Creamy Pumpkin Lasagna with Spinach & Ricotta
This Creamy Pumpkin Lasagna with Spinach & Ricotta blends cozy fall flavors with Italian comfort for a rich, cheesy, and wholesome dinner everyone will love.
Equipment
- Baking Dish
- Large Pot
- Mixing bowls
- Whisk
- Spatula
- Knife
- Cutting Board
- Measuring cups and spoons
Ingredients
- 9 pieces 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
- to taste salt and pepper
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- To prevent watery layers, drain noodles well and avoid adding too much vegetable broth.
- Lightly sauté spinach before mixing with ricotta if excess water is a concern.
- Use shredded mozzarella for better melting and even cheese coverage.
- Allow lasagna to cool for at least 10 minutes before slicing for clean cuts.
- Freeze leftovers wrapped tightly for up to 2 months; thaw overnight before reheating.