A cozy fall vegetarian lasagna layering creamy pumpkin puree, spinach ricotta filling, and melted cheeses for a comforting seasonal meal.

Scale

2 cups pumpkin puree

1 1/2 cups ricotta cheese

4 cups fresh spinach

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

9–12 lasagna noodles

1 egg

2 cloves garlic, minced

1/2 medium onion, finely diced

2 tbsp olive oil

1/4 tsp nutmeg

salt to taste

black pepper to taste

1 tbsp chopped fresh sage

1/4 cup milk or cream

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.

2. If using fresh pumpkin, roast and puree until smooth; warm puree with nutmeg, salt, and pepper.

3. Sauté minced garlic and diced onion in olive oil until translucent; add spinach and cook until wilted, then drain.

4. In a bowl, whisk ricotta, egg, half the mozzarella, salt, and pepper; fold in drained spinach.

5. Cook lasagna noodles until al dente or use oven-ready noodles.

6. Spread one third of the pumpkin puree in the dish, layer noodles over puree.

7. Spread half of the spinach ricotta mixture over noodles, sprinkle with mozzarella and Parmesan.

8. Repeat layers ending with noodles topped with remaining pumpkin puree and cheese.

9. Cover with foil and bake 25 minutes; remove foil and bake 15–20 minutes until cheese is golden and edges bubble.

10. Let lasagna rest 10–15 minutes before slicing to allow layers to set.

Keywords: pumpkin, spinach, ricotta, lasagne, vegetarian, fall, comfort food, autumn, bake, creamy