PREP TIME: 30 MINS | COOK TIME: 40 MINS | TOTAL TIME: 1 HOUR 10 MINS | SERVES: 12
This healthy lasagna dish has loads of spinach, layers of cheese, and pumpkin puree. An astonishing Vegetarian Spinach Pumpkin Lasagna that is freezer and family-friendly.
For the noodles:
10 lasagna noodles
For the ricotta mixture:
1/2 tablespoon olive oil
6 ounces spinach (from 1 bag spinach)
1 (15 ounces) container part-skim ricotta
½ teaspoon garlic powder
1/2 teaspoon salt
Freshly ground black pepper
For the pumpkin layer:
2 (15 ounce) cans pumpkin puree
½ cup milk (I like unsweetened almond milk, but any milk will work)
¼ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon allspice
3/4 teaspoon salt
Freshly ground black pepper
For the layers:
3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
1 cup grated parmesan cheese, divided
Fresh chopped parsley or small sage leaves
How to make Vegetarian Spinach Pumpkin Lasagna
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using a nonstick spray, grease a 9 x 13-inch baking pan.
Step 3: Boil a large pot of water. Add the lasagna noodles and cook for about 5 to 6 minutes. Drain and instantly lay the noodles flat on an oiled baking sheet or cutting board to easily assemble the lasagna. Or you can soak in a very warm water not hot the lasagna noodles for about 20 to 30 minutes instead of boiling them.
Step 4: Meanwhile, add the spinach in a medium pan or skillet and cook in half a teaspoon of olive oil over medium heat. Season with a bit of salt and pepper and continue to cook until the spinach is wilted. Then, transfer in a medium bowl and cool for a minute or two.
Step 5: Add the spinach, ricotta, egg, garlic powder, salt, and pepper in a small bowl. Set aside.
Step 6: In a large bowl, add the pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt, and pepper to make the pumpkin mixture. Mix well until incorporated.
Step 7: To assemble: Over the bottom of the baking dish, spread a heaping cup of the pumpkin mixture, top with 5 cups of cooked lasagna noodles laying 4 vertical and 1 horizontal, followed by half of the spinach-ricotta cheese mixture, then top it all up with 3/4 cup shredded mozzarella.
Step 8: On top of the mozzarella, add a heaping cup of the pumpkin mixture. Sprinkle with half a cup of parmesan cheese.
Step 9: Do the same for the remaining ingredients: noodles, spinach-ricotta mixture, and 3/4 cup shredded mozzarella. Top with the rest of the pumpkin and half a cup of parmesan cheese. And for the final layer, sprinkle over the rest of the 1 1/2 shredded mozzarella cheese.
Step 10: Place inside the preheated oven and bake for about 25 minutes, covered with foil. Removing the foil, continue to bake for another 15 to 20 minutes or until the cheese begins to brown a tad.
Step 11: Remove from the oven and garnish with more parmesan and chopped sage or parsley. Allow cooling for at least 15 minutes before cutting.
Step 12: Serve and enjoy!
1. There are two ways to freeze lasagna:
2. First, bake and freeze. Bake the lasagna and allow it to cool at room temperature before slicing into servings. Place the slices in a freezer-safe container and freeze. Or you can freeze the entire pan without slicing. You just need to make sure to double wrap the lasagna so it won’t dry out. And when ready to serve, thaw, then bake for about 30 to 45 minutes at 350 degrees F, covered.
3. Second is freezing the lasagna before baking. Assemble the lasagna following the above steps, double wrap using a plastic wrap, foil, and freeze. This will last frozen for up to 3 months. To serve, thaw out, and bake according to instructions.
Calories: 311kcal | Fat: 12.1g | Saturated fat: 5.3g | Carbohydrates: 31.3g | Fiber: 4.4g | Sugar: 4g | Protein: 19.1g
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