When autumn rolls around and pumpkins start showing up everywhere—from pies to lattes—it’s time to bring that same warmth to your dinner table. Enter Vegetarian Pumpkin Spinach Lasagna, a dish that redefines comfort food with its creamy layers, cozy spices, and wholesome ingredients.
Unlike the classic meat or tomato-based lasagna, this recipe swaps the traditional sauce for a smooth, velvety pumpkin filling that adds a subtle sweetness and seasonal flair. The combination of pumpkin, spinach, and three kinds of cheese creates a luscious balance of flavor and texture that’s both nourishing and indulgent.
It’s a perfect make-ahead meal for cozy nights, festive gatherings, or even a new Thanksgiving favorite. This pumpkin lasagna brings the heartiness you crave, without the heaviness—proof that vegetarian comfort food can be every bit as satisfying as its meaty counterparts.
Recipe Overview
Vegetarian Pumpkin Spinach Lasagna layers rich pumpkin puree, garlicky spinach, and creamy ricotta cheese between tender lasagna noodles, all baked to golden perfection. The result is a comforting, nutrient-packed dish with hints of cinnamon and nutmeg that elevate its fall-inspired flavor. It’s as beautiful as it is delicious—ideal for sharing or savoring solo with a slice of crusty bread.
Ingredients & Instructions
Here’s how to make this flavorful, vegetarian twist on a classic Italian favorite.
Ingredients
For the cooked spinach
- 1 tablespoon olive oil
- ½ cup chopped white or yellow onion
- 3 cloves of garlic, minced
- 6 ounces fresh spinach
- Salt and pepper, to taste
For the pumpkin filling
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- ½ cup plain, unsweetened milk of choice
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
For the ricotta cheese filling
- 15 ounces ricotta cheese
- 1 large egg
- ⅓ cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- Kosher salt and black pepper, to taste
For layering
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh chopped basil or parsley for garnish
Instructions
Step 1: Cook the Spinach Mixture
In a large skillet over medium heat, warm the olive oil. Add the chopped onions with a pinch of salt and pepper, cooking until they soften—about 2–3 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the fresh spinach and toss with the onion-garlic mixture until wilted. Remove from heat and let it cool slightly. This layer adds color and a savory balance to the creamy pumpkin and cheese.
Tip: You can substitute frozen spinach if needed—just thaw and squeeze out excess water before adding.
Step 2: Make the Pumpkin Filling
In a medium mixing bowl, combine pumpkin puree, milk, cinnamon, nutmeg, and salt. Stir until the mixture is smooth and creamy.
This aromatic filling brings a hint of sweetness that pairs beautifully with the cheesy, garlicky layers. It’s a unique touch that gives the lasagna a cozy fall essence.
Step 3: Mix the Ricotta Filling
In another bowl, stir together ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper. Fold in the cooled spinach mixture until evenly combined.
This step ensures that every bite of lasagna has a perfect blend of creamy cheese and savory greens.
Step 4: Assemble the Lasagna
Preheat your oven to 400°F (200°C). Lightly grease or spray a 9×13-inch baking dish.
Start with ½ cup of the pumpkin filling spread evenly on the bottom of the dish. Add 5 lasagna noodles (slightly overlapping).
Layer with:
- Half of the ricotta-spinach mixture
- ½ cup shredded mozzarella
- More pumpkin filling
- Half of the parmesan cheese
Repeat the layers with the remaining ingredients, finishing with mozzarella and parmesan on top for that irresistible golden crust.
Step 5: Bake Until Perfectly Golden
Cover the lasagna tightly with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the top is bubbling and beautifully browned.
Once done, let it cool for 25 minutes before slicing. This helps the layers set, ensuring clean, picture-perfect servings.
Garnish with fresh basil or parsley for a pop of color and freshness.
Cooking Tips & Variations
Here’s how you can make this dish even more special or tailor it to your preferences:
1. Make It Vegan
Swap the ricotta with a plant-based version made from cashews or tofu, use dairy-free mozzarella and parmesan, and replace the egg with a flax egg. The flavor remains creamy and delicious.
2. Add More Veggies
Layer in thinly sliced zucchini, butternut squash, or mushrooms for added nutrition and heartiness.
3. Boost the Spice
If you like a little kick, sprinkle red pepper flakes or a touch of cayenne into the ricotta mixture for warmth and contrast.
4. Gluten-Free Option
Use gluten-free lasagna noodles and gluten-free breadcrumbs (if layering extras) to make it safe for gluten-sensitive eaters.
5. Make Ahead
This lasagna is an excellent make-ahead dish. Prepare it up to a day before baking, cover tightly, and refrigerate. When ready to serve, bake as directed, adding 5–10 minutes to the baking time if cold.
Storage & Serving Suggestions
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F (175°C) for 20 minutes or microwave individual slices.
Serving Ideas
This lasagna pairs beautifully with:
- A crisp green salad with balsamic dressing
- Garlic bread or crusty artisan rolls
- A glass of white wine or sparkling cider for a complete fall meal
It’s a show-stopping dish for a cozy dinner, a fall gathering, or even as a vegetarian centerpiece during the holidays.
This Vegetarian Pumpkin Spinach Lasagna captures everything we love about fall—comfort, warmth, and rich, seasonal flavor. The creamy pumpkin layers complement the savory spinach and cheese, creating a dish that’s as wholesome as it is decadent.
Whether you’re feeding a crowd, celebrating the season, or simply craving something satisfying, this lasagna delivers on all fronts. With each bite, you’ll taste the perfect balance of sweet, savory, and spiced—making it a recipe worth returning to again and again.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes! Just roast fresh pumpkin until soft, mash it, and use it in place of canned puree.
2. Can I assemble the lasagna a day in advance?
Absolutely. Assemble and refrigerate overnight, then bake before serving.
3. What can I use instead of ricotta?
Cottage cheese or blended silken tofu works as a great substitute.
4. Is this lasagna freezer-friendly?
Yes—it freezes beautifully. Reheat directly from frozen or after thawing overnight.
5. What herbs pair best with pumpkin?
Oregano, basil, sage, and thyme all complement the pumpkin’s natural sweetness perfectly.
This Vegetarian Pumpkin Spinach Lasagna blends creamy pumpkin, savory spinach, and ricotta in cozy, golden layers. Perfect for fall dinners, holidays, or make-ahead meals!
