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.
Print Pin RatePrep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
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.
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.
Print Pin RatePrep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
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.
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