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.
Ingredients
Scale
Pumpkin Sauce
- 1 Tablespoon olive oil
- 8 cloves garlic (grated or finely minced)
- 2 cans pumpkin puree (about 4 cups)
- 2 cups milk
- 1 teaspoon salt
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons vinegar or lemon juice (optional)
Lasagna Base
- 1 pound whole wheat lasagna noodles (12 noodles, can use gluten-free or other)
Meat and Cheese Mixture
- ½ pound ground meat (beef, turkey, or your choice)
- ½ teaspoon dried sage
- ½ teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- 3 cups thawed or cooked spinach
- 12–16 ounces ricotta cheese
- 8 ounces mozzarella cheese (thinly sliced or shredded)
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
