3 Vegetarian Pumpkin Spinach Lasagna Recipes for a Cozy Fall Dinner

Vegetarian Pumpkin Spinach Lasagna, Easy Recipe

Some dinners make the whole house feel warmer, and this vegetarian pumpkin spinach lasagna does exactly that. It layers a creamy pumpkin ricotta filling with tender spinach between soft lasagna noodles, then finishes with melted mozzarella and parmesan across the top.

It is a meatless main dish that eats like a Sunday supper, and it comes together without a lot of fuss.

I first made this on a cool October evening when I wanted something cozy but did not want to spend the whole afternoon in the kitchen. It has been on repeat ever since.

My husband is a serious lasagna person, and he went back for seconds before I even sat down at the table.

The pumpkin and the cheese do so much work here that nobody asks where the meat went, which is the highest compliment I can give a vegetarian dinner.

The recipe serves 12, so it works for a big family meal or for leftovers you will actually be happy to find in the fridge the next day.

Prep takes about 15 minutes, the oven does the rest, and the total time lands around 55 minutes. Serve it with a simple green salad and a little crusty bread, and dinner is handled.

If you love this style of cooking, a few of my other favorites in the same cozy family are a roasted butternut squash lasagna, spinach lasagna roll ups, and a cottage cheese lasagna. They all follow the same friendly logic: warm layers, plenty of cheese, and vegetables tucked in where everyone will eat them.

One thing I have learned is that this lasagna is very hard to ruin. The pumpkin filling is loose and creamy before it bakes, the noodles soften right in the oven, and the cheese browns at the very end. Even on a hectic weeknight, it comes out of the kitchen looking like you spent all day on it.

Why you’ll love this recipe

This one earns its place in the weekly rotation for a few simple reasons.

• Short ingredient list. Spinach, cheese, and pumpkin carry the whole dish, and everything else is a pantry staple.
• Cozy fall flavor that still feels light. It is a hearty vegetarian meal built around real autumn flavors.
• Easy to make vegan. Swap in dairy free ricotta, mozzarella, and parmesan and it still bakes up creamy.
• Kid friendly. The mild, slightly sweet pumpkin sauce is a gentle introduction for picky eaters.
• Great the next day. It stores and reheats beautifully, so it doubles as meal prep.

That combination of easy, filling, and family approved is exactly what I want from a fall dinner.

Ingredients in this pumpkin spinach lasagna

Here is everything you need. The full amounts are grouped below so you can shop in one trip.

For the cooked spinach

• 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

For the pumpkin filling

• 2 (15 ounce) cans pumpkin puree, and be sure it is pumpkin puree and 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

For the ricotta cheese filling

• 15 ounces reduced fat, part skim ricotta cheese, or any creamy ricotta you like
• 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

For layering

• 12 no boil lasagna noodles
• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• Fresh chopped basil or parsley for garnish, optional

A few ingredient notes before you start. Use real pumpkin puree, either store bought or homemade, and keep pumpkin pie filling out of this recipe because it is already sweetened and spiced for dessert.

Fresh spinach is my first choice, and if you only have frozen, thaw it fully first. No boil noodles are the easiest option here, and traditional noodles should be pre boiled and cooled before you build the layers. For the milk, unsweetened is important, and dairy free works beautifully.

How to make pumpkin spinach lasagna

Step 1: Cook the spinach. Heat a skillet or nonstick pan over medium heat and add 1 tablespoon of olive oil. Once it is hot, add the chopped onion, season with salt and pepper, toss, and cook for 2 to 3 minutes.

Add the minced garlic and cook for about 1 minute. Then add the fresh spinach. It will look like far too much for the pan, but it wilts down fast.

Toss it with the onions and garlic so every leaf picks up that flavor, taste it, and add more salt and pepper if it needs it. Once the spinach has wilted, about 3 to 4 minutes, set it aside to cool.

Step 2: Make the pumpkin filling. While the spinach cooks, stir together the pumpkin puree, milk, cinnamon, nutmeg, and kosher salt in a medium size mixing bowl. Keep stirring until it looks like a smooth, creamy pumpkin sauce. It will be thick, and that is exactly right, because the oven loosens it as it bakes.

Step 3: Make the ricotta filling. In another medium size bowl, combine the ricotta, egg, mozzarella, parmesan, oregano, salt, and pepper. Stir until it is evenly blended, then fold in the cooled spinach mixture. If you are adding cooked sausage or ground turkey, this is the moment to stir it in.

Step 4: Layer the lasagna. Preheat the oven to 400 degrees and spray a 9×13 baking dish or lasagna pan with cooking spray. Spread 1/2 cup of the pumpkin filling across the bottom of the pan. Add 5 lasagna noodles.

Top them with half of the ricotta filling, 1/2 cup of the mozzarella, more pumpkin filling, and half of the shredded parmesan. Repeat the layers: noodles, cheese filling, pumpkin filling, mozzarella, and parmesan. Finish with whatever cheese you have left.

Step 5: Bake. Cover the pan with foil and bake on the center rack of the preheated oven for 25 minutes. Remove the foil and bake for another 15 to 20 minutes, until the top is golden brown and the edges are bubbling.

Step 6: Cool before slicing. Take the lasagna out of the oven and let it cool for at least 25 minutes. This rest is what gives you neat slices instead of a pile on the plate. Top with freshly chopped basil or parsley and serve.

If you are wondering whether the noodles will really cook through, they do. The pumpkin filling and the ricotta filling both release moisture as they bake, and that is what softens the noodles and brings everything together into one creamy, sliceable pan.

Recipe Tips and Variations

This recipe is forgiving, so use what you have on hand.

• Greens: Kale works in place of spinach. If you use frozen spinach, thaw, drain, and saute it first so the lasagna does not turn watery.
• Vegan version: Use dairy free ricotta, mozzarella, and parmesan. Lentil noodles are a great pick for a vegan pan, but cook them according to the package first, since they are not a no boil noodle.
• Noodles: No boil noodles are the easiest and they come in gluten free versions too. Whole wheat noodles need to be pre cooked following the package directions before layering.
• Pumpkin swaps: Mashed or canned sweet potato or butternut squash can stand in for the pumpkin. I still reach for pumpkin because the flavor is exactly right for fall.
• Adding meat: Cooked crumbled sausage or ground turkey can go into the layers or straight into the ricotta filling for a non vegetarian version.

My one rule for this lasagna: do not skip the rest time after baking. Twenty five minutes of patience gives you clean, tidy slices and a filling that holds together.

I also like to make the spinach and ricotta mixture earlier in the day and keep it covered in the fridge, then layer and bake right before dinner. It makes the whole thing feel almost effortless at 6 p.m.

How to store and reheat this lasagna

Leftovers are honestly one of the best parts of this recipe. Store the lasagna covered in the refrigerator for up to 5 days, and expect it to taste even better on day two, because the pumpkin, cheese, and spinach have more time to settle into each other.

That makes it a smart make ahead dinner for busy weeks. Reheat individual portions in the microwave until they are hot all the way through.

To freeze it:

• Let the baked lasagna cool completely.
• Cut it into pieces and layer them in a freezer safe container.
• Freeze for up to 1 month.

You can also freeze the whole lasagna. Wrap it well in plastic wrap and then in foil once it has baked and cooled, then thaw and reheat at 350 degrees until the cheese is melted and the middle is heated through.

One small reheating note: cover the pan loosely with foil so the cheese warms through without drying out, then uncover it for the last few minutes if you want that golden finish back. A pan of this lasagna in the fridge on a cold week is a very good feeling.