Description
This hearty vegetarian lasagna offers a nutritious and savory experience, layering roasted pumpkin puree with fresh sautéed spinach. Enhanced by a nutmeg-infused béchamel style filling and topped with a golden-brown cheese crust, this dish avoids acidity and focuses on earthy, comforting flavors. It is an ideal freezer-friendly choice for festive gatherings or cozy weeknight meals.
Ingredients
1 box lasagna noodles
3 cups pure pumpkin puree
16 ounces fresh spinach
15 ounces ricotta cheese
3 cups mozzarella cheese, shredded
1 cup parmesan cheese, grated
1/4 teaspoon nutmeg
Salt and black pepper to taste
Olive oil for greasing
Instructions
Preheat the oven to 375°F (190°C).
Whisk the pumpkin puree, nutmeg, salt, and pepper in a medium bowl until smooth.
Sauté the fresh spinach in a pan until wilted and squeeze out all excess moisture thoroughly.
In a separate bowl, combine the ricotta cheese with half the parmesan and the wilted spinach.
Spread a thin layer of pumpkin puree across the bottom of a greased 9×13 baking dish.
Place one layer of lasagna noodles over the base.
Spread one-third of the ricotta spinach mixture over the noodles.
Add a layer of pumpkin puree on top of the ricotta.
Sprinkle a portion of mozzarella.
Repeat the layers, ending with mozzarella and the remaining parmesan on top.
Cover with foil and bake for 30 minutes, then remove foil and bake for another 15 minutes until bubbly and golden.
Notes
Ensure all excess moisture is squeezed from the spinach to prevent a watery lasagna. This dish can be assembled in advance and kept in the freezer for up to one month. Bake covered for an additional 15-20 minutes if cooking from frozen.
- Prep Time: 25
- Cook Time: 45
- Category: Recipes
- Method: Baking
- Cuisine: Vegetarian Italian
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 45mg