Vegetarian Spinach Pumpkin Lasagna

Healthy veggie-packed vegetarian Lasagna.


For the noodles:

  • 10 lasagna noodles

For the ricotta mixture:

  • 1/2 tablespoon olive oil

  • 6 ounces spinach (from 1 bag spinach)

  • 1 (15 ounces) container part-skim ricotta

  • 1 egg

  • ½ teaspoon garlic powder

  • 1/2 teaspoon salt

  • Freshly ground black pepper

For the pumpkin layer:

  • 2 (15 ounces) cans of pumpkin puree

  • ½ cup milk (or dairy-free milk)

  • 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

  • 1 cup grated parmesan cheese, divided

To garnish:

  • Fresh chopped parsley or small sage leaves


  1. Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.

  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.

  3. Cook the spinach: add ½ tablespoon olive oil to a medium pan over medium heat. Add spinach, season with a little salt and pepper, and cook until spinach wilts down. Allow to cool for a few minutes.

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

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

  6. To assemble the lasagna, spread 1 heaping cup of the 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.

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

  8. Repeat layers. Finally, top with the remaining 1 ½ cups shredded mozzarella cheese.

  9. 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.

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