This vegetarian Pumpkin & Spinach Lasagne is the perfect family meal… the yummy layers of pumpkin, spinach, ricotta, lasagne sheets and tomato sauce make it an easy and healthier alternative to a traditional lasagne.
Well hi there! If you’ve come here looking for a yummy dinner recipe, then you’ve definitely come to the right place. This Pumpkin & Spinach Lasagne is completely meat-free, is totally delicious and will be loved by everyone in the family!
This lasagne is made with layers of baby spinach, a tomato based sauce, the most delicious cheesy pumpkin mixture, and of course, fresh lasagne sheets. It’s seriously yum!!
And while we’re chatting all things dinner-related, here’s some more easy family dinners:
- SLOW COOKER PULLED PORK BURGERS WITH ASIAN SLAW
- OVEN BAKED THAI CHICKEN MEATBALLS
- NOODLE & BEEF CHOW MEIN
- EASY CHICKEN FRIED RICE
- 6 INGREDIENT EGG & BACON PIE
- 4 INGREDIENT EGG & BACON CARBONARA
But back to this super yummy Pumpkin & Spinach Lasagne.. please, please try this! It’s always a winner in our house (and even gets two thumbs up from our toddler!).
Enjoy! xxx
Pumpkin & Spinach Lasagne - Conventional Method
This vegetarian Pumpkin & Spinach Lasagne is the perfect family meal... the yummy layers of pumpkin, spinach, ricotta, lasagne sheets and tomato sauce make it an easy and healthier alternative to a traditional lasagne.
Ingredients
- 1.5 kg pumpkin, peeled and diced into 1.5cm cubes
- olive oil, to drizzle
- salt and pepper, to season
- 450 g low fat ricotta
- 150 g fresh baby spinach leaves
- 375 g fresh lasagne sheets
For the tomato sauce:
- 2 tbs olive oil
- 2 brown onions, diced
- 2 tsp minced garlic
- 500 g passata
- 400 g tin crushed or diced tomatoes
- 1 tsp dried Italian herbs (parsley, oregano, basil)
- 1 tbs raw sugar
- salt and pepper, to season
- Extra ricotta and grated tasty cheese, for sprinkling
Instructions
Preheat a fan-forced oven to 200 degrees celsius (fan-forced).
Place diced pumpkin on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30-40 minutes or until soft.
In a large saucepan on a low-medium heat, add a splash of olive oil and the diced onions. Cook until they are soft and translucent. Add the garlic and cook for another two minutes.
Add the passata, tinned tomatoes, dried herbs, salt, pepper and sugar. Stir and place back on the heat. Simmer for 15 minutes or until slightly thickened. Set aside. (see notes).
Once the pumpkin has cooked, remove it from the oven and allow to cool slightly. Place the pumpkin in a large bowl, add the ricotta cheese and a pinch of salt and pepper. Use a stick blender or a fork to break up pumpkin and mix with the cheese to form a smooth consistency. Set aside.
To assemble the lasagne, grease a medium-large baking dish and start by adding a layer of fresh lasagne sheets, followed by a layer of tomato sauce, a layer of the pumpkin/cheese mixture and then spinach leaves. Repeat until you have used all of your mixture (finish with a layer of lasagne sheets topped with the pumpkin mixture and extra ricotta/grated cheese.
Place in an oven preheated to 180 degrees celsius (fan-forced) and cook for 25-30 minutes or until the cheese has melted and the pasta is cooked through.
Recipe Notes
If you have any additional tomato sauce leftover, this can be frozen for up to 3 months.
The lasagne can be frozen after cooking for up to 2 months.
Pumpkin & Spinach Lasagne - Thermomix Method
This vegetarian Pumpkin & Spinach Lasagne is the perfect family meal... the yummy layers of pumpkin, spinach, ricotta, lasagne sheets and tomato sauce make it an easy and healthier alternative to a traditional lasagne.
Ingredients
- 1.5 kg pumpkin, peeled and diced into 1.5cm cubes
- olive oil, to drizzle
- salt and pepper, to season
- 450 g low fat ricotta
- 150 g fresh baby spinach leaves
- 375 g fresh lasagne sheets
For the tomato sauce:
- 2 brown onions, halved
- 10 g olive oil
- 2 tsp minced garlic
- 500 g passata
- 400 g tin crushed or diced tomatoes
- 1 tsp dried Italian herbs (parsley, oregano, basil)
- 1 tbs raw sugar
- salt and pepper, to season
- Extra ricotta and grated tasty cheese, for sprinkling
Instructions
Preheat a fan-forced oven to 200 degrees celsius (fan-forced).
Place diced pumpkin on a lined baking tray. Drizzle with olive oil and season with salt and pepper. Bake in the oven for 30-40 minutes or until soft.
Place the halved onions into the Thermomix bowl. Chop on Speed 6, 5 seconds. Scrape down the sides of the bowl.
Add the olive oil and minced garlic and saute on 80 degrees, Speed 2, 3 minutes.
Add the passata, tinned tomatoes, dried herbs, salt, pepper and sugar. Cook on Varoma, 15 minutes, Speed 2. Set aside in a seperate bowl (see notes).
Once the pumpkin has cooked, remove it from the oven and allow to cool slightly. Place the pumpkin in a clean Thermomix bowl. Add the ricotta, salt and pepper and mix on Speed 4 until smooth.
To assemble the lasagne, grease a medium-large baking dish and start by adding a layer of fresh lasagne sheets, followed by a layer of tomato sauce, a layer of the pumpkin/cheese mixture and then spinach leaves. Repeat until you have used all of your mixture (finish with a layer of lasagne sheets topped with the pumpkin mixture and extra ricotta/grated cheese.
Place in an oven preheated to 180 degrees celsius (fan-forced) and cook for 25-30 minutes or until the cheese has melted and the pasta is cooked through.
Recipe Notes
If you have any additional tomato sauce leftover, this can be frozen for up to 3 months.
The lasagne can be frozen after cooking for up to 2 months.
Thank you Lucy, for what is the best vegetarian lasagne recipe that I have ever tried!
Thank you so much Jo! xx