If you know me you know I love me some homemade lasagna. Or basically just any version of comfort food and recreate to make it a little bit better for you. If you haven’t had the chance to explore our healthy comfort food category, be sure to do so because there are plenty of meals to fall in love with.
Two of my favorite healthy comfort food makeovers include my famous healthy turkey lasagna and zucchini lasagna. This time, I knew I wanted to make the perfect vegetarian lasagna, so let’s welcome #AKPumpkinWeek Day 5 with this gorgeous vegetarian spinach pumpkin lasagna!
One of my favorite meals growing up was my mom’s spinach and butternut squash lasagna layered up with mozzarella cheese and cozy fall flavors. I used to beg her to make it for me and then refuse to share the recipe with anyone because I was SO freaking obsessed. This pumpkin lasagna is basically a version of that but with my own little twist for Pumpkin Week using TWO whole cans of delicious pumpkin puree.
It’s a little sweet, a little savory, plenty of cozy and basically heaven in every single bite.
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Ingredients in vegetarian pumpkin lasagna
This healthy pumpkin lasagna recipe is packed with sneaky veggies and cozy spices that make it literally the best comfort food for fall & winter. Here’s what you’ll need to make it:
- For the pumpkin layer: this layer has two full cans of pumpkin puree plus cozy spices like cinnamon, nutmeg, ginger & allspice that add a delicious hint of sweetness. They pair SO well with the savory & salty ricotta and cheese layers.
- For the veggies: we’re packing in a whole bag of spinach here for a boost of delicious veggies. You’ll actually mix it in with the ricotta layer so it’s the perfect way to sneak in some green for the kiddos!
- For the noodles: I used regular lasagna noodles in this recipe, but you can also use gluten free or whole wheat if you prefer.
- For the cheese layer: Between the layers of noodles is fresh mozzarella cheese, parmesan and a creamy ricotta. You’ll also add an egg, a bit of garlic powder, salt & pepper. This also contributes to the lasagna flavor, so do not skip the cheese (an excellent source of protein!).
How to make pumpkin lasagna
Step 1: Preheat oven to 400 degrees F. Grease a 9×13 inch baking pan with nonstick cooking spray.
Step 2: Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready.
Step 3: While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
Step 4: In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
Step 5: make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
Step 6: assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
Step 7: add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
Step 8: Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
Step 9: Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.
How to Freeze Pumpkin Lasagna: two different ways
One thing I absolutely love about this pumpkin lasagna is that it’s freezer friendly! There are two methods to freezing lasagna:
- Bake first, then freeze. You can either bake it first, then cool to room temperature, slice into servings, place in freezer safe containers and then freeze. Or you can bake it, bring to room temp, and then freeze the entire pan. Just make sure you double wrap it so the lasagna does not dry out. This is assuming you are freezing the entire pan. Once ready to reheat, thaw it out. Then bake, covered at 350 degrees F for 30-45 minutes or until heated through.
- Freeze before baking: To freeze before baking, simply assemble the lasagna as written in the instructions, then double wrap with plastic wrap and foil and freeze for up to 3 months. Once ready to bake, thaw out then bake according to instructions.
Personally I like to cook mine first, then freeze in individual portions, so I can take it out for meals or for lunch as needed. I just reheat my serving in the microwave until warm, about 2 minutes. YUM.
Abra and I enjoyed this pumpkin lasagna for almost two weeks worth of lunches and we were not mad about it. Top your serving with a little extra parmesan for good measure.
Feel free to mix in some of your favorite veggies or even mushrooms for an additional boost of savory flavor. Sage is also delicious in here for topping.
