For a simple vegetarian family dinner that everyone will enjoy, you can’t go past this easy Pumpkin and Spinach Lasagna recipe! Packed with vegetables and full of flavour, this family friendly vegetarian meal can be ready to enjoy in a little over an hour. It is also freezer friendly too, making it the perfect make ahead meal!
My Pumpkin and Spinach Lasagna recipe really is a great family meal and you will love how simple it is to put together. All you need to do is roast your pumpkin pieces (which you can do the day before if you like) and then layer them along with the rest of the ingredients in your baking dish, add the cheese topping and bake in the oven for 35 minutes – how simple is that!
We try to eat meat free a couple of times a week in our house and this Pumpkin and Spinach Lasagna has been a hit with all of the kids and my husband each time I have made it. I usually serve this lasagna either on it’s own for the little kids or with some homemade wedges and steamed veggies for the the rest of us and we are able to get two good meals out of one batch of this recipe. It’s also great to make on the weekend and then enjoy through the week for an easy weeknight meal and it is also freezer friendly too.
Why you will love this recipe:
- Easy to prepare
- Freezer Friendly
- Family Friendly
- Feeds a crowd
- Full of veggies
Ingredients
Please note you will find the full ingredient list and recipe instruction in the recipe card at the bottom of this post
- Roasted Pumpkin – it really is worth taking the extra time to roast the pumpkin for this recipe, you won’t regret it. In a pinch, you can also used steamed pumpkin but you will not have the same flavour.
- Spinach – I prefer to use fresh baby spinach leaves for this recipe.
- Passata – you can also use store bought pasta sauce if you prefer.
How to Make Pumpkin and Spinach Lasagana:
- Roast the pumpkin pieces until tender and and beginning to brown on the outside, carefully remove from the oven and mash.
- Cook the onion and garlic and add the passata.
- Place a layer of pasta sheets at the bottom of the baking dish. Add half the pumpkin and then the spinach leaves and ⅓ of the sauce before adding another layer of pasta.
- Repeat.
- Top with the ricotta and grated mozzarella before baking until golden and cooked through.
Tips for Making this Recipe:
- You can use any brand/type of passata for this recipe. You can also use store bought pasta sauce if you prefer.
- I like to use fresh pasta sheets for this recipe, however you can also use instant pasta sheets.
- This recipe is freezer friendly.
- You can make this recipe up to three days in advance and reheat when needed.
More easy dinners:
- Vegetarian Shepherd’s Pie
- Sweet Potato and Chickpea Curry
- The BEST Easy Butter Chicken Recipe
- Easy Lasagna Recipe
- Bacon Spinach and Feta Quiche
- Rissoles Recipe | Made with Beef and Vegetables
- Creamy Chicken Bacon and Pesto Pasta
- Cheeseburger Recipe
- Easy Vegetable Fritters
- Cauliflower and Cheese Nuggets
- Air Fryer Roast Chicken
Pumpkin and Spinach Lasagna
Equipment
- Baking Dish
Ingredients
- 1.5 Kilograms pumpkin peeled and cut into 3cm pieces
- 2 tbsp olive oil
- salt and pepper
- 80 grams baby spinach leaves
- 6 fresh Lasagna sheets
- 700 grams passata see notes
- 2 cloves garlic crushed
- 1 brown onion
- 1 tbsp dried mixed herbs
For the Topping
- 1 cup ricotta cheese 150 grams
- 1 cup mozzarella cheese 100 grams
Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and lightly grease a 20cm square baking dish.
- Place the pumpkin pieces onto a baking tray and drizzle with the olive oil before sprinkling a little salt and pepper over the top. Pop into the oven and bake for 40 minutes or until the pumpkin is cooked through and beginning to brown on the outside.
- Transfer the pumpkin to a large bowl and mash with a fork. Set aside to cool slightly.
- In the meantime, lightly cook the brown onion and garlic in a frying pan. Add the passata and dried mixed herbs and stir to combine.
- Cover the base of your baking dish with lasagna sheets before adding half of the pumpkin mixture. Add a layer of spinach leaves (using half) before dolloping ⅓ of the sauce over the top.
- Add another layer of Lasagna sheets and repeat the above.
- Top with another layer of lasagna sheets and cover this with the remaining Pasta Sauce Sauce.
- Dollop ricotta over the top and then sprinkle with mozzarella.
- Bake for 35 minutes or until the cheese sauce is golden. Allow the Pumpkin and Spinach Lasagna to stand for 5 minutes before serving.
Thermomix Instructions
- Preheat your oven to 190 degrees celsius (fan-forced) and lightly grease a 20cm square baking dish.
- Place the pumpkin pieces onto a baking tray and drizzle with the olive oil before sprinkling a little salt and pepper over the top. Pop into the oven and bake for 40 minutes or until the pumpkin is cooked through and beginning to brown on the outside.
- Transfer the pumpkin to your Thermomix bowl. Mix for 10 seconds, speed 4 to mash. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 5 if still lumpy. Set aside until needed.
- In a clean Thermomix bowl, add the garlic and brown onion (which has been cut in half). Mix for 6 seconds speed 6 to grate.
- Add 20 grams of olive oil and cook for 3 minutes, 100 degrees, speed 2 with the measuring cup off.
- Add the passata and mix for 12 seconds, speed 5 with the mc on to combine. Set aside until needed.
- Cover the base of your baking dish with lasagna sheets before adding half of the pumpkin mixture. Add a layer of spinach leaves (using half) before dolloping ⅓ of the sauce over the top.
- Add another layer of Lasagna sheets and repeat the above.
- Top with another layer of lasagna sheets and cover this with the remaining Pasta Sauce Sauce.
- Dollop ricotta over the top and then sprinkle with mozzarella.
- Bake for 35 minutes or until the cheese sauce is golden. Allow the Pumpkin and Spinach Lasagna to stand for 5 minutes before serving.
Notes
- You can use any brand/type of passata for this recipe.
- This recipe is freezer friendly.
- You can make this recipe up to three days in advance and reheat when needed.
Nutrition
Looking for more?
Also, you make like to check out my Family Dinners Made Easy book (also available in a Thermomix edition) for more simple recipes. You can shop the full range of books and eBooks here.
Leave a Reply