Introduction

Remember those chilly autumn evenings, the kind where the air smells like woodsmoke and fallen leaves? There’s something about that season that just calls for comfort food, doesn’t it? Well, get ready to wrap yourself in a warm, delicious hug with this absolutely delightful Vegetarian Pumpkin Spinach Lasagna. It’s surprisingly simple to put together, making it perfect for a weeknight dinner or even a special occasion when you want something truly memorable without all the fuss.

Why You’ll Love This Recipe

Fast: Even with no-boil noodles, this comes together quicker than you might think!
Easy: Seriously, the steps are so straightforward, you’ll feel like a kitchen pro.
Giftable: Imagine bringing this bubbling masterpiece to a friend’s potluck or as a “thinking of you” meal. They’ll be so grateful!
Crowd-pleasing: Even picky eaters often adore this creamy, savory, and slightly sweet twist on lasagna.

Ingredients

Gather ’round, my friends, and let’s talk about what magic we’re going to make! Here’s what you’ll need:

1 tablespoon olive oil: Just a touch to get our veggies happy.
1/2 cup white or yellow onion, finely chopped: The sweet foundation of our flavor.
3 cloves garlic, minced: Because, let’s be honest, is anything truly delicious without garlic?
6 oz fresh spinach: We’ll wilt it down into little flavor bursts.
2 (15oz) cans pumpkin puree: This is our secret ingredient for creaminess and that beautiful fall flavor! Make sure it’s just pumpkin, no pie filling here.
1/2 teaspoon ground cinnamon: A whisper of warmth to complement the pumpkin.
1/2 teaspoon ground nutmeg: The classic partner to cinnamon, adding that cozy depth.
1/4 teaspoon kosher salt, plus more to taste: We’re building flavor layer by layer!
Kosher salt and black pepper, to taste: Seasoning is key, so taste as you go!
15 oz ricotta cheese: For that dreamy, creamy layer we all love in lasagna.
1 large egg: Helps bind our ricotta mixture together.
1/2 cup milk: To make the ricotta filling extra smooth and spreadable.
1 tablespoon dried oregano or dried basil: Your favorite herb to add a savory note.
12 no-boil lasagna noodles: The ultimate time-saver! No boiling required.
1 1/3 cup mozzarella cheese, shredded: For that glorious, melty, cheesy goodness.
1/2 cup grated Parmesan cheese, plus 2 tablespoons for topping: Adds a salty, nutty kick that’s simply divine.
Fresh basil or parsley, for garnish (optional): A little green makes everything feel special!

How to Make It

Alright, apron on? Let’s do this! It’s easier than you think.