More pumpkin recipes you’ll love
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Nourishing Yellow Chickpea Pumpkin Curry with Coconut Brown Rice
The Best Pumpkin Cinnamon Rolls You’ll Ever Eat
I hope you love this vegetarian spinach pumpkin lasagna recipe as much as we do. It’s great for parties and holidays as well as a main vegetarian Thanksgiving day meal. If you make it, be sure to tag #ambitiouskitchen on Instagram and/or leave a comment and rate the recipe below!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegetarian Spinach Pumpkin Lasagna
Ingredients
- For the noodles:
- 10 lasagna noodles
- For the ricotta mixture:
- 1/2 tablespoon olive oil
- 6 ounces spinach (from 1 bag spinach)
- 1 (15 ounce) container part skim ricotta
- 1 egg
- ½ teaspoon garlic powder
- 1/2 teaspoon salt
- Freshly ground black pepper
- For the pumpkin layer:
- 2 (15 ounce) cans pumpkin puree
- ½ cup milk (I like unsweetened almond milk, but any milk will work)
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ¼ teaspoon allspice
- 3/4 teaspoon salt
- Freshly ground black pepper
- For the layers:
- 3 cups shredded mozzarella cheese, divided (approximately 12 ounces)
- 1 cup grated parmesan cheese, divided
- To garnish:
- Fresh chopped parsley or small sage leaves
Instructions
- Preheat oven to 400 degrees F. Grease a 9x13 inch baking pan with nonstick cooking spray.
- Bring a large pot of water to a boil. Cook the lasagna noodles for 5-6 minutes, then drain. Immediately lay the noodles flat on an oiled baking sheet or cutting board so you can easily assemble the lasagna when ready. Another option is to soak the lasagna noodles in very warm (hot) water for 20-30 minutes if you do not want to boil them. (You can also use no cook lasagna noodles, but they aren't my favorite!)
- While the lasagna noodles are boiling, cook the spinach: add ½ tablespoon olive oil to a medium pan or skillet and place over medium heat. Add spinach, season with a little salt and pepper and cook until spinach wilts down. Add to a medium bowl and allow to cool for a minute or two.
- In the small bowl, add the spinach, ricotta, egg, garlic powder, salt and pepper. Set aside.
- Next make the pumpkin mixture: add pumpkin, milk, cinnamon, nutmeg, ginger, allspice, salt and pepper to a large bowl. Mix to combine.
- To assemble the lasagna, spread 1 heaping cup of pumpkin mixture over the bottom of the baking dish. Place 5 of the cooked lasagna noodles on top laying 4 vertically and 1 horizontally. Spread half of the spinach-ricotta cheese mixture on top of the noodles, then top with ¾ cup shredded mozzarella.
- Next, add 1 heaping cup of the pumpkin mixture on top of the mozzarella and then sprinkle with 1/2 cup of parmesan cheese.
- Repeat layers once more: adding remaining noodles, remaining spinach-ricotta mixture, ¾ cup shredded mozzarella, then top with any remaining pumpkin and ½ cup parmesan cheese. Finally, top with remaining 1 ½ cups shredded mozzarella cheese.
- Cover with foil and bake covered for 25 minutes. Remove foil and bake another 15-20 minutes until cheese starts to brown just a bit. Garnish with extra parmesan and either chopped sage or parsley. Cool for 15 minutes before cutting and serving. Serves 12.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eat
139 comments
Can I use pumpkin pie spice instead of the individual spices ? If so, how much would you add?
I would probably recommend adding 1 teaspoon.
I made this tonight and – OMG! – it’s delicious! I followed the recipe exactly, however, I added some sautéed mushrooms. I’ll definitely be making this again!!
Perfect!! Glad you enjoyed 🙂
So good! Definitely pumpkin flavor but not sweet. Great vegetarian dish and not too complicated to make
Thank you!! I’m SO happy you loved it 🙂
This is delicious. There is a lot that could go wrong with a pumpkin lasagna, but not on Ambitious Kitchen! The recipe delivers on balanced flavors. I doubled the spinach (from frozen) and added a thingy of (sautéed) mushrooms. The recipe can hold the extra veggies.
So happy you loved this! Great idea to add mushrooms, too. YUM.
As someone who has never had spiced pumpkin ever (not a popular or common dish in Australia) I was apprehensive to try this but the pictures just looked too good to pass up!
I’m so glad I did make this as it was absolutely delicious! I didn’t buy tinned pumpkin puree as I don’t think you can get it here, rather I made it myself and it still turned out wonderfully!
There is not a thing I would change about this dish, Would definitely reccomend giving it ago!
This is now a favourite of mine!
So happy you loved this one! Great tip with using your own pumpkin puree, too 🙂
This sounds so delicious. I have fresh kale in the house. Do you think that might work in place of the spinach or will it be too tough even after sauteeing? Thank you!
