This creamy vegetarian pumpkin spinach lasagna is a warm hug in a dish! It’s filled with layers of soft noodles, tasty pumpkin, and fresh spinach, all covered in gooey cheese.
You’ll love how colorful and cozy it looks when baked! I like to make it ahead of time and just pop it in the oven when I’m ready to share a delicious meal with friends!
Key Ingredients & Substitutions
Pumpkin Puree: The heart of this lasagna is pumpkin puree. You can use canned for convenience or make your own by roasting fresh pumpkin. If pumpkin isn’t available, butternut squash puree works great too!
Spinach: Fresh spinach adds a nice pop of color and nutrition. For an alternative, you could use frozen spinach, but make sure to thaw and squeeze out excess moisture to avoid a watery lasagna.
Ricotta Cheese: This creamy cheese makes layers delightful. If you’re avoiding dairy, try using a non-dairy ricotta or blend silken tofu with a bit of lemon juice for a creamy texture.
Cheeses: I love a mix of mozzarella and Parmesan for that cheesy goodness! If you want a lighter option, consider using part-skim mozzarella, or if you’re a fan of goat cheese, it can add a nice tang!
How Do I Make Creamy Sauce Without Curdling?
Making the creamy sauce can be a bit tricky, but it’s all about the temperature. Here’s a simple guide:
- Always start with medium heat when melting the butter and creating the roux. This helps prevent burning.
- When whisking in the milk or cream, do it gradually while stirring constantly. This keeps the sauce smooth.
- Once the sauce thickens, take it off the heat before adding spinach to avoid overcooking it.
Remember, patience is key! Take your time for silky, creamy results.
Creamy Vegetarian Pumpkin Spinach Lasagna
Ingredients You’ll Need:
For the Lasagna:
- 9 lasagna noodles (regular or no-boil)
- 3 cups fresh spinach, washed and chopped
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 cups whole milk or cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried sage
- ½ teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or sage leaves for garnish (optional)
How Much Time Will You Need?
This delicious lasagna will take about 30 minutes of prep time, plus 45 minutes of baking time, resulting in approximately 1 hour and 15 minutes from start to finish. Perfect for a cozy night in or a gathering with friends!
Step-by-Step Instructions:
1. Prepare the Oven and Noodles:
Begin by preheating your oven to 375°F (190°C). If you are using regular lasagna noodles, cook them according to the package instructions until they are al dente. Once cooked, drain them and set aside.
2. Cook the Onion and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until it becomes translucent. Then, stir in the minced garlic and cook for an additional minute until fragrant.
3. Make the Pumpkin Mixture:
Add the pumpkin puree, dried sage, nutmeg, salt, and pepper to the skillet. Stir well to combine all the flavors, then cook for another 3-5 minutes to heat it through. Set this mixture aside.
4. Prepare the Creamy Sauce:
In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it turns lightly golden (this is known as a roux). Gradually add the milk or cream, stirring constantly until the sauce thickens, which should take about 4-6 minutes. Once thickened, remove it from heat and season with salt, pepper, and a pinch of nutmeg.
5. Add Spinach to the Sauce:
Stir the chopped spinach into the creamy sauce just until it wilts. This makes the sauce even more delicious! Set aside.
6. Mix the Ricotta:
In a mixing bowl, combine the ricotta cheese with half of the grated Parmesan cheese. Add a pinch of salt and pepper for flavor.
7. Assemble the Lasagna:
Spread a thin layer of the pumpkin mixture on the bottom of a 9×13-inch baking dish. Next, place a layer of 3 lasagna noodles over this pumpkin layer. Then, spread half of the ricotta cheese mixture over the noodles and spoon half of the creamy spinach sauce over that.
8. Repeat the Layers:
Continue layering: add another set of noodles, the remaining pumpkin mixture, the rest of the ricotta cheese mixture, and the remaining creamy spinach sauce. Finish the layers with the last 3 noodles, and spread any leftover pumpkin mixture evenly on top.
9. Top with Cheese:
Sprinkle the shredded mozzarella and the rest of the grated Parmesan evenly over the top of the lasagna. This will create a deliciously cheesy crust!
10. Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. After that, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
11. Serve and Enjoy:
Once done, let the lasagna rest for about 10 minutes before slicing. This will help the layers hold together when you cut into it. Garnish with fresh parsley or sage leaves, if desired. Serve warm and enjoy your creamy vegetarian pumpkin spinach lasagna!
FAQ for Creamy Vegetarian Pumpkin Spinach Lasagna
Can I Use Frozen Spinach Instead of Fresh?
Absolutely! Frozen spinach works great in this recipe. Just make sure to thaw it first and squeeze out any excess moisture to prevent a watery lasagna. It will save you some prep time, too!
What Can I Substitute for Ricotta Cheese?
If you’re looking for a substitution for ricotta, consider using cottage cheese blended until smooth or silken tofu for a dairy-free option. Just add a bit of lemon juice to give it a taste closer to ricotta!
Can I Prepare This Lasagna Ahead of Time?
Yes! You can assemble the lasagna a day in advance, cover it tightly, and refrigerate. Just be sure to increase the baking time by about 10-15 minutes if it’s cold from the fridge to ensure it heats through properly.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop it in the oven at 350°F (175°C) or microwave individual portions until warmed through.
