Pumpkin Lasagna with Ricotta and Spinach is the ultimate cozy fall comfort food - creamy, savory, and layered with flavor in every bite. Tender lasagna noodles are stacked with rich pumpkin sauce, creamy ricotta and spinach filling, and plenty of gooey mozzarella and Parmesan cheese. It's a seasonal twist on classic lasagna that's both comforting and elegant, perfect for family dinners, holidays, or cozy nights in.
This vegetarian lasagna captures everything we love about fall cooking. It's hearty, full of warm spices like cinnamon and nutmeg, and has a subtle sweetness from the pumpkin that pairs beautifully with the savory herbs and cheese. The pumpkin sauce is creamy and luscious, while the ricotta-spinach filling adds a fresh, earthy balance.
This recipe was inspired by my Creamy Pumpkin Pasta and Spinach and Ricotta Pasta Bake and pairs perfectly with a crisp Arugula Salad with Lemon Dressing or Garlic Bread for a complete fall meal.
Why You'll Love This Recipe
- A cozy fall favorite. Pumpkin lasagna is the perfect dish to celebrate the season - warm, comforting, and full of autumn flavor.
- Creamy and cheesy. With layers of ricotta, mozzarella, Parmesan, and pumpkin sauce, it's rich, indulgent, and incredibly satisfying.
- Vegetarian-friendly. You won't even miss the meat! The combination of spinach, herbs, and creamy pumpkin sauce gives this lasagna plenty of depth.
- Perfect for make-ahead or meal prep. Assemble it in advance and bake it later, or refrigerate leftovers for an easy reheat dinner.
- Elegant yet easy. Looks impressive, tastes gourmet, but comes together with simple pantry ingredients and a few easy steps.
Jump to:
Ingredients and Substitutions
To make this delicious Pumpkin Lasagna with spinach, you will need the following ingredients (see recipe card below for quantities):
- lasagna noodles - Use regular or oven-ready noodles. If using oven-ready, you can skip the boiling step and add an extra ¼ cup milk or cream to the sauce.
- olive oil - For sautéing the aromatics in the pumpkin sauce (or use butter for a little richness and depth). Olive oil is also needed for sautéing the spinach, and for preventing the lasagna noodles from sticking together.
- aromatics - garlic and onion (or shallots) build the base flavor for the pumpkin sauce. Finely dice for a smooth, velvety texture.
- fresh herbs - Classic herbs like fresh thyme and sage bring out the savory side of pumpkin. Fresh parsley is used in the cheese mixture. Substitute with dried herbs if needed.
- spices - Ground cinnamon and nutmeg add warmth and complement the natural sweetness of the pumpkin. Salt, pepper, and red pepper flakes balance the flavor and add a subtle kick of heat.
- pumpkin puree - Use canned or homemade pumpkin puree, just make sure it's 100% pure pumpkin (not pumpkin pie filling).
- milk or heavy cream - Milk keeps the sauce light, but use part heavy cream for extra richness and body.
- fresh spinach - Roughly chopped so it incorporates easily into the cheese mixture. You can substitute with frozen spinach (thawed and well-drained) or kale for a slightly heartier, more textured filling.
- ricotta cheese - Use full-fat for the best texture. Cottage cheese can be substituted for a lighter version.
- mozzarella cheese - Use part-skim or whole milk mozzarella. It melts beautifully and creates that classic cheesy pull.
- Parmesan cheese - Adds sharp, nutty flavor.
- egg - Binds the cheese mixture together.
Equipment
You'll also need measuring cups and spoons, a large pot for boiling noodles, two skillets (one for sauce and one for spinach), a medium mixing bowl, 9x13-inch baking dish, whisk, and spatula.
Instructions
Step 1: Cook the lasagna noodles
Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and olive oil. Boil noodles and cook until al dente, about 10 minutes or according to package directions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
Step 2: Make the pumpkin sauce
- In a large skillet, heat olive oil (or butter) over medium heat. Add garlic and onion, and sauté until fragrant and softened, about 2-3 minutes.
- Stir in thyme, sage, cinnamon, nutmeg, salt, pepper, and red pepper flakes (if using).
- Add pumpkin puree and milk, whisking until smooth and creamy. Taste and adjust seasoning.
- Simmer for 3-4 minutes to thicken slightly, then remove from heat.
Step 3: Sauté the spinach
In a separate skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper, then set aside.
Step 4: Mix the cheese filling
In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, and the sautéed spinach. Stir until fully combined.
Step 5: Assemble the lasagna
Lightly grease a 9x13-inch baking dish. Layer as follows:
- Sauce: Spread 1 cup of the pumpkin sauce evenly in the bottom.
- Noodles: Place 3 noodles on top.
- Cheese-spinach: Spread half of the cheese-spinach mixture evenly over the noodles.