I think it will work wonderfully!
Made this for a “fall” theme potluck and guests were raving and asking for the recipe! I did use no-boil noodles instead of regular (sorry, I’m that lazy sometimes) but it tasted fantastic! Very nice to have a SAVORY pumpkin dish in the fall baking lineup! Thanks, Monique!
Perfect! So glad you (and everyone else) love this one 🙂 you’ll have to try this delicious pumpkin pasta next!
Tasty and easy! I made a half batch since there are just three of us and this lasted us two meals. Delicious and comforting. Perfect for cold fall nights. And a great way to switch up the pasta /lasagna game.
Amazing! I’m glad the half batch worked out well. Great fall staple 🙂
This is so tasty! I actually used 1/8″ butternut squash slices in place of noodles because I had one on hand and wanted to experiment. It paired really well with the pumpkin and spice flavors. I halved the recipe (kept the spice amounts the same) in an 8×8 dish and baked it the same as indicated in the recipe.
Love that idea! I’m glad it worked out well 🙂
I made this last night for a dinner party and it was a huge hit! I was kind of nervous making it for the first time for so many people, but everyone loved it. The pumpkin is soooo good, and not overpowering at all. I will definitely be making it again! Thanks Monique!
Amazing! So happy to hear that, Libby 🙂
Do you think you could substitute one of the cans of pumpkin for a can of butternut squash? One can pumpkin, one can squash?
Thanks!
Yes, absolutely — sounds delish!
Hubby was super hesitant about this one when I told him what was in the recipe. But he loves it and so do I! Can’t wait to make (and eat) it again!
So good! The savory pumpkin can seem a bit strange, but it’s such a delicious combo of flavors in here.
Thank you for sharing your recipe. Enjoyed a holiday spin (pumpkin) to traditional lasagna. Used a tofu-ricotta in place of the regular ricotta (not a fan of ricotta) and added roasted pumpkin spiced kabocha pumpkin/red onion to the dish. I also used 1 can of pumpkin puree (all I had) with the same amounts of spices with a little more unsweetened almond milk. Moving forward – I would add more salt to either the water when cooking the pasta, roasted veggies, or the tofu-ricotta. It needed more salt somewhere in the recipe. Thank you for sharing this recipe!
Glad you enjoyed this holiday twist! Feel free to add a bit more salt anywhere in the recipe (everyone’s salt preferences can be a bit different).
Vegetarian Spinach Pumpkin Lasagna
Ok, now I can’t wait until our December book group pot luck. We have lots of vegetarians in the group and I’m sure they will love this.
Perfect! Hope everyone loves this one 🙂
Holy cow!!!! First time making lasagna and it is SOO GOOD!!!!! Love the flavors and the pumpkin is a nice switch from red sauce!
Isn’t the flavor amazing?! Glad you loved this one!
Hi Monique,
I love your website and blog!!
I want to try your scrumptious recipe for Thanksgiving dinner…
Does it still come out fantastic if baked the day before? I plan on refrigerating the lasagna til next day; then heat it before dinner. Thanks for your wonderful recipes!
Hi Monique,
I love your website and blog!!
I want to try your scrumptious recipe for Thanksgiving dinner…
Does it still come out fantastic if baked the day before? I plan on refrigerating the lasagna til next day; then heat it before dinner. Thanks for your wonderful recipes!
Hi Ceci! Absolutely. You can also make it ahead of time without baking, then on the day of bake it. Whatever your preference!
I can’t wait to try this recipe, thank you for the nice recipe!
Absolutely! Enjoy 🙂
This pumpkin spinach lasagna was delicious! Everyone at my table loved it, even my doubting spouse. It wasn’t heavy, so it was perfect for an after thanksgiving meal. The only thing I changed was using no-boil noodles. And I wasn’t sure where the 5th one in each layer went, so I just used 4 per layer. I also forgot the sage or parsley, even though I have both.
The perfect post-Thanksgiving dinner! I’m glad everyone loved it and that the no boil noodles worked out well.
This recipe is amazing! I’ve already made it twice – once adding Italian sausage and once keeping it vegetarian. Delicious both ways and everyone I’ve served it for has loved it!! My husband and I actually prefer this to regular lasagna because we don’t end up with stomachaches from the acidity from tomato sauce. Such a great alternative to traditional lasagna!!
