Ingredients
For the Spinach Filling
- 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
For the Pumpkin Filling
- 2 (15 oz) cans pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain unsweetened milk of choice (almond milk used)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
For the Ricotta Cheese Filling
- 15 ounces reduced-fat, part-skim ricotta cheese (or any creamy ricotta)
- 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)
Additional Ingredients
- 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 over medium heat and add the olive oil. Once hot, add the chopped onion, season with salt and pepper, and sauté for 2-3 minutes until softened. Add minced garlic and cook for another minute. Add the fresh spinach and toss with the onion and garlic, cooking until wilted, about 3-4 minutes. Season with more salt and pepper if needed. Set aside to cool.
- Make the Pumpkin Filling: While the spinach cooks, combine pumpkin puree, milk, ground cinnamon, and kosher salt in a medium mixing bowl. Stir well to create a creamy and smooth pumpkin sauce.
- Prepare the Ricotta Filling: In another medium bowl, mix together ricotta cheese, egg, shredded mozzarella, shredded parmesan, dried oregano or basil, salt, and black pepper. Fold in the cooked spinach gently to incorporate evenly. (Optional: add cooked chicken or ground turkey here if preferred.)
- Assemble the Lasagna: Preheat the oven to 400°F (204°C). Spray a 9×13 inch baking dish or lasagna pan with cooking spray. Spread 1/2 cup of pumpkin filling evenly on the bottom of the pan. Layer 5 no-boil lasagna noodles over the pumpkin base. Spread half of the ricotta-spinach cheese mixture over the noodles, then sprinkle 1/2 cup shredded mozzarella cheese. Add more pumpkin filling on top, then 1/2 of the shredded parmesan cheese. Repeat the layering with noodles, ricotta mixture, pumpkin filling, mozzarella, and parmesan cheese to use remaining ingredients.
- Bake the Lasagna: Cover the assembled dish tightly with aluminum foil. Bake on the center rack of the preheated oven for 25 minutes. Then remove the foil and continue baking uncovered for an additional 15-20 minutes until the top is golden and bubbly.
- Cool and Garnish: Remove the lasagna from the oven and let it cool for at least 25 minutes to set before serving. Garnish with freshly chopped basil or parsley for a fresh, vibrant finish.
Notes
- This recipe uses no-boil lasagna noodles to save prep time and simplify the layering process.
- You can substitute almond milk with any other unsweetened milk of your choice.
- If you prefer a non-vegetarian version, add cooked chicken or ground turkey into the ricotta spinach mixture before layering.
- Allowing the lasagna to cool before serving helps it to slice cleaner and hold its shape.
- For additional flavor, feel free to sprinkle extra herbs or red pepper flakes on top before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
