Pumpkin and Vegetable Lasagna
Pumpkin and vegetable lasagna is a hearty, comforting vegetarian casserole layered with creamy pumpkin-ricotta, fresh vegetables, and melted cheese. Perfect for fall dinners, holidays, or any cozy gathering, this dish is wholesome, flavorful, and satisfying.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
2 cups pumpkin puree
1 cup ricotta cheese
1/4 cup milk
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon fresh sage, julienned
1 cup spinach, chopped
1 1/2 cups ricotta cheese
2 cups frozen vegetables
3/4 teaspoon salt
1/4 teaspoon dried basil
Pepper, to taste
1 package lasagna noodles, cooked (or oven-ready noodles)
1/4 cup Parmesan cheese
2 1/4 cups mozzarella cheese, shredded
1 tablespoon fresh sage, julienned
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Prepare the pumpkin layer: In a bowl, combine pumpkin puree, ricotta cheese, milk, salt, nutmeg, and fresh sage. Mix until smooth.
- Prepare the vegetable layer: In another bowl, mix spinach, ricotta cheese, frozen vegetables, salt, basil, and pepper. Stir to combine.
- Assemble the lasagna: Spread a thin layer of pumpkin mixture at the bottom of the dish. Add noodles, half of the vegetable mixture, mozzarella, and more pumpkin mixture. Repeat layers until all ingredients are used, finishing with noodles, pumpkin mixture, and mozzarella on top.
- Sprinkle Parmesan cheese and fresh sage over the final layer.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15–20 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
Add roasted butternut squash or sweet potato for extra flavor.
Swap frozen vegetables with fresh zucchini, bell peppers, or mushrooms.
Use cottage cheese instead of ricotta for a lighter version.
Add béchamel sauce for an extra creamy texture.
Make it vegan with dairy-free cheese alternatives.
Drain vegetables well to prevent watery lasagna.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 360
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 45mg
Find it online: https://justsosavory.com/pumpkin-and-vegetable-lasagna/