Love it! The pumpkin sauce is the perfect alternative to tomato, too, especially if you’re sensitive. Glad you two like this one!
I am making this for the second time right now. The flavors in this recipe are amazing! I never would have thought that this combination would be so delicious. My whole family loves it! And this has got to be the easiest lasagna recipe that I have ever made, which makes it even more of a winner. Thank you for all of your wonderful recipes!!
I’m so glad everyone loves this one! Such a delicious, easy dinner 🙂
I personally used less nutmeg and more spinach, but it turned out really well. I also just got a pumpkin from the market and used that which turned out really well, I recommend trying this recipe because it´s definitely something new and different!
Perfect! Glad you enjoyed!
As always with your recipes, this lasagna was incredible! I made it just as the recipe said, but I had to make my own pumpkin puré since we dont have that in Denmark. It was so creamy and comforting and it actually didn’t feel super heavy. Much to my surprise, even the teenager loved it, he is usually all about meat!! Will definitely make again. Thanks for the awesome recipe!
Perfect! So happy you loved it 🙂 so cozy for fall!
This was my first time attempting lasagna…this recipe was so easy and delicious!! Thank you for sharing!
So happy to hear that!
This was surprisingly delicious!! I was so skeptical while making it but AK has never steered me wrong. The flavor combos are amazing and it’s pretty easy to make for a lasagna.
Seriously one of my favorite pumpkin recipes! So glad you loved it 🙂
Delicious! Monique’s recipes have literally never let me down and this one is no exception. I made a half batch (used an 8×8 pan) and it turned out wonderfully! I didn’t have all the spices separately so subbed 1/2 tsp pumpkin pie spice instead for my 1/2 batch pumpkin layer and it worked perfectly. Even my picky husband who was skeptical about the recipe said it was the best lasagna he’s ever had and has been eating leftovers for days.
Perfect! So happy you both loved it 🙂
SO GOOD. Substituted zucchini strips for the noodles, added broccoli and mushrooms in between layers. Served with green salad. Amazing.
I’m a meat lover but have been trying to incorporate more vegetarian meals into my routine. It’s so satisfying and I don’t miss the presence of meat at all. This has become one of my favorite pasta meals and a huge hit in my house.
One of our fav meatless dinners, too! So glad you liked it 🙂
Loved this recipe. Made it last night with my partner for a “date night” and the slightly sweet pumpkin sauce went so well with the savoury cheese. I didn’t modify the recipe at all since this was my first time making it, but I think next time I’ll cook up some ground turkey to add to the pumpkin sauce. Only made 8 servings for us (4 if you eat the serving size my boyfriend does!). A definite keeper!!
Amazing! This would be delicious with some ground turkey, too. Glad it was a hit!
I started following Ambitious Kitchen last year and have made at least 20 of her recipes but this by far one of my favorites! I look forward to making it every fall. The leftovers freeze great! The first time I made it I followed the recipe, but the second time I added a can of mushrooms for some extra texture! I recommend making this a part of your fall dinner rotations
Amazing! I’m so glad you’re finding recipes here that you love. This is one of my favorites, too!
We had this for dinner tonight. I couldn’t wait! I told my hairstylist about this yesterday and before I finished saying, “pumpkin lasagna” she was saying, “yum!” so you know the whole idea is a winner. I followed the recipe exactly but…. I ended up using 12 noodles. I overlap my noodles and I like noodles so six per layer seemed perfect. I also used less cheese. I LOVE cheese but lasagna recipes seem to just go over the top sometimes. I used 2 cups (8 oz) of mozzarella and a little less than 15 ounces of ricotta. Not sure how much parmesan. It was plenty cheesy.
What I do like and would add more of is nutmeg and pepper. I never liked pepper until “middle age” but I sure love it now and it seems to work here.
My recommendation is to follow the recipe for seasoning every step, and even add extra!
The recipe is easy. Perhaps it seems like a lot of ingredients but just gather them all up before hand and you’ll fly right through this!
Both the guys in my family enjoyed it despite a little nose wrinkling when I said the name of the dish (so unsophisticated! LOL). I find they have these preconceived notions about food that simply don’t hold up when they taste the actual dish they thought was too, “weird” sounding.
