Description
A comforting vegetarian lasagna featuring rich pumpkin and fresh spinach, perfect for cozy dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped white or yellow onion
- 3 cloves of garlic, minced
- 6 ounces fresh spinach
- Salt and pepper to taste
- 2 (15 oz) cans of pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain unsweetened milk of choice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces reduced-fat part-skim ricotta cheese
- 1 large egg
- 1/3 cup shredded mozzarella cheese
- 2 tablespoons shredded parmesan cheese
- 1 tablespoon dried oregano or dried basil
- 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: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the minced garlic and spinach, cooking until wilted. Season with salt and pepper, then set aside to cool.
- Make the pumpkin filling: In a bowl, mix the pumpkin puree with milk, cinnamon, nutmeg, and kosher salt until smooth.
- Prepare the creamy ricotta filling: In another bowl, combine the ricotta cheese, egg, oregano (or basil), and a dash of salt and pepper.
- Layer and bake the lasagna: Preheat your oven to 375°F (190°C). Spread a layer of the pumpkin filling on the bottom of a lasagna dish. Place 4 no-boil lasagna noodles over this layer, and then add half of the spinach mix followed by half of the ricotta filling. Repeat these layers once more, finishing with the remaining pumpkin filling. Top with mozzarella and parmesan cheese. Cover the dish with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 15-20 minutes until the cheese is bubbly and golden.
- Serve and enjoy: Allow it to cool slightly before serving. Garnish with fresh basil or parsley for an extra touch!
Notes
Feel free to make substitutions based on your taste or dietary needs!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 40mg