Pumpkin Lasagna with Ricotta and Spinach
There’s something truly magical about the autumn season, especially when it comes to the bounty of ingredients it offers. One of my absolute favorites is pumpkin; it’s not just for lattes or pies but can transform savory dishes in the most delicious way. Imagine opening your oven to discover the warm, vibrant aroma of Pumpkin Lasagna with Ricotta and Spinach, wafting its way through your home. The layers of tender pasta intertwined with creamy ricotta, vibrant spinach, and rich pumpkin sauce create a feast not only for the taste buds but for the eyes as well.
Table of Contents
This recipe takes a classic Italian comfort food and gives it a seasonal twist, perfectly embodying the cozy spirit of fall. The first time I made this, I shared it with friends during a chilly October evening. We huddled around the table, delighting in each cheesy, pumpkin-infused bite while savoring each other’s company. It was a simple, heartfelt gathering that reminds me how food brings us together, making everyday moments special. I can’t wait for you to experience the warmth of this dish in your own home!
Why This Is The Best Pumpkin Lasagna with Ricotta and Spinach Recipe
This recipe for Pumpkin Lasagna with Ricotta and Spinach is truly special because it captures the essence of fall flavors while being easy and quick to whip up—your total hands-on time is just about 20 minutes. The flavors are undeniably irresistible; think creamy, savory, and a touch of sweetness from the pumpkin perfectly balanced by the aromatic herbs. Its stunning layers make a visually appealing dish that’s perfect for any occasion, whether it’s a cozy family dinner or a potluck. Plus, it’s vegetarian-friendly, making it a fantastic choice for various dietary needs.
Ingredients You’ll Need
- Lasagna Noodles: You’ll need 9 uncooked noodles. They soften beautifully in the oven without any pre-cooking, ensuring a perfectly textured dish.
- Olive Oil: Just a tablespoon for the noodles and a bit more for sautéing the onions and garlic. Extra virgin olive oil adds a rich flavor.
- Garlic: Three cloves of minced garlic bring aromatic warmth and depth to the dish.
- Onion or Shallots: Using one small onion or two shallots, finely diced, adds sweetness and flavor.
- Fresh Thyme and Sage: One teaspoon of fresh thyme and a teaspoon of freshly chopped sage elevate the comforting essence of the lasagna.
- Ground Spices: A half teaspoon of cinnamon and a quarter teaspoon of nutmeg give that quintessential autumn flavor.
- Salt and Pepper: Season to taste; this enhances all the other flavors beautifully.
- Pumpkin Puree: Use two 15-ounce cans of pure pumpkin puree, avoiding pumpkin pie filling as it’s too sweet. You can also make your own if you prefer!
- Milk: One cup of milk (or a mix of milk and heavy cream) creates a rich, creamy sauce.
- Fresh Spinach: Eight ounces, roughly chopped. Spinach adds a beautiful color and nutrients.
- Ricotta Cheese: Creamy ricotta (two cups) adds a luxurious texture.
- Mozzarella Cheese: You’ll use one and a half cups, with more sprinkled on top for a gooey finish.
- Parmesan Cheese: Divide half a cup for layering and topping for that nutty, salty kick.
- Egg: One beaten egg adds cohesion to your cheesy mixture.
- Fresh Parsley: A quarter cup, chopped, adds fresh brightness to the overall flavor.
How to Make Pumpkin Lasagna with Ricotta and Spinach
Preheat and Prepare
The first step is to preheat your oven to a cozy 375°F. This is crucial, as it ensures even cooking and a perfect finish. While that’s warming up, bring a large pot of salted water to a boil and add your lasagna noodles along with a tablespoon of olive oil. You’ll want to cook those noodles for about 10 minutes, or until they’re al dente. Once they’re ready, drain them and rinse them under cold water to put a stop to the cooking process, then set them aside in the pot.
Sauté Aromatics
Next up, heat two tablespoons of olive oil (or butter if you prefer) in a large skillet over medium heat. Once hot, toss in the minced garlic and finely diced onion (or shallots) and sauté them until fragrant and softened—this usually takes about 2-3 minutes. The aroma is heavenly at this stage! Stir in your fresh thyme, sage, ground cinnamon, nutmeg, as well as salt and pepper, plus a pinch of red pepper flakes if you like a hint of heat. Adding the pumpkin puree and milk comes next; whisk them together until smooth and creamy, then let this simmer for about 3-4 minutes to thicken slightly.
Cook the Spinach
In a separate skillet, heat a tablespoon of olive oil over medium heat, then add your chopped fresh spinach. Cook it for just about two minutes or until it’s wilted. Make sure to season lightly with salt and pepper, then remove it from the heat and set aside. This step is quick and adds a vibrant green color to your lasagna.
Mix the Cheese Filling
In a medium mixing bowl, mix together the ricotta cheese, one cup of mozzarella, a quarter cup of Parmesan, the beaten egg, fresh parsley, and your sautéed spinach. Stir it all until it’s fully combined; this creamy mixture will be the heart of your lasagna.
Assemble the Layers
Now it’s time to begin assembling your lasagna! Lightly grease a 9×13-inch baking dish to prevent sticking. Start by placing three lasagna noodles on the bottom. Next, evenly spread half of the cheese-spinach mixture over the noodles. Follow that with half of the rustic pumpkin sauce you made previously. Repeat this process by laying down another three noodles, spreading the rest of the cheese-spinach mixture, then using the final three noodles on top. Pour the remaining pumpkin sauce over those noodles and sprinkle the last half cup of mozzarella and a quarter cup of Parmesan atop the lasagna.
