Healthy Pumpkin Spinach Lasagna
A delightful lasagna combining the flavors of pumpkin and spinach with creamy ricotta, perfect for cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 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 (15oz) cans of pumpkin puree
- 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 or 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
- Sauté the vegetables: In a large skillet over medium heat, warm the olive oil. Add the onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and fresh spinach, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.
- Prepare the pumpkin filling: In a bowl, combine the pumpkin puree, milk, ground cinnamon, nutmeg, and kosher salt. Mix until smooth and consistent, then gently fold in the sautéed onion and spinach mixture.
- Make the creamy ricotta filling: In a separate bowl, combine the ricotta cheese, egg, 1/3 cup of mozzarella cheese, Parmesan cheese, oregano (or basil), and a bit of salt and pepper. Mix well until fully incorporated.
- Layer and bake the lasagna: Preheat your oven to 375°F (190°C). In a large baking dish, spread a thin layer of the pumpkin filling on the bottom. Place 4 no-boil noodles over the pumpkin filling, followed by half of the ricotta mixture and half of the remaining pumpkin filling. Repeat the layering with another 4 noodles and the rest of the ricotta filling, then layer with the last 4 noodles and top with any remaining pumpkin filling. Sprinkle the remaining shredded mozzarella and grated Parmesan cheese over the top. Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and slightly golden.
Notes
Let the lasagna rest for about 10-15 minutes after removing it from the oven for cleaner slices.