Ingredients
Scale
- 9 lasagna noodles (regular or no-boil)
- 3 cups fresh spinach, chopped
- 2 cups pumpkin puree (canned or fresh)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk or cream
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried sage
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Fresh parsley or sage leaves for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C). If using regular lasagna noodles, cook them until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and cook for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
- Make the pumpkin mixture: add pumpkin puree, dried sage, nutmeg, salt, and pepper. Cook for 3–5 minutes to heat through. Set aside.
- Prepare the creamy sauce: melt butter in a small saucepan over medium heat. Whisk in flour to form a roux; cook 1–2 minutes. Gradually whisk in milk or cream, stirring constantly until the sauce thickens (about 4–6 minutes). Remove from heat and season with salt, pepper, and a pinch of nutmeg.
- Stir chopped spinach into the sauce until it wilts. Set aside.
- Mix ricotta with half of the Parmesan cheese. Season with salt and pepper.
- Assemble: spread a thin layer of pumpkin mixture on the bottom of a 9×13-inch baking dish. Layer with noodles, then half the ricotta mixture, and half of the creamy spinach sauce.
- Repeat layers: add another set of noodles, remaining pumpkin mixture, remaining ricotta mixture, and remaining spinach sauce. Finish with the last 3 noodles and any leftover pumpkin on top.
- Top with shredded mozzarella and the remaining Parmesan.
- Bake: cover with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until cheese is bubbly and golden.
- Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh parsley or sage leaves, if desired, and serve warm.
Notes
Consider using low-fat cheeses or swapping out part of the cheese for extra vegetables to reduce calories without sacrificing taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg