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–+ servings
seasonal pumpkin spinach lasagna

Pumpkin Spinach Lasagna Casserole

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Course Main
Cuisine Italian
Servings 8 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Wooden spoon
  • 1 Chef's knife
  • 1 Cutting board
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 aluminum foil sheet

Ingredients
  

  • 12 sheet lasagna noodles no-boil
  • 2 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 clove garlic minced
  • 10 ounce fresh spinach roughly chopped
  • 2 cup ricotta cheese whole milk
  • 1 large egg beaten
  • 1/2 cup grated Parmesan cheese divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 3 cup pumpkin puree unsweetened
  • 1 1/2 cup milk whole or 2%
  • 1 teaspoon fresh thyme leaves chopped
  • 1 teaspoon fresh sage leaves chopped
  • 1/2 teaspoon crushed red pepper flakes optional
  • 2 cup shredded mozzarella cheese low-moisture part-skim
  • 2 tablespoon unsalted butter melted
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon fresh parsley chopped, for garnish

Instructions
 

  • Preheat the oven to 375°F (190°C) and lightly oil a 9x13-inch baking dish.
  • Heat olive oil in a large skillet over medium heat, add onion and cook until translucent, about 5 minutes.
  • Stir in garlic and cook 30 seconds until fragrant.
  • Add spinach and cook until wilted and most moisture evaporates, 2 to 3 minutes, then set aside to cool slightly.
  • In a mixing bowl combine ricotta, egg, 1/4 cup Parmesan, salt, pepper, and nutmeg, then fold in the cooled spinach mixture.
  • In a saucepan whisk together pumpkin puree, milk, thyme, sage, and red pepper flakes, and warm over medium heat until smooth and pourable, 3 to 4 minutes.
  • Spread 1/2 cup pumpkin sauce in the bottom of the baking dish.
  • Layer 4 no-boil noodles over the sauce.
  • Spread one-third of the ricotta-spinach mixture over the noodles, then spoon over 3/4 cup pumpkin sauce and sprinkle with 2/3 cup mozzarella.
  • Repeat the layering (noodles, ricotta-spinach, pumpkin sauce, mozzarella) two more times, ending with noodles and remaining pumpkin sauce on top.
  • Combine melted butter, panko, and remaining 1/4 cup Parmesan, then evenly sprinkle over the casserole.
  • Cover the dish loosely with foil (tenting to avoid contact with topping) and bake for 25 minutes.
  • Remove foil and bake an additional 20 minutes until bubbling at edges and topping is golden.
  • Let the lasagna rest 10 minutes before slicing and garnish with parsley.

Notes

If using regular lasagna noodles instead of no-boil, cook them to very al dente and pat dry before layering to prevent excess moisture. For a creamier sauce, substitute 1/2 cup of the milk with half-and-half, or for a lighter version use unsweetened almond milk. Make ahead by assembling up to step 11, covering tightly, and refrigerating for up to 24 hours or freezing for up to 2 months; if baking from cold, add 10–15 minutes covered. Taste your pumpkin puree—if it’s very sweet, balance with a pinch more salt and an extra splash of milk to thin as needed. Letting the lasagna rest is key for clean slices, and cutting with a serrated knife helps preserve layers.
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