Description
Creamy pumpkin puree mingles with sautéed spinach, garlic, and warm spices between whole-wheat noodles, topped with bubbling mozzarella and Parmesan for a hearty, wholesome vegetarian lasagna.
Ingredients
- 9 sheets whole wheat lasagna noodles
- 2 cups pumpkin puree
- 2 cups fresh spinach chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup milk
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat oven to 375°F and lightly grease a 9×13 inch baking dish.
- Cook lasagna noodles in boiling salted water until al dente then drain and set aside.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent.
- Add chopped spinach to the skillet and cook until wilted.
- Stir in pumpkin puree, milk, dried basil, dried oregano, nutmeg, salt, and black pepper and simmer for 5 minutes.
- Spread a thin layer of the pumpkin-spinach sauce on the bottom of the prepared baking dish.
- Arrange a layer of lasagna noodles over the sauce.
- Dollop half of the ricotta cheese over the noodles and sprinkle with half of the Parmesan and mozzarella cheeses.
- Repeat the layers with remaining noodles, sauce, ricotta, Parmesan, and mozzarella.
- Cover the dish with foil and bake for 25 minutes then remove the foil and bake an additional 10 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing and garnish with fresh parsley.
Notes
- For extra creaminess substitute part of the ricotta with cottage cheese.
- Use no-boil lasagna noodles to skip the boiling step.
- Leftovers can be stored in the refrigerator for up to 3 days.
- To make it vegan replace cheeses with plant-based alternatives.