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Pumpkin and Spinach Lasagna

This easy Pumpkin and Spinach Lasagna recipe is family and freezer friendly and a great vegetarian meal option.
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: Australian, Modern
Keyword: Freezer Friendly, Vegetarian
Servings: 6


  • 1.5 Kg pumpkin peeled and cut into 3cm pieces
  • 2 tbsp olive oil
  • salt and pepper
  • 80 grams baby spinach leaves
  • 6 fresh Lasagna sheets
  • 600 gram jar mixed herb pasta sauce see notes

For the Topping

  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese


  • Preheat your oven to 190 degrees celsius 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.
  • 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 pasta sayce 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.


You can use any brand/type of pasta sauce for this recipe. We like to use an 'Italian Herb' Pasta Sauce. You can use any jar sauce that is between 500 - 640 grams.
This recipe is freezer friendly.
You can make this recipe up to three days in advance and reheat when needed.