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Delicious autumn pumpkin lasagna with layers of rich pumpkin and cheese

Autumn Pumpkin Lasagna

A delightful twist on traditional lasagna, combining pumpkin, creamy cheeses, and fresh spinach, perfect for fall gatherings.
Stampa ricetta Pin Recipe
Preparazione 15 minuti
Cottura 40 minuti
Tempo totale 55 minuti
Porzioni: 6 servings
Portata: Dinner, Main Course
Cucina: American, Italian
Calorie: 350
Ingredients Method Notes

Ingredienti
  

Lasagna Ingredients
  • 9 pieces Lasagna noodles Cooked al dente
  • 2 cups Pumpkin puree Canned or homemade
  • 1 cup Ricotta cheese Substitute with cream or cottage cheese if preferred
  • 1 cup Mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 cup Fresh spinach, chopped Fresh for better flavor and texture
  • 1 large Egg
  • 2 cloves Garlic, minced
  • 1 small Onion, chopped
  • 2 tablespoons Olive oil For sautéing
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/4 teaspoon Nutmeg

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a pan, sauté chopped onion and garlic in olive oil until translucent.
  3. In a mixing bowl, combine pumpkin puree, ricotta cheese, egg, spinach, salt, pepper, and nutmeg.
Assembling
  1. In a baking dish, layer lasagna noodles, the pumpkin mixture, mozzarella, and sautéed onion and garlic.
  2. Repeat the layers, finishing with noodles and a topping of mozzarella and parmesan cheese.
Baking
  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
  3. Let it cool for a few minutes before serving.

Note

Serve warm, cut into squares. Pair with side salad or crusty bread. A sprinkle of fresh herbs adds a nice touch. Store leftovers in an airtight container in the refrigerator for up to four days, or freeze unbaked for up to three months. Thaw in the fridge before baking.