Pumpkin & Spinach Lasagne | Vegetarian

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.

4.75 from 4 votes

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Course: Dinner, family meals, main meal, vegetarian

Cuisine: Dinner, lasagne, main meals, Vegetarian

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 6 serves

Calories: 532kcal

Author: Lucy - Bake Play Smile

Ingredients

• 1.5 kg pumpkin peeled and diced into 1.5cm cubes
• 2 tbs olive oil to drizzle
• salt and pepper to season
• 450 g ricotta low fat
• 150 g baby spinach leaves fresh
• 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 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. 

Nutrition

Calories: 532kcal | Carbohydrates: 70g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 133mg | Potassium: 1732mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24495IU | Vitamin C: 47.8mg | Calcium: 289mg | Iron: 7.3mg

Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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.

5 from 3 votes

Print Pin Rate

Course: Dinner, family meals, main meal, vegetarian

Cuisine: Dinner, lasagne, main meals, Vegetarian

Prep Time: 30 minutes

Cook Time: 1 hour 30 minutes

Total Time: 2 hours

Servings: 6 serves

Calories: 505kcal

Author: Lucy - Bake Play Smile

Ingredients

• 1.5 kg pumpkin peeled and diced into 1.5cm cubes
• 2 tbs olive oil to drizzle
• salt and pepper to season
• 450 g ricotta low fat
• 150 g baby spinach leaves fresh
• 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 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. 

Nutrition

Calories: 505kcal | Carbohydrates: 70g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 84mg | Sodium: 133mg | Potassium: 1732mg | Fiber: 5g | Sugar: 16g | Vitamin A: 24495IU | Vitamin C: 47.8mg | Calcium: 289mg | Iron: 7.3mg

Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!