Name: Vegetarian Pumpkin Spinach Lasagna
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegetarian
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped white or yellow onion; 3 cloves of garlic, minced; 6 ounces fresh spinach; 2 (15oz) cans of pumpkin puree – not pumpkin pie filling; 1/2 cup plain unsweetened milk of choice; 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 tablespoon 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

Vegetarian Pumpkin Spinach Lasagna

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Vegetarian Pumpkin Spinach Lasagna is a comforting and flavorful dish that brings the warmth of fall to your table. This delightful lasagna layers creamy pumpkin ricotta filling, fresh spinach, and a blend of cheeses, making it a satisfying meal for any occasion. Whether you’re hosting a festive gathering or need a cozy weeknight dinner, this vegetarian masterpiece is sure to impress your family and friends. Quick and easy to prepare, it incorporates wholesome ingredients that not only taste great but also provide essential nutrients. Enjoy the harmony of savory and slightly sweet flavors in every bite!

Author: Joelle
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: Serves 8
Category: Dinner
Method: Baking
Cuisine: Vegetarian

Ingredients

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1 tablespoon olive oil
1/2 cup chopped white or yellow onion
3 cloves of garlic, minced
6 ounces fresh spinach
2 (15oz) cans of pumpkin puree – not pumpkin pie filling
1/2 cup plain unsweetened milk of choice
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 tablespoon 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

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Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil and sauté onions until translucent. Add garlic and spinach; cook until wilted.
In a bowl, mix pumpkin puree with milk, cinnamon, nutmeg, and salt. In another bowl, combine ricotta with egg, mozzarella, parmesan, oregano/basil.
Layer in a baking dish: pumpkin mixture, noodles, spinach mixture, pumpkin filling; repeat layers ending with noodles topped with the remaining pumpkin mixture.
Sprinkle mozzarella and parmesan on top. Cover with foil and bake for 25 minutes; uncover and bake for an additional 15 minutes until golden brown.
Let cool slightly before serving.

Nutrition

Serving Size: 1 slice (160g)
Calories: 320
Sugar: 6g
Sodium: 400mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 4g
Protein: 14g
Cholesterol: 50mg

Find it online: https://quickmealhouse.com/vegetarian-pumpkin-spinach-lasagna/