Healthy Pumpkin Spinach Lasagna
A delightful twist on traditional lasagna, combining creamy ricotta, savory pumpkin, and fresh spinach for a comforting and nutritious meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 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 garlic, minced
- 6 ounces fresh spinach
- Salt and pepper to taste
- 2 (15 oz) cans of pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain unsweetened milk of choice (almond milk works well)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 15 ounces of reduced-fat, 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
- Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute. Add fresh spinach and cook until wilted. Season with salt and pepper, then set aside to cool.
- Combine pumpkin puree, milk, cinnamon, nutmeg, and kosher salt in a large bowl. Mix until smooth.
- In a separate bowl, combine ricotta cheese, egg, shredded mozzarella, parmesan, dried oregano, and a pinch of salt and pepper. Stir until well mixed.
- Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the pumpkin filling at the bottom. Place three no-boil lasagna noodles on top. Add half of the spinach mixture, followed by half of the ricotta mixture. Pour a layer of pumpkin filling over this. Repeat with another layer of noodles, remaining spinach, and ricotta. Top with the final layer of noodles, remaining pumpkin filling, and finish with shredded mozzarella and parmesan cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbling. Allow to sit for 10 minutes before slicing and serving.
Notes
To maintain vibrant color and nutrients, do not overcook the spinach. Let lasagna rest after baking for neat slices.