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Vegetarian Pumpkin Spinach Lasagna

Vegetarian Pumpkin Spinach Lasagna
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Indulge in the comforting flavors of Vegetarian Pumpkin Spinach Lasagna, a delightful dish that warms your heart and pleases your palate. This easy-to-make lasagna features a creamy pumpkin ricotta filling layered with tender spinach and gooey mozzarella, creating a harmonious blend of textures and tastes. Perfect for cozy family dinners or gatherings with friends, this recipe is versatile enough to impress any guest. Plus, with its nutritious ingredients, it’s as good for your health as it is for your taste buds. Whether you enjoy it fresh from the oven or reheated as leftovers, this lasagna is sure to become a staple in your culinary repertoire.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 cup chopped white or yellow onion
  • 3 cloves of garlic, minced
  • 6 ounces fresh spinach
  • 2 (15oz) cans of pumpkin puree – not pumpkin pie filling
  • 1/2 cup plain unsweetened milk of choice – I used almond milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 15 ounces of reduced-fat, part-skim ricotta cheese
  • 1 large egg
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • 1 tablespoon dried oregano or dried basil
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh chopped basil or parsley for garnish

Instructions

  1. In a saucepan, heat olive oil over medium heat. Sauté onions until translucent, then add garlic and cook for another minute. Stir in fresh spinach until wilted; season with salt and pepper.
  2. In a mixing bowl, combine pumpkin puree, milk, cinnamon, nutmeg, and kosher salt until smooth.
  3. In another bowl, whisk together ricotta cheese, egg, shredded mozzarella, parmesan cheese, oregano (or basil), along with additional salt and pepper.
  4. Layer the lasagna: Spread pumpkin mixture on the bottom of a baking dish. Place four no-boil lasagna noodles over it. Layer half of the spinach mixture followed by half of the cheese mixture. Repeat these layers once more before topping with remaining noodles and pumpkin mixture. Finish with remaining mozzarella and parmesan cheeses.
  5. Preheat oven to 375°F (190°C). Cover with foil and bake for 30 minutes; remove foil and bake an additional 10 minutes until golden brown.
  6. Let cool slightly before slicing and garnishing with fresh basil or parsley.

Nutrition

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