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Vegetarian Pumpkin Spinach Lasagna

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A cozy lasagna that combines the earthy sweetness of pumpkin with fresh spinach, perfect for fall dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup chopped white or yellow onion
  • 3 cloves of garlic, minced
  • 6 ounces fresh spinach
  • Salt and pepper
  • 2 (15oz) cans of pumpkin puree
  • 1/2 cup plain unsweetened milk of choice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 15 ounces reduced-fat, part-skim ricotta cheese
  • 1 large egg
  • 1/3 cup shredded mozzarella cheese
  • 2 tablespoons shredded parmesan cheese
  • 1 tablespoon dried oregano or dried basil
  • 12 no-boil lasagna noodles
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • Fresh chopped basil or parsley for garnish

Instructions

  1. Heat olive oil in a skillet over medium heat. Add chopped onions and sauté until they’re translucent, about 3-5 minutes. Stir in garlic and cook for an additional minute.
  2. Add fresh spinach to the skillet. Cook until wilted, then season with salt and pepper. Set aside to cool slightly.
  3. In a large bowl, mix the pumpkin puree, milk, cinnamon, nutmeg, and kosher salt until well combined.
  4. In another bowl, combine ricotta cheese, egg, shredded mozzarella, and parmesan. Season with oregano or basil, salt, and pepper.
  5. Preheat your oven to 375°F (190°C).
  6. Spread a thin layer of pumpkin mixture in a baking dish. Layer 3 no-boil lasagna noodles over it, followed by half the spinach mixture and half the ricotta mixture.
  7. Repeat layers: pumpkin mixture, noodles, spinach, and ricotta.
  8. Finish with a final layer of noodles, topped with remaining pumpkin mixture and mozzarella cheese, followed by parmesan.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until cheese is melted and bubbling.
  10. Let it cool for 10 minutes before serving. Garnish with fresh basil or parsley.

Notes

For a nut-free option, use regular milk instead of almond milk. Avoid watery lasagna by ensuring the spinach is well-drained before adding it.

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