Pumpkin and spinach lasagna

Name: Pumpkin and spinach lasagna
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4
Cuisine: world
Ingredients: about 500 gram pumpkin puree; about 12 lasagna sheets; 1 red onion; 2 garlic cloves; about 500 gram spinach (we've used canned spinach for the first time and it worked out fine); 1 mozzarella; handful of walnuts; 50 gram dairy butter; 60 gram all-purpose flour; 900 ml full fat milk; 2 large handfuls of grated cheese; pepper and salt to taste

A vegetarian pumpkin and spinach lasagna is extra delicious with bechamel sauce and a bite of walnuts. A classic fall/winter lasagna!

1 hours 10 minutes

4 persons

Main course

Recipe pumpkin and spinach lasagna

Made by Véronique

Published at 2019-01-05, this recipe is for 4 persons and takes 1 hours 10 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-07-31

Let's get started

Preparation time

30 minutes

Time cooking

40 minutes

Total time

1 hours 10 minutes

Preparation – 30 minutes

You can easily create your own pumpkin puree by cooking pumpkin pieces (peeled and seeded) in boiling water until they're soft. Drain them and make sure the puree is as dry as possible.

Season the puree with pepper and salt and set aside. You can use fresh, frozen or canned spinach. Make sure the fresh spinach is rinsed if needed. Peel and finely chop the red onion and garlic cloves.

Heat a bit of olive oil in a large skillet and sauté the onion and garlic for a few minutes. Add the spinach, if you're using fresh spinach you need to add it into batches.

Season with pepper and salt and place in a colander so the spinach will be as dry as possible to prevent the lasagna from becoming watery.

Create a bechamel sauce, or use store-bought sauce. You can easily make your own by melting butter, adding the flour all at once and after a few minutes adding the milk little by little while you keep on stirring. Season with pepper and salt.

Pumpkin and spinach lasagne — Pumpkin and spinach lasagna

Finishing the pumpkin and spinach lasagna – 40 minutes

Divide mozzarella into slices and crush the walnuts. Pre-heat the oven to 200 degrees celsius or 390 degrees fahrenheit. Start with a layer of spinach on the bottom of the oven dish.

Divide a layer of lasagna sheets, then bechamel sauce and a layer of pumpkin puree. Divide a bit of walnuts and grated cheese. Start with the spinach again, lasagna sheets etc and end with bechamel sauce and walnuts.

Divide slices of mozzarella on top and a bit more grated cheese. Bake the lasagna in the oven for about half an hour, or until the sheets are done and the cheese is beautifully golden brown. Enjoy!