Now, tomorrow I will be sending some of this home with my college daughter who will be delighted by both the name and the taste of this dish!
Amazing! So happy you loved this one 🙂 And yes feel free to up the seasonings as you like, too!
Well, I was pleasantly surprised. This seemed so easy and the picture was so cute I decided to throw caution to the wind and give it a try. I was not disappointed. While it took a little bit to get used to the taste of cinnamon and nutmeg with cheese, I thoroughly enjoyed it. It seems filling and while I swear I think I’m eating a dessert (due to the cinnamon/ nutmeg/ allspice/ pumpkin connection), it is truly a cheesy lasagna with all of the lasagna “good feels” you normally get. If I didn’t give up bread for a month, I’d making sure to have come cornbread or a buttery roll to top it off. I can’t wait for dinner so I can indulge in more than a taste. Definitely worth the 5 star.
I’m so glad you gave it a try! Such a great, cozy dinner 🙂
Made this for thanksgiving last night and it was out of this world!! So creamy, so delicious! My husband, who doesn’t care for pumpkin, said it was his favorite part of the meal!
Amazing! So happy to hear that 🙂
I just made your Vegetarian Spinach Pumpkin Lasagne and it is so delicious! I’m looking forward to trying some of your other recipes.
So happy you liked it! I hope you find more recipes you love 🙂
We made this for Christmas dinner paired with a beef brisket for the family meat eaters. Our daughter is a vegetarian; she loved it. Sure to be a staple when she comes for a visit. Next time we’ll add sautéed mushrooms. A delicious recipe….thanks!
Perfect! So happy to hear that!
This may be a bit late because it isn’t October, but the pumpkin in the recipe shined! Love it
Never too late! Glad you enjoyed 🙂
So delicious!! I didn’t make any changes.
So happy to hear that!
So good. Dinner for days. I didn’t make any changes but would easily add other veggies if we desired.
I would have never thought that I would have liked a lasagna made out of pumpkin but here I’ve never met an Ambitious Kitchen recipe that i didn’t like. I started searching for pumpkin recipes recently after reading about the nutritional benefits for babies (off the charts). This recipe was super quick, easy and budget friendly. I removed the added salt and used fresh mozzarella (so I could also feed it to my baby). The whole family loved it!
This is the best dinner on a cold night. Love that it uses ingredients I almost always have on hand, And it’s pretty versatile. I’ve subbed in kale and cottage cheese whipped in the food processor (a trick I learned from Cookie and Kate!)
So happy to hear that! And great tip 🙂
This is a great addition to our dinner recipe rotation. I love that I can make it ahead of time, refrigerate, and then bake the next day. The pumpkin flavor is so comforting but doesn’t necessarily scream “fall” so I can make it year round!
Absolutely! I love this one all year round, too.
Loved the creamy texture and subtle taste. Will do it again.
Something that I love about your website is that if you choose to print the recipe you can adjust the servings. That is so useful.
Looking forward to trying more of your recipes.
So glad you loved it, Aurora! And I’m so happy that that feature’s helpful–it can be hard to get the measurements right on your own! 🙂
I haven’t tasted it yet but it looks gorgeous! I fixed two – one for me and one for my brother and his wife. I can’t wait to try it!!
So nice of you to do that! Hope you all love it 🙂
THIS WAS AMAZING. To be completely honest, I was kinda skeptical in making this recipee, what with all the pumpkin—I was worried it would be too bitter or that the pumpkin would be overpowering. But it wasn’t!! It was a sweet and savory lasana that was DELICIOUS. My family of three ate half the thing in one night😂 This was the perfect way to welcome the fall food season!
Oh yay!! Yes, so perfect for fall, right?! Glad that you guys loved it. Thanks so much for the review!
This lasagna was excellent! Great flavor, texture and color! Perfect dish to kick off the fall season! Thank you for sharing!
Woohooo! Happy you loved it, Tara! Thanks so much for the review 🙂
Made this for dinner, and my husband and I loved it! I added ground turkey into the layers and seasoned the turkey with sage. Otherwise, followed the recipe and it was amazing. Definitely hit the spot with fall right around the corner.
