Description

This Pumpkin Lasagna with Ricotta and Spinach is a delightful dish that brings together layers of creamy pumpkin, rich ricotta, and vibrant spinach. Perfect for a cozy dinner or meal prep, it’s a warm embrace of fall flavors that everyone will love.

Ingredients

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9 uncooked lasagna noodles
3 tablespoons olive oil
3 cloves garlic, minced
1 small finely diced onion or shallots
1 teaspoon fresh thyme
1 teaspoon sage
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Salt and black pepper to taste
Pinch of red pepper flakes (optional)
2 cans pumpkin puree (15 ounces each)
1 cup milk
8 ounces fresh spinach, chopped
2 cups ricotta cheese
1 1/2 cups mozzarella cheese, divided
1/2 cup Parmesan cheese, divided
1 beaten egg
1/4 cup fresh parsley, chopped

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Instructions

Preheat the oven to 375°F and boil salted water for lasagna noodles. Cook noodles until al dente and drain.
Sauté garlic and onion in olive oil until fragrant, then add thyme, sage, spices, pumpkin puree, and milk. Simmer to thicken.
Sauté spinach until wilted, season with salt and pepper, then set aside to cool.
Mix ricotta, 1 cup of mozzarella, 1/4 cup Parmesan, egg, parsley, and sautéed spinach together.
Grease a baking dish, layer noodles, cheese mixture, and pumpkin sauce, repeating layers until combined.
Cover with foil and bake for 40 minutes, then uncover and bake for another 20 minutes until the top is golden. Broil if desired.
Let cool for 10 minutes before serving, garnishing with nuts or additional cheese.

Notes

Ensure noodles do not stick together while boiling.
Using pumpkin puree rather than pie filling enhances flavors.
Make it ahead by refrigerating before baking.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 450mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 15g
Cholesterol: 60mg