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Weeknight Pumpkin Spinach Lasagna with Thickened Pumpkin-Ricotta for Clean Slices Pinterest recipe pin

Pumpkin Spinach Lasagna with Ricotta

A creamy vegetarian lasagna layered with a thickened pumpkin-ricotta filling, wilted spinach, and melty mozzarella — reliable, family-friendly weeknight dinner.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced (about 1 cup)
  • 2 garlic cloves minced
  • 10 ounces fresh baby spinach
  • 15 ounces whole-milk ricotta
  • 1 1/2 cups canned pumpkin puree not pumpkin pie mix
  • 1 large egg
  • 1/4 cup grated Parmesan plus 2 tablespoons for topping
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 9 no-boil lasagna noodles or 9 cooked dry lasagna noodles
  • 3 cups marinara sauce divided
  • 1 to 1 1/2 cups shredded mozzarella divided
Optional additions
  • 1 cup sliced mushrooms sautéed (optional)
  • 1/2 cup chopped walnuts toasted (optional)

Equipment

  • 1 9×13-inch baking dish
  • 1 12-inch skillet
  • 1 Mixing bowl
  • 1 Box grater or microplane

Method
 

Prep the oven and aromatics; Preheat the oven to 375°F.
  1. Heat the olive oil in a 12-inch skillet over medium heat; sauté the diced onion until translucent, about 5 minutes, then add the garlic and cook 30 seconds until fragrant.
Wilt and drain spinach; Add the spinach to the skillet in batches and cook until just wilted, then transfer to a colander, salt lightly, and press or squeeze to remove excess liquid; let cool and roughly chop.
    Make the pumpkin-ricotta filling; In a mixing bowl combine ricotta, pumpkin puree, egg, 1/4 cup Parmesan, cornstarch, sage, salt, and pepper, then fold in the drained spinach until evenly distributed.
      Assemble; Spread about 3/4 cup marinara in the bottom of a 9×13-inch baking dish, lay three no-boil noodles, spread one-third of the pumpkin-ricotta mixture, sprinkle 1/3 cup mozzarella, and spoon 3/4 cup sauce; repeat for a second layer and finish with a third noodle, remaining sauce, and remaining mozzarella and Parmesan.
      1. Cover loosely with foil (tenting so it doesn't touch the cheese) and bake covered for 30 minutes at 375°F.
      2. Remove the foil and bake an additional 10–15 minutes until cheese is bubbly and lightly golden; optionally broil 1–2 minutes at the end, watching carefully.
      3. Let the lasagna rest uncovered for at least 15 minutes before cutting and serving.

      Notes

      Wilt and squeeze spinach thoroughly to prevent excess moisture. Use cornstarch in the pumpkin-ricotta to stabilize the filling. Lasagna can be assembled a day ahead and refrigerated; add 5–10 minutes to baking time if baking from chilled.