This Vegetarian Pumpkin Spinach Lasagna layers creamy pumpkin sauce, tender noodles, sautéed spinach, and melted cheese for a rich, savory twist on classic lasagna. Hearty and comforting without meat, it’s ideal for cozy evenings or family dinners.

Why You’ll Love This Recipe

Seasonal flair – creamy pumpkin adds sweetness and depth
Vegetarian comfort food – with spinach and melty layers in every bite
One-dish meal – easy to assemble and bake, minimal cleanup
Customizable – swap cheeses or herbs to match your taste

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

9 lasagna noodles (regular or no-boil)
2 cups canned pumpkin purée (not pie filling)
1½ cups ricotta cheese
1 cup grated mozzarella (plus extra for topping)
½ cup grated Parmesan cheese
10 oz fresh spinach, washed and chopped (or frozen and squeezed dry)
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon fresh sage or ½ teaspoon dried sage
¼ teaspoon ground nutmeg
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
Optional: crushed red pepper flakes

directions

Preheat oven
Preheat the oven to 375 °F (190 °C). Lightly grease a 9×13-inch baking dish.
Cook lasagna noodles
If using traditional noodles, cook according to package instructions until al dente. Drain and rinse under cold water.
Sauté spinach
In a large skillet, heat olive oil over medium heat. Add onion and sauté until softened (~5 minutes). Add garlic and sauté 30 seconds more until fragrant. Stir in chopped spinach and cook until wilted. Season with salt, pepper, and sage; remove from heat and let cool slightly.
Prepare pumpkin cheese mixture
In a bowl, combine pumpkin purée, ricotta, nutmeg, half of the Parmesan, salt, and pepper. Mix until smooth.
Assemble lasagna
Spread a thin layer of pumpkin-ricotta mixture on the bottom of the dish. Add 3 noodles. Layer half the spinach mixture and about one-third of the mozzarella on top. Repeat: pumpkin layer, noodles, spinach, cheese. Top with final noodles, remaining pumpkin mixture, and remaining mozzarella. Sprinkle extra Parmesan over the top.
Bake
Cover the dish loosely with foil and bake for 25 minutes. Remove foil and bake an additional 10–15 minutes until cheese is melted and bubbly, and the lasagna is heated through.
Rest before serving
Remove from oven and let rest for 10 minutes to set before slicing.

Servings and timing

Servings: 6
Prep time: 15 minutes
Assembly time: 10 minutes
Bake time: ~40 minutes
Total time: ~1 hour

Variations

Gluten‑free: Use gluten-free lasagna noodles.
Cheese-free option: Swap ricotta and mozzarella with a plant-based cheese spread and sprinkle nutritional yeast.
Add vegetables: Layer in roasted mushrooms, bell peppers, or zucchini.
Herb variations: Substitute sage with fresh thyme, basil, or rosemary.
Saucy option: Stir in a little vegetable broth to pumpkin mixture for a looser, sauce-like texture.

storage/reheating

Refrigerator: Store cooled leftovers in an airtight container for up to 3 days.
Reheat: Warm individual portions in the oven at 350 °F (175 °C) for 10–12 minutes, or microwave until heated through.
Freezer: Freeze individual portions in sealed containers for up to 2 months. Thaw overnight and reheat in the oven for best texture.

Vegetarian Pumpkin Spinach Lasagna

FAQs

Can I use frozen spinach?

Yes—as long as it’s fully thawed and excess liquid is squeezed out before cooking.

Is canned pumpkin sweetened?

No—use unsweetened pumpkin purée (not pie filling) for savory flavor.

Can I make this ahead?

Yes—assemble and refrigerate unbaked up to 24 hours ahead, then bake when ready.

How can I make it lighter?

Use part-skim ricotta and skim mozzarella or reduce cheese slightly.

Can I double the recipe?

Yes—use a larger pan and double all ingredients; adjust bake time slightly if needed.

Can I add heat?

Stir in crushed red pepper flakes or chopped jalapeño to the spinach mixture before layering.

Are leftovers still good?

Yes—lasagna actually tastes better the next day as flavors meld together.

Can I use fresh pasta sheets?

Yes—just reduce initial bake time under foil to avoid overcooking.

What salad pairs well?

A crisp green salad or arugula with lemon vinaigrette complements the richness.

Is this suitable for vegetarians?

Yes—the recipe contains no meat or meat-based broth.

Conclusion

This Vegetarian Pumpkin Spinach Lasagna is a comforting and flavorful meatless twist on classic lasagna. With creamy pumpkin layers, savory spinach, and melted cheese in every bite, it’s a dish that’s both elegant and easy to make. Enjoy a hearty vegetarian meal that’s perfect for cozy nights and family gatherings!