- Sauce: Spread half of the remaining pumpkin sauce on top.
- Noodles: Add another 3 lasagna noodles.
- Cheese-spinach: Spread the rest of the cheese-spinach mixture.
- Noodles: Add the final 3 noodles.
- Sauce: Spread the remaining pumpkin sauce on top.
- Shredded cheeses: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly on top.
Step 6: Bake the lasagna
Lightly grease a piece of aluminum foil and cover the dish, greased side down (to prevents the cheese from sticking). Bake in a 375°F preheated oven covered for 40 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly. If it browns too quickly, cover loosely with foil again. For an extra crispy crust (optional), broil on high for 3-4 minutes, watching closely to avoid burning.
Step 7: Rest and serve
Let the lasagna cool for 10 minutes before slicing and serving. Garnish with toasted walnuts or pecans, crispy fried sage leaves, and/or a sprinkle of shredded Parmesan.
Expert Tip: Layer Strategically for Perfect Texture
Lasagna is all about balance. The sauce, noodles, and cheese should each shine without overpowering the others. Start with sauce at the bottom to prevent sticking, and finish with sauce and cheese on top for that golden, bubbly crust. Let the lasagna rest after baking so it sets and slices cleanly.
More Tips and Tricks
- Use homemade pumpkin purée for best flavor. If you have time, use homemade pumpkin purée instead of canned. It's naturally sweeter and has a smoother texture that blends beautifully with the creamy sauce. Simply roast, blend, and use in place of canned pumpkin for fresher flavor.
- Don't overcook the noodles. Slightly undercook them since they'll continue to soften in the oven.
- Use a large skillet. The pumpkin sauce bubbles slightly as it thickens, so use a roomy pan to avoid spills.
- Taste and adjust. Every brand of pumpkin puree varies. Taste your sauce before assembling and add salt or cream as needed.
- Make it ahead. Assemble the lasagna a day in advance and refrigerate (unbaked). Bake when ready to serve.
- Freeze leftovers. Slice into portions, wrap tightly, and freeze for up to 3 months. Reheat in the oven until warmed through.
Recipe Variations
- Add protein. Layer cooked ground turkey, Italian sausage, or turkey sausage between the noodles for extra heartiness.
- Add vegetables. Roasted mushrooms, zucchini, or bell peppers add flavor and texture.
- Make it spicy. Add more red pepper flakes or a pinch of cayenne pepper for heat.
- Try a white sauce layer. Mix a little ricotta with béchamel or Alfredo sauce for extra creaminess.
- Add nuts. Sprinkle chopped toasted walnuts or pecans between layers for crunch.
- Gluten-free option. Use gluten-free lasagna noodles or thinly sliced roasted zucchini sheets like in our Zucchini Lasagna.
Storage
How to Store
Store cooled lasagna in an airtight container in the refrigerator for up to 4 days. This dish also makes the perfect make-ahead meal - simply assemble it in advance, refrigerate overnight, and bake when ready to serve.
How to Reheat
Reheat covered in the oven at 350°F oven for 15-20 minutes, until hot and bubbly. For a quicker option, microwave individual portions until warmed through.
How to Freeze
Lasagna freezes beautifully, making it perfect for meal prep or saving leftovers for later. You can freeze it whole or in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- To freeze individual pieces, first let the lasagna cool completely, then slice into portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe airtight container or resealable bag. This helps prevent freezer burn and makes it easy to reheat one serving at a time.
- To freeze the whole lasagna, cover the baking dish tightly with a layer of plastic wrap and then foil. Label with the date and freeze.
How to Serve
Pumpkin Lasagna is hearty enough to stand alone but pairs beautifully with lighter sides. Serve it with a crisp green salad or roasted vegetables to balance the richness, or add garlic bread for soaking up the creamy pumpkin sauce. It's also delicious with a bowl of soup - like Roasted Butternut Squash Soup or Tomato Basil Soup - for the ultimate cozy fall dinner.
These are my favorite dishes to serve with pumpkin lasagna:
Side Dishes for Pasta
For more recipe ideas, check out our collection of pasta side dishes, featuring everything from fresh salads and roasted vegetables to crusty breads and flavorful appetizers that pair perfectly with any pasta dinner.
FAQ
Pumpkin lasagna is a cozy fall-inspired twist on traditional lasagna that replaces tomato sauce with a creamy pumpkin sauce infused with herbs and spices like sage, thyme, cinnamon, and nutmeg. It's layered with noodles, ricotta and spinach filling, and gooey cheese for a comforting, slightly sweet, and savory dish that's perfect for the season.
To make pumpkin lasagna, layer cooked lasagna noodles with creamy pumpkin sauce, a cheesy ricotta and spinach mixture, and shredded mozzarella and Parmesan. Bake until golden and bubbly, then let it rest before slicing. It's a simple but impressive dish that captures all the cozy flavors of fall in one pan.
