If you’re searching for a cozy, soul-warming dish that perfectly blends the earthiness of pumpkin with vibrant spinach and rich cheeses, look no further than this delightful Spinach Pumpkin Lasagna. This is not just another lasagna; it’s a celebration of textures and flavors where creamy pumpkin sauce melds exquisitely with the hearty spinach and seasoned ground meat, creating layers of pure comfort. Whether you’re craving something nourishing on a chilly night or aiming to impress guests with a unique vegetarian-friendly option (easily adaptable), this Spinach Pumpkin Lasagna is sure to become a cherished favorite in your kitchen.

Spinach Pumpkin Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The magic of this Spinach Pumpkin Lasagna comes alive thanks to a handful of simple yet essential ingredients. Each one plays a vital role in developing the perfect balance of savory, creamy, and herbaceous notes, while also lending beautiful color and texture to the dish.

Olive oil: Used to sauté garlic and enhance the sauce’s aromatic base with a smooth richness.

Garlic (8 cloves): Freshly grated or minced, brings intense fragrance and deep flavor to the pumpkin sauce.
Pumpkin puree (2 cans, about 4 cups): The star ingredient that lends earthy sweetness and velvety texture.

Milk (2 cups): Keeps the pumpkin sauce creamy and light without overpowering its natural taste.
Salt (1 teaspoon and ½ teaspoon in meat mixture): Essential to balance and bring out all the dish’s flavors.

Dried oregano and basil: Combined in both the sauce and meat, these herbs add a classic Italian aroma and depth.
Vinegar or lemon juice (2 tablespoons, optional): A final touch to brighten and lift the pumpkin sauce.
Whole wheat lasagna noodles (1 pound, about 12 noodles): Offers a nutritious base with a hearty chew; gluten-free options work beautifully too.

Ground meat (½ pound): Adds richness and substance, perfectly seasoned with sage, oregano, basil, and salt.
Dried sage (½ teaspoon): Pairs wonderfully with pumpkin and meat, adding warm, savory notes.
Spinach (3 cups, thawed or cooked): Brings freshness, vibrant green color, and a mildly sweet earthiness to each layer.

Ricotta cheese (12–16 ounces): Provides creamy, subtle tang that melts smoothly into the spinach and meat mixture.
Mozzarella cheese (8 ounces): Thinly sliced or shredded to create gooey, melty layers that hold everything together.

How to Make Spinach Pumpkin Lasagna

Step 1: Make the Pumpkin Sauce

Start by warming olive oil over medium heat and sautéing the garlic just until it perfumes the kitchen, about one minute. Stir in the pumpkin puree, milk, salt, oregano, and basil, cooking gently over low heat to marry the flavors without letting the milk simmer or curdle. Finally, stir in vinegar or lemon juice if you want a bright, fresh finish to your sauce. Set this aside while you prepare the rest of your lasagna components.

Step 2: Prepare the Lasagna Noodles

Bring a large pot of water to boil—adding salt if you wish for extra flavor—and cook the whole wheat noodles according to package instructions until just tender. Drain them carefully and lay them flat on a tray or clean surface to prevent sticking and curling. Flattened noodles will be much easier to layer and will create a smooth, even lasagna.

Step 3: Cook the Meat and Mix with Spinach and Ricotta

In a large pan, brown the ground meat and season it with dried sage, oregano, basil, and salt. Once cooked through, combine this savory meat with your thawed or cooked spinach and the ricotta cheese, folding them together until you have a creamy, hearty filling ready for layering.

Step 4: Assemble the Lasagna

Grab a 9×13-inch glass casserole dish for assembling. Begin by spreading a thin layer of pumpkin sauce across the bottom to keep your noodles from sticking. Place a layer of noodles to cover the dish’s base, then spoon one-third of the spinach-ricotta-meat mixture over them. Add another generous layer of pumpkin sauce on top of that. For a multi-layered masterpiece, repeat this layering process—noodles, mixture, sauce—and in the middle layers, incorporate a portion of mozzarella to infuse gooey cheesiness right in the center. Finish with a final noodle layer topped with the remaining pumpkin sauce and sprinkle the rest of the mozzarella cheese for a beautifully melted top crust.

Step 5: Bake until Golden and Bubbling

Cover your dish with foil and bake at 425ºF for 30 minutes. Then, remove the cover to let the cheese brown beautifully over the next five minutes. Allow the lasagna to cool for at least 10 minutes before serving; this resting time helps the layers set perfectly and makes slicing easier.

How to Serve Spinach Pumpkin Lasagna

Garnishes

To take your Spinach Pumpkin Lasagna to the next level, sprinkle freshly grated Parmesan cheese over the top just before serving or adorn with a few fresh oregano leaves. These simple additions enhance the herbal freshness and add a lovely salty kick that complements the creamy pumpkin sauce.

Side Dishes

A light side salad with crisp greens, walnuts, and dried cranberries dressed in a tangy vinaigrette pairs beautifully, adding contrast to the rich layers of your lasagna. Steamed green beans or roasted Brussels sprouts also make excellent companions, providing a fresh, crunchy counterpoint to every bite.

Creative Ways to Present

Serve this lasagna family-style straight from the dish for a cozy dinner vibe, or for special occasions, plate individual slices garnished smartly with a sprig of fresh herbs and a drizzle of aged balsamic glaze. You can even craft lasagna “cups” using smaller ramekins to create delightful, individual portions that impress at a dinner party.

