Creamy Pumpkin Lasagna with Spinach & Ricotta

Fall flavors meet Italian comfort in this Creamy Pumpkin Lasagna with Spinach & Ricotta, a luscious twist on traditional lasagna that’s perfect for cozy dinners and holiday gatherings. The smooth pumpkin puree combines beautifully with ricotta and fresh spinach, layered between tender noodles and topped with melty mozzarella and Parmesan. This dish brings a subtle sweetness and hearty, wholesome texture that makes every bite memorable. Whether you’re craving something new for dinner or looking to impress guests with a seasonal recipe, this lasagna delivers creamy richness and vibrant flavors in every slice.

Why This Recipe Works

This Creamy Pumpkin Lasagna with Spinach & Ricotta shines because it balances creamy, savory, and earthy ingredients perfectly. The pumpkin puree adds natural sweetness and moisture, creating a delicate sauce that keeps the lasagna moist without being heavy. Ricotta lends a creamy texture that binds the spinach and spices beautifully. The combination of garlic powder, onion powder, oregano, and basil infuses the dish with classic Italian aromatics, while the mozzarella and Parmesan cheeses add that irresistible cheesy pull and depth of flavor. Using fresh spinach adds a pop of color and nutrients that lighten the dish, making it feel fresh and wholesome. Plus, the use of vegetable broth helps create a sauce that’s silky but not watery, ensuring the noodles cook perfectly through absorption.

Gather These Ingredients

• 9 lasagna noodles (regular or no-boil)
• 2 cups pumpkin puree (not pumpkin pie filling)
• 1 cup ricotta cheese
• 2 cups fresh spinach, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup vegetable broth

Essential Tools for Success

• Baking dish: A 9×13 inch casserole dish works perfectly for layering the lasagna.
• Large pot: For boiling the lasagna noodles if not using no-boil noodles.
• Mixing bowls: To combine the pumpkin mixture and the ricotta-spinach filling separately.
• Whisk and spatula: For mixing ingredients evenly and spreading layers smoothly.
• Knife and cutting board: To chop the fresh spinach finely.
• Measuring cups and spoons: For precise ingredient quantities.

Creamy Pumpkin Lasagna with Spinach & Ricotta in Steps

Step 1: Prepare the Noodles

If you’re using traditional lasagna noodles, bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and set aside on a clean towel to prevent sticking. If you prefer, no-boil noodles can be used for convenience, but ensure you increase the vegetable broth slightly to help them cook through.

Step 2: Make the Pumpkin Sauce

In a medium bowl, whisk together the pumpkin puree, olive oil, vegetable broth, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper. This mixture will be your creamy, flavorful sauce that replaces traditional tomato sauce, bringing a velvety texture and warm fall flavor to the dish.

Step 3: Prepare the Ricotta-Spinach Filling

In another bowl, combine the ricotta cheese with the chopped fresh spinach. Add a pinch of salt and pepper, then mix until well combined. The ricotta adds a luscious creaminess that complements the pumpkin sauce, while the spinach adds freshness and a mild earthy flavor.

Step 4: Assemble the Lasagna

Preheat your oven to 375°F (190°C). Begin by spreading a thin layer of the pumpkin sauce on the bottom of your baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture evenly over the noodles, then sprinkle a third of the shredded mozzarella and a little Parmesan. Repeat the layers: pumpkin sauce, noodles, ricotta-spinach, mozzarella, and Parmesan. Finish with a final layer of noodles topped with the remaining pumpkin sauce and the rest of the mozzarella and Parmesan cheese.

Step 5: Bake to Perfection

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden brown. Let the lasagna sit for about 10 minutes before slicing; this resting time helps the layers set perfectly for clean serving.

Step 6: Serve and Enjoy

Slice the lasagna into squares and serve warm. This Creamy Pumpkin Lasagna with Spinach & Ricotta pairs wonderfully with a crisp green salad or your favorite crusty bread. If you love breads with a touch of greens, try pairing it with Cheesy Spinach Bread for an extra indulgent meal.

Seasonal Spins

• Add toasted walnuts or pecans between layers for a delightful crunch and nutty flavor.
• Swap fresh spinach for kale or Swiss chard for a heartier green with a slightly different taste.
• Mix in a teaspoon of pumpkin pie spice for a sweeter, aromatic twist ideal for fall celebrations.
• Top with fresh sage leaves before baking for an herby fragrance that enhances the pumpkin’s earthiness.

Troubleshooting Tips

• Lasagna too watery: Make sure to drain your noodles well and don’t add too much vegetable broth. Let the lasagna rest after baking to absorb excess moisture.
• Spinach watery: If your spinach releases water, sauté it lightly before mixing with ricotta and let it cool to prevent soggy layers.
• Cheese not melting evenly: Use shredded mozzarella rather than pre-sliced for better melting and even coverage.
• Difficulty slicing: Allow the lasagna to cool for at least 10 minutes before cutting to help it hold its shape.

Storing Tips & Timelines

This Creamy Pumpkin Lasagna with Spinach & Ricotta keeps well in the refrigerator for up to 4 days when stored in an airtight container. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. You can also freeze portions for up to 2 months—wrap tightly with plastic wrap and foil. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Ask & Learn

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that could alter the savory balance of the lasagna.

Is it possible to make this recipe gluten-free?

Absolutely! Swap the regular lasagna noodles for gluten-free lasagna noodles, and ensure your vegetable broth and cheeses are gluten-free certified to keep it safe.

Can I prepare this lasagna in advance?

Yes! You can assemble the lasagna a day ahead, cover it tightly, and refrigerate. When ready to bake, add 5-10 extra minutes to the baking time to ensure it’s heated through.

What are some complementary dishes to serve with this lasagna?

Light side dishes like a crisp green salad with vinaigrette, roasted vegetables, or Ricotta Lemon Loaf for dessert complement the creamy texture and rich flavors beautifully.

One Pan, More Ideas

• Try Turkey Meatballs In Pumpkin Sage Sauce for a protein-packed dinner with a similar autumnal flavor profile.
• Whip up Cheesy Spinach Bread to serve alongside your lasagna for a cheesy, green-packed side.
• Make a sweet finish with Ricotta Lemon Loaf, a moist and zesty dessert that pairs well with savory meals.

That’s a Wrap

This Creamy Pumpkin Lasagna with Spinach & Ricotta is a delightful harmony of seasonal flavors and classic Italian comfort. With simple ingredients and straightforward steps, it transforms pumpkin into a star component of a satisfying, cheesy, and nourishing meal. Whether you’re serving it for a family dinner or special occasion, it’s sure to become a new favorite in your recipe collection. Enjoy the warmth and richness of pumpkin and spinach, all wrapped up in cheesy goodness!

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