Ingredients
Vegetable Sauté
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- Salt and pepper, to taste
Pumpkin Filling
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain unsweetened milk of choice (almond milk recommended)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
Ricotta Cheese Filling
- 15 ounces reduced-fat part-skim ricotta cheese or creamy ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- Kosher salt and black pepper, to taste
- Cooked spinach from above (folded in)
Lasagna Assembly
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh chopped basil or parsley for garnish
Instructions
- Cook the spinach: Heat a skillet or non-stick pan to medium heat and add olive oil. Sauté chopped onion until translucent, about 2-3 minutes. Add minced garlic and cook for 1 minute until fragrant. Add fresh spinach to the pan and toss with the onion and garlic. Cook for 3-4 minutes until spinach is wilted. Season with salt and pepper. Remove from heat and let cool.
- Prepare the pumpkin filling: In a medium mixing bowl, combine pumpkin puree, almond milk, ground cinnamon, ground nutmeg, and kosher salt. Stir well to create a smooth, creamy pumpkin sauce.
- Make the ricotta cheese filling: In another bowl, mix the ricotta cheese, egg, shredded mozzarella, parmesan, dried oregano (or basil), kosher salt, and black pepper. Fold in the cooked spinach until evenly distributed. This filling can be adapted to include cooked sausage or ground turkey if desired.
- Preheat and prepare baking dish: Preheat oven to 400°F (200°C). Spray a 9×13 inch baking dish with cooking spray to prevent sticking.
- Assemble the lasagna: Spread 1/2 cup of the pumpkin filling on the bottom of the baking dish. Layer 5 no-boil lasagna noodles on top. Spread half of the ricotta cheese filling over the noodles, sprinkle 1/2 cup shredded mozzarella cheese, then add more pumpkin filling and 1/2 of the shredded parmesan cheese. Repeat the layering process: noodles, cheese filling, pumpkin filling, mozzarella, and parmesan cheeses.
- Bake: Cover the assembled lasagna with aluminum foil and bake on the center rack of the oven for 25 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes, until the top is bubbly and golden.
- Cool and garnish: Remove the lasagna from the oven and allow it to cool for at least 25 minutes. Garnish with freshly chopped basil or parsley before serving.
Notes
- Use no-boil lasagna noodles to save time on prep.
- Do not substitute pumpkin pie filling for pumpkin puree as it contains added sugars and spices.
- Allowing the lasagna to cool before serving helps it set properly for cleaner slicing.
- For a non-vegetarian option, fold cooked sausage or ground turkey into the ricotta mixture.
- Swap almond milk for any milk of choice, but unsweetened is best to keep flavors balanced.
- Fresh herbs like basil or parsley add a bright, fresh finish to the dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
