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Vegetarian Pumpkin Spinach Lasagna

Vegetarian Pumpkin Spinach Lasagna

This cozy and comforting Vegetarian Pumpkin Spinach Lasagna is the perfect fall dinner—creamy pumpkin sauce, ricotta, fresh spinach, and tender pasta layered into a warm, delicious bake. A seasonal twist on classic lasagna, this dish is ideal for meatless meals, pumpkin lasagna recipe lovers, and anyone craving a wholesome autumn dinner. Perfect for gatherings, weeknight dinners, or festive fall meals.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Pumpkin Sauce
  • 2 cups pumpkin purée
  • 1 cup heavy cream or milk
  • ½ cup grated Parmesan
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg
  • ½ teaspoon dried thyme or sage optional
  • Spinach Layer
  • 3 cups fresh spinach
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • Pinch of salt and pepper
  • Cheese & Pasta
  • 1 ½ cups ricotta cheese
  • 2 cups shredded mozzarella divided
  • 9 –12 lasagna sheets no-boil or cooked

Method
 

  1. Prepare the Spinach Layer
  2. Heat 1 tbsp olive oil in a pan over medium heat.
  3. Add garlic and sauté for 1 minute. ⏱️ 1 min
  4. Add fresh spinach and cook until wilted, about 3 minutes. ⏱️ 3 min
  5. Season with a pinch of salt and pepper.
  6. Set aside.
  7. Make the Pumpkin Sauce
  8. In a bowl, whisk together:
  9. pumpkin purée, heavy cream, Parmesan, salt, pepper, nutmeg, and thyme.
  10. Mix until creamy and smooth.
  11. ⏱️ 2 minutes
  12. Assemble the Lasagna
  13. Use a 9×13 baking dish.
  14. Spread a thin layer of pumpkin sauce on the bottom.
  15. Add lasagna sheets.
  16. Spread ricotta on top.
  17. Add a layer of spinach.
  18. Sprinkle mozzarella.
  19. Add more pumpkin sauce.
  20. Repeat layers until ingredients are used.
  21. Finish with pumpkin sauce + remaining mozzarella.
  22. ⏱️ 10 minutes
  23. Bake
  24. Cover with foil and bake at 375°F (190°C) for 25 minutes. ⏱️ 25 min
  25. Remove foil and continue baking 15 minutes until golden and bubbly. ⏱️ 15 min
  26. Let rest 10 minutes before slicing for clean layers. ⏱️ 10 min
  27. Total baking and resting time: 50 minutes

Notes

  • No-boil noodles make this recipe faster, but cooked noodles work too.
  • Add browned mushrooms for extra depth and a meat-like texture (still vegetarian!).
  • Use whole-milk ricotta for the richest flavor.
  • Pumpkin purée should be plain, not pumpkin pie mix.
  • Add extra cheese on top if you love a golden, crispy finish.
  • Letting it rest is essential—it helps layers stay intact.
  • Can be made gluten-free using GF lasagna sheets.
  • Freezer-friendly: assemble, freeze, then bake from frozen (extra 20 minutes).