Simmer the pumpkin sauce briefly to thicken and let the lasagna rest before slicing. This allows the layers to set and stay firm.
Pumpkin lasagna pairs beautifully with crisp salads and light vegetable sides that balance its richness. Try serving it with Garlic Bread, Caesar Salad, Roasted Brussels Sprouts, or Tomato Basil Soup. A chilled glass of white wine or sparkling water with lemon also complements the creamy pumpkin flavors perfectly.
Yes! Assemble it up to one day in advance, cover tightly, and refrigerate. Bake when ready to serve. It's great for meal prep or entertaining.
More Savory Pumpkin Recipes
Looking for other recipes like this? Try these:
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Recipe
Pumpkin Lasagna with Ricotta and Spinach
- Total Time: 1 hour 20 minutes
- Yield: 9-12 servings 1x
- Diet: Vegetarian
Description
Pumpkin Lasagna with ricotta cheese and spinach is a delicious twist on traditional lasagna - the perfect cozy comfort food for fall.
Ingredients
For the lasagna noodles:
- 9 lasagna noodles, uncooked
- 1 tablespoon olive oil
For the pumpkin sauce:
- 2 tablespoons olive oil (or butter)
- 3 cloves garlic, minced
- 1 small onion (or 2 shallots), finely diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 teaspoon fresh sage, chopped (or ½ teaspoon dried)
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- pinch of red pepper flakes (optional, for heat)
- 2 (15 ounce) cans of pumpkin puree (or homemade) - not pumpkin pie filling
- 1 cup milk (or use part heavy cream for richness)
For the spinach:
- 1 tablespoon olive oil
- 8 ounces fresh spinach, roughly chopped
- salt and pepper (to taste)
For the cheese mixture:
- 2 cups ricotta cheese
- 1 ½ cups mozzarella cheese, divided
- ½ cup parmesan cheese, divided
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
Instructions
- Preheat oven to 375°F.
- Cook the lasagna noodles: Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and olive oil. Cook until al dente, about 10 minutes or according to package instructions. Drain and rinse under cold water to stop the cooking process, then set aside in the pot.
- Make the pumpkin sauce: In a large skillet, heat olive oil (or butter) over medium heat. Add garlic and onion, and sauté until fragrant and softened, about 2-3 minutes. Stir in thyme, sage, cinnamon, nutmeg, salt, pepper, and red pepper flakes (if using). Add pumpkin puree and milk, whisking until smooth and creamy. Taste and adjust seasoning. Simmer for 3-4 minutes to thicken slightly, then remove from heat.
- Sauté the spinach: In a separate skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper, then set aside.
- Mix the cheese filling: In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, parsley, and the sauteed spinach. Stir until fully combined.
- Assemble the lasagna: Lightly grease a 9x13-inch baking dish. Layer as follows:
- Sauce: Spread 1 cup of the pumpkin sauce evenly in the bottom.
- Noodles: Place 3 noodles on top.
- Cheese-spinach: Spread half of the cheese-spinach mixture evenly over the noodles.
- Sauce: Spread half of the remaining pumpkin sauce on top.
- Noodles: Add another 3 lasagna noodles.
- Cheese-spinach: Spread the rest of the cheese-spinach mixture.
- Noodles: Add the final 3 noodles.
- Sauce: Spread the remaining pumpkin sauce on top.
- Shredded cheeses: Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly on top.
- Bake the lasagna: Lightly grease a piece of aluminum foil and cover the dish, greased side down (to prevents the cheese from sticking). Bake covered for 40 minutes. Remove foil and bake uncovered for 20 minutes, until the cheese is golden and bubbly. If it browns too quickly, cover loosely with foil again. For an extra crispy crust (optional), broil on high for 3-4 minutes, watching closely to avoid burning.
- Rest and serve: Let the lasagna cool for 10 minutes before slicing and serving. Garnish with toasted walnuts or pecans, crispy fried sage leaves, and/or a sprinkle of shredded Parmesan.
Notes
How to store: Store cooled lasagna in an airtight container in the refrigerator for up to 4 days.
How to reheat: Reheat covered in the oven at 350°F oven for 15-20 minutes, until hot and bubbly. For a quicker option, microwave individual portions until warmed through.
How to freeze: Lasagna freezes beautifully, making it perfect for meal prep or saving leftovers for later. You can freeze it whole or in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- To freeze individual slices, first let the lasagna cool completely, then slice into portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe airtight container or resealable bag. This helps prevent freezer burn and makes it easy to reheat one serving at a time.
- To freeze the whole lasagna, cover the baking dish tightly with a layer of plastic wrap and then foil. Label with the date and freeze.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Casserole
- Method: Bake
- Cuisine: Italian
Comments
No Comments