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vegetarian pumpkin spinach lasagna

Delicious vegetarian pumpkin spinach lasagna
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This vegetarian pumpkin spinach lasagna is a comforting and flavorful autumn dish. Layers of creamy pumpkin sauce, fresh spinach, ricotta cheese, and lasagna noodles create a satisfying and delicious meal.

Ingredients

Scale
  • 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) container ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) package frozen spinach, thawed and squeezed dry
  • 1 (24 ounce) jar marinara sauce
  • 9 lasagna noodles, oven-ready
  • 2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, combine pumpkin puree, ricotta cheese, Parmesan cheese, nutmeg, salt, and pepper. Set aside.
  3. 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.
  4. Stir in spinach and cook until wilted, about 2 minutes.
  5. In a 9×13 inch baking dish, spread a thin layer of marinara sauce.
  6. Top with 3 lasagna noodles, overlapping as needed.
  7. Spread half of the pumpkin mixture over the noodles.
  8. Top with half of the spinach mixture and 1/3 of the mozzarella cheese.
  9. Repeat layers: marinara sauce, 3 noodles, remaining pumpkin mixture, remaining spinach mixture, and 1/3 of the mozzarella cheese.
  10. Top with remaining 3 noodles and marinara sauce.
  11. Sprinkle with remaining mozzarella cheese.
  12. Cover with foil and bake for 30 minutes.
  13. Remove foil and bake for 15 minutes more, or until golden brown and bubbly.
  14. Let stand for 10 minutes before serving.

Notes

For an extra layer of flavor, try adding a sprinkle of Italian seasoning to the ricotta mixture. Serve with a side salad for a complete meal.

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