Description
This pumpkin and spinach lasagna is a creamy and delicious twist on traditional lasagna that is perfect for fall.
Ingredients
Scale
- 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
- 2 (15oz) cans of 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
- 15 ounces reduced-fat, part-skim ricotta cheese or any kind of 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
- 12 no-boil lasagna noodles
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Fresh chopped basil or parsley for garnish
Instructions
- Heat up a skillet or non-stick pan to medium heat on the stovetop and add 1 tablespoon of olive oil to the pan.
- Once hot, add in the chopped onion, season with salt and pepper, toss and cook for 2-3 minutes. Then add in the minced garlic and cook for about 1 minute.
- Add in the fresh spinach, it will seem like a lot in the pan but it will wilt down a lot. Try to toss the spinach with the cooked onions and garlic to get it nice and coated with all of that flavor. Taste and add in more salt and pepper if needed.
- Once the spinach has cooked and wilted down (about 3-4 minutes), set it aside to cool.
- While the spinach is cooking, you can prepare the pumpkin filling. Add all ingredients to a medium size mixing bowl and stir into a nice creamy pumpkin sauce.
- Add the ricotta cheese, egg, mozzarella, parmesan, oregano, salt, and pepper to a medium-size mixing bowl and stir to combine. Fold in the cooked spinach. If you are adding in cooked sausage or ground turkey this is where you would add it in.
- Preheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray.
- Assemble: Place 1/2 cup of the pumpkin filling into the bottom of your prepared pan. Layer in 5 of the lasagna noodles. Top the noodles with 1/2 of the ricotta cheese filling, 1/2 cup of the mozzarella cheese then more pumpkin filling and 1/2 of the shredded parmesan cheese. Then repeat: Noodles, cheese filling, pumpkin filling, mozzarella, parmesan.
- Cover with foil and bake in the center rack of the preheated oven for 25 minutes, then remove the foil and bake covered for another 15-20 minutes.
- Remove and let cool for at least 25 minutes and top with freshly chopped herbs.
Notes
- This lasagna can be stored in the refrigerator for up to 3 days.
- Feel free to substitute the spinach with other greens like kale or chard.
- Add cooked ground turkey or sausage for extra protein.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 7g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 80mg