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side view of Pumpkin and Spinach Lasagna
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5 from 3 votes

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
Keyword: Freezer Friendly, Vegetarian
Servings: 6 people
Calories: 413kcal

Equipment

  • Baking Dish

Ingredients

  • 1.5 Kilograms pumpkin peeled and cut into 3cm pieces
  • 2 tablespoon 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

Calories: 413kcal | Carbohydrates: 54g | Protein: 19g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 209mg | Potassium: 1610mg | Fiber: 4g | Sugar: 14g | Vitamin A: 23471IU | Vitamin C: 40mg | Calcium: 292mg | Iron: 6mg