarian Spinach Pumpkin Lasagna is perfect for meal prep. You can make it in advance and either refrigerate or freeze it:

• To make ahead: Assemble, cover, and refrigerate up to 24 hours before baking.
• To freeze before baking: Double wrap the assembled (unbaked) lasagna in plastic wrap and foil. Freeze for up to 3 months. Thaw before baking.
• To freeze after baking: Let it cool, slice into portions, and freeze individually. Reheat in the microwave or oven whenever you need a quick, hearty meal.

What to Serve It With

Pair your lasagna with a crisp green salad or garlic bread for a full meal. It’s also an excellent vegetarian option for the holidays or cozy fall dinners.

Tools You’ll Need

• 9×13-inch baking dish
• Large pot
• Medium skillet
• Mixing bowls
• Foil & cooking spray

This Vegetarian Spinach Pumpkin Lasagna is rich, creamy, and full of flavor — the perfect way to bring a little autumn magic to your dinner table. Whether you’re feeding the family or stocking your freezer, it’s one recipe you’ll come back to all season long. 🍂

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