Imagine a lasagna so creamy, so decadent, and so incredibly delicious that you'll forget it's completely vegan. This Pumpkin Spinach Lasagna is not just a meal—it's a culinary adventure that transforms traditional Italian comfort food into a plant-based masterpiece. With layers of silky pumpkin, vibrant spinach, and rich marinara sauce, this recipe will revolutionize your dinner table and prove that vegan cuisine can be absolutely extraordinary.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 9 lasagna noodles
- 2 cups pumpkin puree
- 2 cups fresh spinach
- 1 cup ricotta vegan cheese
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with olive oil or vegan butter.
- Cook lasagna noodles according to package instructions in salted boiling water until al dente. Drain and rinse with cold water to prevent sticking, then set aside.
- In a medium bowl, mix pumpkin puree with Italian seasoning, salt, and pepper. Stir until well combined and seasonings are evenly distributed.
- Prepare the spinach by washing thoroughly and roughly chopping into smaller pieces. If using fresh spinach, lightly sauté in a pan for 2-3 minutes until slightly wilted.
- Begin layering the lasagna by spreading a thin layer of marinara sauce on the bottom of the baking dish to prevent sticking.
- Place the first layer of lasagna noodles, slightly overlapping to cover the bottom of the dish.
- Spread half of the pumpkin mixture evenly over the noodles, followed by a layer of chopped spinach and dollops of vegan ricotta cheese.
- Pour some marinara sauce over the layer, ensuring even coverage.
- Repeat the layering process with remaining noodles, pumpkin mixture, spinach, ricotta, and marinara sauce.
- For the final layer, top with remaining noodles, a final layer of marinara sauce, and any remaining vegan ricotta.
- Cover the baking dish with aluminum foil, ensuring it doesn't touch the top of the lasagna.
- Bake in the preheated oven for 35-40 minutes, then remove the foil and bake for an additional 10 minutes until the top is slightly golden and edges are bubbling.
- Remove from oven and let the lasagna rest for 10-15 minutes before serving to allow it to set and make cutting easier.
- Garnish with fresh basil or parsley if desired, and serve hot.
Tips
- • For the most luxurious texture, use fresh, high-quality vegan ricotta and ensure it's at room temperature before layering. • Don't skip letting the lasagna rest after baking—this crucial step helps the layers set and makes cutting clean, beautiful slices easier. • If your lasagna seems too dry, add a bit more marinara sauce between layers or mix a little vegetable broth into the pumpkin mixture. • For extra flavor, toast your Italian seasoning in a dry pan for 30 seconds before mixing into the pumpkin puree to enhance its aromatic qualities. • Want a crispy top? Remove the foil for the last 15 minutes of baking and consider sprinkling some nutritional yeast for a cheesy, golden finish. • Make this dish ahead of time—it actually tastes even better the next day after the flavors have fully melded together!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
