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Vegetarian Pumpkin Spinach Lasagna

Vegetarian Pumpkin Spinach Lasagna
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Indulge in the comforting flavors of our Vegetarian Pumpkin Spinach Lasagna, a heartwarming dish perfect for chilly evenings. This delightful lasagna features layers of creamy pumpkin filling, fresh spinach, and rich ricotta cheese, offering a unique twist on traditional recipes. Ideal for family gatherings or cozy nights at home, this dish is not only delicious but also packed with nutrients. With its satisfying blend of flavors and textures, everyone at your table will be asking for seconds.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1/2 cup chopped white or yellow onion
  • 3 cloves garlic, minced
  • 6 oz fresh spinach (or frozen, thawed and squeezed)
  • Salt and pepper, to taste
  • 2 (15 oz) cans pumpkin puree (not pie filling)
  • 1/2 cup unsweetened milk of choice (e.g., almond or oat)
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp kosher salt
  • 15 oz reduced-fat ricotta cheese
  • 1 large egg (or flax egg for vegan)
  • 1/3 cup shredded mozzarella
  • 2 tbsp shredded parmesan
  • 1 tbsp dried oregano or dried basil
  • Salt and pepper, to taste
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella (for topping)
  • 1/2 cup grated parmesan (for topping)
  • Fresh chopped basil or parsley, for garnish
  • Chopped sun-dried tomatoes (optional)
  • Sautéed mushrooms (optional)
  • Zucchini or eggplant slices (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent, then add minced garlic and fresh spinach, cooking until wilted. Season with salt and pepper.
  3. In a mixing bowl, combine pumpkin puree, milk, cinnamon, nutmeg, and salt until smooth.
  4. In another bowl, mix ricotta cheese with an egg (or flax egg), mozzarella, parmesan, oregano (or basil), salt, and pepper until well combined.
  5. In a 9×13 inch baking dish, layer the ingredients starting with a thin layer of pumpkin filling followed by lasagna noodles, ricotta mixture, and sautéed spinach. Repeat layers two more times.
  6. Finish with a final layer of noodles topped with remaining pumpkin filling and shredded cheeses.
  7. Cover with foil and bake for 30 minutes; remove foil and bake an additional 15-20 minutes until bubbly.
  8. Let rest for 10 minutes before serving.

Nutrition

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