Oooh that sounds incredible! Sage is such a great fall flavor. Thanks for the review! ❤️
I only have oven-ready lasagna that doesn’t require cooking beforehand, is that OK to use in this recipe? If so, should I cook longer? Thank you, so excited to try this out tonight!
I used no boil noodles and followed cooking times. Turned out perfect!
Yay!! Happy to hear that!
Sorry for the delay! That will definitely work!
Made it exactly as written. My husbands first bite he said don’t make this again. I agreed, we threw it out. It was like eating pumpkin out of a can. You could not taste anything else. My husband actually said next time make regular lasagna and pumpkin pie. Total waste
Sorry you guys didn’t love it!
This was SO GOOD! I cut the recipe in half and added ground turkey to the pumpkin mixture. Such a great, cozy fall dinner!
Woohoooo! So glad to hear that, Meral!
All of my meals turn out amazingly on ambitious kitchen but this one for some reason tasted a little strange and I spent so long prepping for it. Maybe I will add the sautéed mushrooms to it to give it a little more flavour.
Sorry to hear that, Nelly! Can you explain the strange flavor?
So amazing!!!! Added in some roasted mushrooms too to add more veggies. This recipe kinda scared me, but it was so worth it! Def gonna be making this one all fall😋
I’m glad it all worked out! Love the addition of mushrooms, sounds delish 🙂
Just made this as a way to get more veggies into my dinner and it is so delicious! I did use brown rice gluten-free lasagna noodles. The combination of the ricotta and pumpkin is rich and decadent and just amazing! Would definitely make this again…and again…and again!
So happy you tried and loved it, Yana! Glad to hear those GF noodles worked well 🙂
So yummy! I was easily able to make this vegan-made tofu ricotta and left out the egg. I’m expecting in early December, so planning to make another batch to freeze for after baby is here 🙂
Let me tell you, I make this recipe about once a month in the colder months and it’s always a hit. If you want, adding a dash of turmeric to the ricotta mixture adds color and doesn’t effect the taste. Roast some garlic to put in the mixture instead of garlic powder. We love spice in our house, so I’m searching for a way to spice up this dish without hurting its character.
Yay!! I’m so happy you love it. Great idea on the turmeric–bet that’s beautiful! And the roasted garlic 😍
I followed the recipe as is and it came out fantastic!
My husband really enjoyed it!
When my son requested lasagna for his birthday, I came directly to your site for ideas. This lasagna was a huge hit with our party guests. Great fall flavors, rich, creamy and still hearty like you’d expect from lasagna. Subbed vegan shredded mozzarella and left out the sage this time. Will definitely add the sage next time for the herby kick. Thank you for this creative recipe!
So happy to hear that, Jessica!! You might like my new Cozy Roasted Vegetable Butternut Squash Lasagna, too 🙂
I didn’t read the comments here until I came to post my own, but I’m going to add some additional thoughts now that I’ve read them. I fixed this for a vegetarian Thanksgiving dinner. The only change I made was to add more spinach and I was very generous with the cheese. I did think it was on the bland side and wished I had added more garlic powder, but I do like my food spicier than many people do. My guests found it quite tasty and didn’t think it needed more spice. They went home with leftovers and called me today to say that the leftovers were even better than the freshly made lasagna and I second that. So, for those commenters who wondered about baking it ahead of time and reheating, I say go for it. The next time I make this, I will definitely add the sautéed mushrooms mentioned by a number of commenters, as well as some onions. I may also try adding the sausage or ground turkey mentioned by some. All in all, a very tasty dish and the variations suggested may make it even tastier.
Thanks for the feedback! Totally fine to add more garlic/salt/spice/whatever you’d like 🙂 Great to know the leftovers were amazing. And YUM to those additions–go for it!
I have a food sensitivity to cooked tomatoes, so many pasta dishes have been out of the question for me. When I came across this recipe, I knew I had to try it! I have since made it several times, and myself and my family absolutely love it! My husband can attest that the tomatoes are not missed when it comes to this lasagna. To add an extra kick of protein, I have added either already cooked ground chicken or ground turkey (1 pound cooked with salt/pepper/garlic powder. I layer it in after the ricotta and it always works great! I love having this in our autumn dinner rotation.