Preheat your oven: Get that oven nice and toasty to 375°F (190°C).
Sauté the aromatics: Grab a big skillet and warm up your olive oil over medium heat. Toss in the chopped onion and let it soften up, about 5-7 minutes. You want it nice and translucent. Then, add the minced garlic and cook for just about 1 minute more until it smells amazing. Don’t let it burn!
Wilt the spinach: Now, add your fresh spinach to the skillet. It might look like a lot, but it’ll cook down quickly. Stir it around for 2-3 minutes until it’s all wilted and lovely. Then, take the skillet off the heat.
Mix the pumpkin magic: In a big bowl, combine the pumpkin puree, cinnamon, nutmeg, and that first 1/4 teaspoon of kosher salt. Give it a good stir and season with a pinch more salt and pepper if you like. This is our earthy, sweet base!
Whip up the ricotta dream: In a separate medium bowl, whisk together the ricotta cheese, egg, milk, and your dried oregano or basil. A little salt and pepper here too, to make it sing!
Start the layering: Now for the fun part! Spread a thin layer of your pumpkin mixture right on the bottom of your 9×13 inch baking dish. This prevents the bottom noodles from sticking and adds flavor.
First noodle layer: Arrange a single layer of your no-boil lasagna noodles right over the pumpkin mixture. They might overlap a little, that’s okay!
Ricotta goodness: Spoon half of your creamy ricotta mixture evenly over the noodles. Spread it out gently with your spoon or spatula.
Spinach sprinkle: Now, layer half of your wilted spinach mixture on top of the ricotta.
Cheesy delight: Sprinkle about 1/3 cup of the shredded mozzarella and about 1/6 cup of the grated Parmesan cheese over the spinach. Get ready for that cheese pull!
Repeat the symphony: We’re going to do it all again! Add another layer of pumpkin mixture, followed by noodles. Then, spread the remaining ricotta mixture, top with the remaining spinach, and sprinkle with another 1/3 cup of mozzarella and 1/6 cup of Parmesan.
The grand finale layer: Top everything with a final layer of noodles. Then, spread the rest of the pumpkin mixture over these noodles, making sure to cover them well.
The ultimate topping: Sprinkle the remaining 1/3 cup of mozzarella cheese all over the top, and finish it off with the remaining 2 tablespoons of grated Parmesan cheese. This is going to get beautifully golden and bubbly.
Cover and bake: Tightly cover your baking dish with aluminum foil. This helps steam the noodles and cook everything through evenly. Pop it into your preheated oven for 30 minutes.
Uncover and brown: After 30 minutes, carefully remove the foil. Let it bake for another 15-20 minutes, or until the top is beautifully golden brown and you see those lovely bubbly cheese pockets.
Rest and enjoy: This is the hardest part – waiting! Let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set up, so you get nice, clean slices. Garnish with fresh basil or parsley if you’re feeling fancy!

Substitutions & Additions

Feeling creative? I love to play around with this recipe! Here are a few ideas:

Add some protein: If you want a heartier meal, you could add some cooked crumbled vegetarian sausage or even some sautéed mushrooms along with the spinach.
Spice it up: A pinch of red pepper flakes in the pumpkin mixture can add a subtle warmth.
Veggie boost: Sautéed zucchini or bell peppers could be a lovely addition to the spinach layer.
Different cheese: If you don’t have mozzarella, a Monterey Jack or a blend of Italian cheeses would work beautifully.
Herbs: Fresh thyme or sage chopped finely and added to the pumpkin mixture can be wonderful for fall.

Tips for Success

A few little secrets to make your lasagna absolutely perfect every time:

Don’t overcook the spinach: You just want it wilted, not mushy.
Season generously: Taste your pumpkin and ricotta mixtures before layering. They should be well-seasoned on their own.
Spread evenly: Try to spread your pumpkin and ricotta layers as evenly as possible for a balanced bite.
Prep ahead: You can totally assemble this lasagna a day in advance! Cover it tightly with plastic wrap and then foil, and refrigerate. You might need to add a few extra minutes to the covered baking time.
No-boil noodle tip: Make sure your sauces are moist enough for the no-boil noodles to absorb liquid and cook properly. The pumpkin and ricotta mixtures here are perfect for that!

How to Store It

Leftovers are the best, aren’t they? This lasagna keeps wonderfully!

In the Refrigerator: Once cooled, cover any leftovers tightly with plastic wrap or transfer to an airtight container. It should stay fresh and delicious for about 3-4 days.
Reheating: The best way to reheat individual slices is in the oven at around 350°F (175°C) until heated through. You can also gently reheat in the microwave, but the oven gives you that lovely crisp top back.
Freezing: You can freeze the entire unbaked or baked lasagna! If baking from frozen, add a significant amount of time to the baking instructions, and be sure to cover it well. Baked, it will keep in the freezer for about 2-3 months.

FAQs

Got questions? I’ve got answers!

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: Oh no, please don’t! Pumpkin pie filling has sugar and spices already added, which will change the flavor of your lasagna completely. You want plain, 100% pumpkin puree for this recipe.

Q: My lasagna noodles are still a bit firm after baking. What did I do wrong?
A: This usually happens if there isn’t enough moisture for the no-boil noodles to absorb. Make sure your pumpkin and ricotta mixtures are spread relatively evenly and aren’t too thick, and that the top layer of noodles is well-covered with the pumpkin mixture.