Make Ahead and Storage

Storing Leftovers

Spinach Pumpkin Lasagna tastes just as wonderful the next day. Cover any leftovers tightly and refrigerate for up to 3-4 days. The flavors meld beautifully overnight, often tasting even richer after a day or two.

Freezing

This dish freezes exceptionally well. For best results, assemble the lasagna in a freezer-safe dish, cover tightly with foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before baking.

Reheating

Reheat individual portions in the microwave or warm the whole dish in the oven at 350ºF, covered, until heated through. Removing the cover in the last few minutes will revive the lasagna’s golden cheese topping.

FAQs

Can I make this Spinach Pumpkin Lasagna vegetarian?

Absolutely! Simply omit the ground meat and consider adding extra spinach or mushrooms for additional texture and flavor. The pumpkin sauce and cheeses provide ample richness to keep it hearty and satisfying.

Is it necessary to use whole wheat noodles?

Not at all. Whole wheat noodles give a nuttier flavor and extra fiber, but you can easily swap in regular, gluten-free, or other specialty lasagna noodles depending on your preferences.

Can I use fresh pumpkin instead of canned puree?

Yes! Roast fresh pumpkin pieces, then puree them until smooth. Just ensure it’s cooked and well pureed to maintain the creamy consistency needed for the sauce.

What if I don’t have ricotta cheese?

You can substitute ricotta with cottage cheese or even a blend of cream cheese and sour cream for a similarly creamy texture. Keep in mind that the flavor will vary slightly, but it will still taste wonderful.

How can I make this dish vegan?

To go vegan, replace the meat with sautéed mushrooms or lentils, swap dairy cheeses for plant-based alternatives, and use a non-dairy milk of your choice in the pumpkin sauce. Adjust seasonings to compensate, and you’ll have a delicious vegan Spinach Pumpkin Lasagna!

Final Thoughts

There is something truly special about the way Spinach Pumpkin Lasagna brings comfort and warmth to the table with each bite. It’s a dish that invites you to slow down, savor, and share with loved ones. I encourage you to try making this at home—you might just discover your new go-to recipe for cozy nights and festive occasions alike!

Spinach Pumpkin Lasagna Recipe

★★★★★

5.3 from 14 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x

Diet: Low Fat

Print Recipe

Description

This Spinach Pumpkin Lasagna is a nutritious and comforting twist on traditional lasagna, featuring a creamy pumpkin sauce blended with aromatic herbs, layered with spinach, ricotta, ground meat, and whole wheat lasagna noodles. It’s perfect for a fall-inspired meal that offers a unique blend of flavors and wholesome ingredients.

Instructions

Make the Pumpkin Sauce: Warm the olive oil over medium heat and sauté the garlic until fragrant and tender, about 1 minute. Add the pumpkin puree, milk, salt, oregano, and basil and cook over low heat for a few minutes to marry the flavors, but do not let the milk simmer. Taste and add vinegar or lemon juice at the end to brighten the flavor. Set aside.
Boil the Noodles: Bring a large pot of water to a boil, optionally adding a generous amount of salt for flavor. Boil the lasagna noodles according to package instructions until al dente. Drain the noodles and lay them flat to cool and prevent curling, which will make assembling easier.

Prepare the Meat Mixture: In a large pan, brown the ground meat with dried sage, oregano, basil, and salt. Once cooked through, remove from heat and combine with the thawed or cooked spinach and ricotta cheese, mixing well to form the filling.
Assemble the Lasagna: Spread a thin layer of the pumpkin sauce on the bottom of a 9×13-inch glass casserole dish. Arrange a layer of lasagna noodles to cover the base (approximately 3 noodles per layer). Spread 1/3 of the spinach-ricotta-meat mixture evenly over the noodles, then spoon some pumpkin sauce on top.
Layer Cheese and Repeat: Add another layer of noodles, followed by another 1/3 of the ricotta mixture and more pumpkin sauce. In this middle layer, sprinkle approximately 1/3 of the mozzarella cheese to add gooey cheesiness inside the lasagna. Continue layering with the remaining noodles, ricotta mixture, and pumpkin sauce.

Top with Cheese and Bake: Finish by sprinkling the remaining mozzarella cheese over the top layer. Cover the dish with foil and bake at 425ºF (220ºC) for 30 minutes. Remove the cover and bake for an additional 5 minutes to brown the cheese on top. Let the lasagna cool for at least 10 minutes before serving.
Serve and Garnish: Optionally garnish with freshly grated Parmesan cheese or fresh oregano leaves for extra flavor and presentation.

Notes

For a vegetarian version, omit the ground meat and add extra spinach or sautéed mushrooms.

Whole wheat lasagna noodles add fiber and nutrients, but gluten-free noodles can be used as a substitute.
The vinegar or lemon juice in the pumpkin sauce is optional but helps to brighten and balance the flavors.
Allowing the lasagna to cool before serving helps it set and makes slicing easier.

Ensure not to let the pumpkin milk sauce simmer to prevent curdling.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Prep Time: 25 minutes

Cook Time: 40 minutes
Category: Main Dish
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of recipe)
Calories: 370 kcal

Sugar: 6 g
Sodium: 480 mg
Fat: 12 g

Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g

Carbohydrates: 45 g
Fiber: 6 g
Protein: 22 g

Cholesterol: 50 mg

Keywords: spinach pumpkin lasagna, pumpkin sauce lasagna, healthy lasagna recipe, whole wheat lasagna, fall recipes, pumpkin puree recipes