Oh YAY I’m so glad this one was safe for you to eat and that you guys loved it. Great call on the extra protein. You need to try this one, too!!
I’m literally eating this as we speak (hot out of the oven!) and felt compelled to immediately come on here and tell you all how delicious this recipe is!!! I am the kind of girl that follows a recipe exactly and will go to the grocery store multiple times if I don’t have every ingredient because I don’t know how to make substitutions… so I followed this one exactly too! I did add some ground turkey because it literally has no flavor and I need some lean protein in my diet, and OMG it’s so yummy! My husband has already had his second helping (before I’ve even finished my first…) and his first words were “this is one of the best things you’ve made.” Amazing.
Omg best review ever, thanks, Emily!! Thrilled to hear you and your husband are loving this!
This was a good base recipe. I kept all ingredients the same except used gluten free noodles. The flavor lacked some depth- perhaps next time I would add mushrooms and/ or sausage and spices.
This lasagna was just as incredible as everything else AK makes!! 😍 It was a huge hit for everyone in the family!
The BEST! Glad everyone enjoyed this recipe ❤️
This recipe is AMAZING! It’s SOOOOOO GOOD! Thank you for posting it, this is a keeper for sure 😁
Ahh this is amazing! Glad you are enjoying this recipe ❤️
This turned out so well! My whole family loved it!! That’s always a win for me! 😁
Ahh this is amazing! SO glad you and the family loved this recipe ❤️
This is the best recipe, I added caramelized onion to the spinach mixture and this was such a fantastic recipe. It was a bit hit at Friendsgiving and I will def be taking to potlucks in the future. I used sage dried and as garnish, I think this def improved the flavor. Overall fantastic recipie!!
Ahhh this is amazing! So glad everyone enjoyed this recipe ❤️🙂
This recipe is fabulous. I used gluten free lasagna noodles and it turned out great. Even had a few skeptic pumpkin eaters at the table and they had seconds! The flavors are fantastic. Thanks!
Perfect! So glad this was a hit!
Can I substitute eggplant for lasagna noodles
Delicious… from a no vegetable person! To use pre cooked lasagne noodles run them under hot water and add a extra last cup of liquid (I used milk and ricotta) over the top. These noodles need the extra liquid.
Added 1 cup of dried tomatoes on the top because it needed color. Tasted great. Thanks.
This is my new favourite lasagna recipe! Seriously, SO GOOD! It turned out beyond perfect. The only modification I made was adding (cooked) ground turkey to the pumpkin mixture, as my husband wanted this to have meat. But I think it would have been just as good without! Yum, yum, yum! Thank you for such a delicious, satisfying, and healthy recipe!
I knew I didn’t want pumpkin pie spices in my lasagna. So I made this using lots of sage and just a touch of nutmeg in the pumpkin part. I also fried some fresh sage in butter and sprinkled it over the top of the lasagna before baking. We loved it!
YUM! Sounds delicious, glad you gave this recipe a try and it turned out amazing for you!
I’m not sure if I did something wrong, or if it was the pumpkin I used but my family and I did not like this at all! It seemed very bland and needed something, like maybe a little sweetness or more spices or Alfredo sauce or something besides the ricotta and pumpkin layers.
Hmm did you change anything about the recipe?
I made this tonight, halving the recipe, & added red pepper flakes into the ricotta mixture. I think next time I’ll use fresh garlic. This recipe is a savory pumpkin recipe win!
Yay!! So glad you enjoyed this one!
I love to support food bloggers and cook nightly but this really missed the mark. Prepared to the letter, so modifications. I question the reviews as this was less than mediocre.
Sorry you weren’t a fan of this dish. What exactly didn’t you enjoy about this dish? It typically gets very good reviews so I am wondering what might have gone wrong for you.
Usually love AK recipes, but wouldn’t make this one again. Even with all of the cheese, this just tasted like pureed pumpkin. I think 2 cans of pumpkin is just too much. Maybe it would be better with half pumpkin, half butternut squash or some tomato sauce. It just lacked flavor and depth. Most reviewers seemed to love this – maybe this much pumpkin just wasn’t for us.
Sorry to hear this didn’t turn out the way you had hoped.