Q: Can I make this recipe dairy-free or vegan?
A: You absolutely can with a few easy swaps! Use a plant-based ricotta alternative, a dairy-free milk (like almond or soy), and vegan mozzarella and Parmesan shreds. You’ll also need to skip the egg or use a binder like a flax egg in the ricotta mixture.

Q: How many servings does this recipe make?
A: This recipe typically serves 6-8 people, depending on how generously you slice it!

Cozy Vegetarian Pumpkin Spinach Lasagna

A delightful and surprisingly simple vegetarian lasagna with a creamy pumpkin and spinach filling, perfect for a comforting meal.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 50

Servings 8 people

Equipment

Skillet large
bowl big
bowl medium
Baking dish 9x13 inch
aluminum foil

Ingredients

Main ingredients

1 tablespoon olive oil Just a touch to get our veggies happy.
0.5 cup white or yellow onion finely chopped. The sweet foundation of our flavor.
3 cloves garlic minced. Because, let's be honest, is anything truly delicious without garlic?
6 oz fresh spinach We'll wilt it down into little flavor bursts.
2 (15oz) cans pumpkin puree This is our secret ingredient for creaminess and that beautiful fall flavor! Make sure it's just pumpkin, no pie filling here.
0.5 teaspoon ground cinnamon A whisper of warmth to complement the pumpkin.
0.5 teaspoon ground nutmeg The classic partner to cinnamon, adding that cozy depth.
0.25 teaspoon kosher salt plus more to taste. We're building flavor layer by layer!
kosher salt and black pepper to taste. Seasoning is key, so taste as you go!
15 oz ricotta cheese For that dreamy, creamy layer we all love in lasagna.
1 large egg Helps bind our ricotta mixture together.
0.5 cup milk To make the ricotta filling extra smooth and spreadable.
1 tablespoon dried oregano or dried basil Your favorite herb to add a savory note.
12 no-boil lasagna noodles The ultimate time-saver! No boiling required.
1.33 cup mozzarella cheese shredded. For that glorious, melty, cheesy goodness.
0.5 cup grated Parmesan cheese plus 2 tablespoons for topping. Adds a salty, nutty kick that’s simply divine.
Fresh basil or parsley for garnish (optional). A little green makes everything feel special!

Instructions

Preheat your oven to 375°F (190°C).
Warm olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until translucent. Add minced garlic and cook for 1 minute more until fragrant. Do not let it burn.
Add fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Remove skillet from heat.
In a large bowl, combine pumpkin puree, cinnamon, nutmeg, and 1/4 teaspoon kosher salt. Stir and season with additional salt and pepper to taste.
In a separate medium bowl, whisk together ricotta cheese, egg, milk, and dried oregano or basil. Season with salt and pepper.
Spread a thin layer of the pumpkin mixture on the bottom of a 9x13 inch baking dish.
Arrange a layer of no-boil lasagna noodles over the pumpkin mixture.
Spoon half of the ricotta mixture evenly over the noodles and spread gently.
Layer half of the wilted spinach mixture on top of the ricotta.
Sprinkle about 1/3 cup of mozzarella and 1/6 cup of Parmesan cheese over the spinach.
Repeat the layers: another layer of pumpkin mixture, followed by noodles, the remaining ricotta mixture, the remaining spinach, and another 1/3 cup mozzarella and 1/6 cup Parmesan.
Add a final layer of noodles. Spread the rest of the pumpkin mixture over these noodles, ensuring they are well covered.
Sprinkle the remaining 1/3 cup mozzarella cheese and the remaining 2 tablespoons of grated Parmesan cheese over the top.
Tightly cover the baking dish with aluminum foil and bake for 30 minutes.
Carefully remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving. Garnish with fresh basil or parsley if desired.

Notes

Prep ahead: You can assemble this lasagna a day in advance! Cover it tightly with plastic wrap and then foil, and refrigerate. You might need to add a few extra minutes to the covered baking time.