Description
This Vegetarian Pumpkin Spinach Lasagna is a delightful twist on the classic Italian dish, combining the creamy sweetness of pureed pumpkin with fresh spinach and a blend of cheeses. Perfectly layered with rich marinara sauce and aromatic spices, this hearty lasagna is baked to golden perfection, making it a comforting and nutritious meal for the whole family.
Ingredients
Scale
Lasagna Base
- 9 lasagna noodles
Vegetable Filling
- 2 cups fresh spinach, chopped
- 1 can (15 ounces) pureed pumpkin
Cheese Mixture
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
Other
- 2 cups marinara sauce
- 1 tablespoon olive oil
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna.
- Cook Noodles: Cook the lasagna noodles following the package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool, preventing them from sticking together.
- Prepare Pumpkin Mixture: In a medium bowl, combine the pureed pumpkin, ricotta cheese, garlic powder, onion powder, nutmeg, salt, and pepper. Mix well until all ingredients are fully incorporated. Set aside.
- Sauté Spinach: Heat olive oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
- Combine Spinach and Cheese: In a separate bowl, mix the sautéed spinach with 1 cup of shredded mozzarella cheese to create the spinach-cheese mixture.
- Prepare Baking Dish: Spread 1 cup of marinara sauce evenly on the bottom of a 9×13 inch baking dish to prevent sticking and add flavor.
- First Layer: Arrange 3 lasagna noodles over the marinara sauce in a single layer.
- Layer Pumpkin and Spinach Mixtures: Spoon half of the pumpkin-ricotta mixture evenly over the noodles. Then layer half of the spinach-cheese mixture on top.
- Second Layer: Add another layer of 3 lasagna noodles, then repeat layering with marinara sauce, the remaining pumpkin-ricotta mixture, and the remaining spinach-cheese mixture.
- Top Layer: Place the last 3 noodles on top and spread the remaining marinara sauce over them.
- Add Cheese Topping: Sprinkle the remaining 1/2 cup of mozzarella cheese and the grated Parmesan cheese evenly over the top layer.
- Cover and Bake: Cover the baking dish with aluminum foil, making sure it doesn’t touch the cheese, and bake in the preheated oven for 25 minutes.
- Uncover and Continue Baking: Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Rest and Garnish: Allow the lasagna to rest for about 10 minutes before slicing to set. Garnish with fresh basil leaves if desired before serving.
Notes
- Make sure not to overcook the noodles to prevent sogginess.
- Use fresh spinach for best flavor and texture, but frozen spinach can be substituted if well-drained.
- If you want a richer flavor, add a layer of béchamel sauce or substitute part of the pumpkin with butternut squash puree.
- Allowing the lasagna to rest after baking helps it set and makes slicing easier.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
