Pumpkin lasagna

Pumpkin lasagna

Oct 16 2019


35-40 min

Serves 5

October is the month when I usually go all out on pumpkin, both savory and sweet!!! I find it super comforting and yummy, plus it has so many health benefits!


  • 3 cups of frozen spinach
  • 1 container of ricotta cheese
  • 1 can of pumpkin purée
  • 2 garlic cloves
  • 6-8 lasagna sheets ( I used the ones that don't need to be boiled before)
  • 1 jar of diced tomatoes
  • 1-2 cups of mixed cheese ( I used cheddar and mozzarella)
  • 1/2 cup of parmesan cheese plus more for serving
  • 1 large zucchini thinly sliced
  • Salt and pepper to taste


Preheat the oven at 375F.

In a food processor combine the spinach, ricotta, pumpkin puree, garlic and some parmesan cheese and pulse until smooth and combined. Add 1 tsp of salt and 1/2 tsp of pepper.

Start layering by spooning some of the tomatoes, lasagna, pumpkin mix and zucchini. Repeat  2 times and finish with pumpkin mix. Sprinkle the cheese all over and bake in the oven for 30 minutes until cheese is melted, bubbly and golden brown.

Leave a comment