Description
Indulge in the comforting flavors of fall with this delicious Pumpkin Spinach Lasagna. Layers of creamy pumpkin, flavorful spinach, and gooey cheese make this vegetarian lasagna a hearty and satisfying meal for any autumn evening.
Ingredients
Scale
Noodles:
- 9 lasagna noodles, cooked and drained
Spinach Mixture:
- 2 tablespoons olive oil
- 3 cups fresh spinach, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Pumpkin Layer:
- 1 (15-ounce) can pumpkin puree
- 1/2 cup milk (any kind)
Cheese Layers:
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Garnish:
- 1/4 cup fresh basil, chopped (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Sauté Spinach: In a skillet, sauté garlic in olive oil, then add spinach, cooking until wilted. Season with salt, pepper, and nutmeg.
- Prepare Pumpkin Mixture: Combine pumpkin puree and milk in a bowl.
- Layer Ingredients: Grease baking dish, layer noodles, ricotta, spinach, mozzarella, and pumpkin mixture.
- Repeat Layers: Repeat layering, ending with mozzarella and Parmesan.
- Bake: Cover with foil, bake for 25 minutes, then uncover and bake for an additional 15 minutes.
- Rest and Garnish: Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Notes
- You can substitute kale for spinach or use dairy-free alternatives to make this lasagna vegan.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 4g
- Sodium: 540mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 35mg
