Print

vegetarian pumpkin spinach lasagna

Delicious vegetarian pumpkin spinach lasagna
Print Recipe

This vegetarian pumpkin spinach lasagna is the perfect cozy and comforting fall meal. Layers of creamy pumpkin sauce, spinach, ricotta cheese, and lasagna noodles create a satisfying and flavorful dish.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can pumpkin puree
  • 1 (10-ounce) package frozen spinach, thawed and squeezed dry
  • 15 ounces ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 teaspoon nutmeg
  • Salt and pepper to taste
  • 9 lasagna noodles, cooked according to package directions
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in pumpkin puree, spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
  4. In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
  5. Layer 3 lasagna noodles, half of the pumpkin-spinach mixture, 1/3 of the mozzarella cheese, and 1/3 of the marinara sauce.
  6. Repeat layers.
  7. Top with remaining lasagna noodles, marinara sauce, and mozzarella cheese.
  8. Cover with foil and bake for 25 minutes.
  9. Remove foil and bake for an additional 10-15 minutes, or until cheese is melted and bubbly.
  10. Let stand for 10 minutes before serving.

Notes

For a richer flavor, try using butternut squash puree instead of pumpkin. Serve with a side salad for a complete meal.

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