Bake Until Golden
Cover the lasagna with a piece of aluminum foil, making sure the greased side is facing down to prevent any cheese from sticking. Bake it covered for about 40 minutes. After that, remove the foil and bake uncovered for an additional 20 minutes or until the cheese is gloriously golden and bubbly. If it starts browning too quickly, just cover it loosely with foil again. And if you’re feeling adventurous, pop it under the broiler for a few minutes for an extra crispy crust—keeping an eye on it, of course!
Cool and Serve
Once it’s done baking, let the lasagna cool for 10 minutes before slicing. This resting time is crucial for the layers to hold together when you serve them. For an elegant touch, garnish with toasted walnuts or pecans, crispy sage leaves, and a sprinkle of shredded Parmesan. It’s the perfect delicate finish to this comforting dish!
Tips for Success
- Ensure the noodles are perfectly al dente so they don’t turn mushy after baking.
- Adjust spice levels according to your taste—feel free to add more heat if you like.
- Allow plenty of cooling time after baking to easily cut clean slices.
- To enhance the flavor, consider adding finely chopped sun-dried tomatoes or artichokes into the cheese filling.
Serve It With
Pumpkin lasagna pairs beautifully with a light, zesty arugula salad drizzled with lemon vinaigrette. For beverages, a crisp white wine or spiced apple cider would complement the dish wonderfully. If you want to turn this into a complete fall feast, serve it beside freshly baked garlic bread for a hearty meal that friends and family will love.
How To Store & Reheat Leftovers
Once you’ve enjoyed this scrumptious dish, storing the leftovers is easy. Allow the lasagna to cool completely at room temperature, then wrap it tightly with plastic wrap or aluminum foil and store in the refrigerator for up to 3 days. If you want to enjoy it later, this lasagna freezes beautifully! Just portion it into airtight containers and it will last for up to three months. When ready to eat, reheat in the oven at 350°F until warmed through, about 25-30 minutes, or in the microwave for 5-7 minutes, making sure it’s heated evenly.
Tips & Variations
- For a richer flavor, use a blend of half ricotta and half goat cheese in the filling.
- If you’re looking for a gluten-free version, substitute with gluten-free lasagna noodles, ensuring they are cooked correctly.
- Add layers of roasted vegetables like zucchini or mushrooms for an extra veggie boost.
- For a creamier texture, consider adding a bit more cream to the sauce or blending in a bit of cream cheese with the ricotta.
Recipe FAQs
Can I make this dish ahead of time?
Absolutely! Assembling the lasagna a day in advance can enhance its flavors. Just cover it tightly and store it in the refrigerator until you’re ready to bake it.
Can I use fresh pumpkin instead of canned?
Yes, using fresh pumpkin is a delightful option! Just roast and puree the pumpkin until smooth. It may take a little more time, but the flavor will be fresh and amazing.
What can I substitute for ricotta cheese?
If you want a different flavor, cottage cheese blended until smooth works well as a substitute. Alternatively, silken tofu can be blended for a dairy-free option.
Is pumpkin lasagna healthy?
While this dish is indulgent, using spinach and pumpkin means you’re getting some vegetables in your meal. You can also adjust the ingredients to use lower-fat cheeses if desired.
The upcoming fall evenings are the perfect time to treat yourself and your family to some warmth and comfort with this fabulous Pumpkin Lasagna with Ricotta and Spinach. The flavors and textures are bound to win over hearts and stomachs alike, so go ahead and enjoy every single cheesy slice!
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📖 Recipe Card
Pumpkin Lasagna with Ricotta and Spinach
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
This Pumpkin Lasagna with Ricotta and Spinach is a delightful autumn dish that balances creamy, savory flavors with a touch of sweetness, making it an ideal comfort food for family gatherings.
Ingredients
- 9 uncooked lasagna noodles
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion or 2 shallots, finely diced
- 1 teaspoon fresh thyme
- 1 teaspoon fresh sage, chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 2 (15-ounce) cans pumpkin puree
- 1 cup milk (or mix of milk and heavy cream)
- 8 ounces fresh spinach, roughly chopped
- 2 cups ricotta cheese
- 1 1/2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- 1 egg, beaten
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F and cook lasagna noodles in boiling salted water with olive oil for about 10 minutes.
- Sauté garlic and onion in olive oil until fragrant. Add thyme, sage, cinnamon, nutmeg, salt, and pepper, and stir in pumpkin puree and milk.
- Cook spinach until wilted, seasoning lightly with salt and pepper, then set aside.
- Mix ricotta, mozzarella, Parmesan, egg, parsley, and sautéed spinach in a bowl.
- Layer noodles, cheese mixture, and pumpkin sauce in a greased baking dish, repeating layers and finishing with sauce and sprinkled cheese on top.
- Bake covered for 40 minutes, then uncover and bake for an additional 20 minutes until golden. Let cool for 10 minutes before slicing.
Notes
Allow ample cooling time after baking for clean cuts.
For added flavor, consider including roasted vegetables in the layers.
You can prepare this dish a day in advance to enhance flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 5g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg
