Pumpkin, Spinach and Lentil Lasagne is a spectacular vegetarian dish that combines the natural sweetness of roasted pumpkin with earthy lentils and fresh spinach, all layered between tender pasta sheets and creamy cheese sauce. This colorful, nutritious lasagne proves that vegetarian meals can be every bit as satisfying and flavorful as their meat-based counterparts. The roasted pumpkin adds a subtle sweetness and beautiful orange color, while the lentils provide protein and a hearty texture that makes this dish incredibly filling. This recipe serves 8-10 people generously, making it perfect for feeding a crowd, special occasions, or meal prep for the week ahead.
Gathering Your Ingredients
For the pumpkin and lentil layers, you’ll need:
- 3 pounds butternut squash or pumpkin, peeled and cubed
- 1 cup dried red lentils
- 2 cups vegetable broth
- 2 pounds fresh spinach (or 16 ounces frozen, thawed)
- 12-15 lasagne sheets
- 3 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- Salt and pepper to taste
For the cheese sauce:
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
For assembly:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Preparing the Roasted Pumpkin
Preheat your oven to 425 degrees Fahrenheit. Cut your pumpkin or butternut squash into 1-inch cubes, removing all seeds and skin. The easiest way to peel butternut squash is to cut it in half lengthwise, scoop out the seeds, then use a vegetable peeler or sharp knife to remove the skin.
Toss the cubed pumpkin with 2 tablespoons of olive oil, salt, and pepper. Spread the pieces in a single layer on a large baking sheet, making sure they’re not overcrowded. Roast for 25-30 minutes until the edges are caramelized and the pumpkin is tender when pierced with a fork. The natural sugars will caramelize beautifully, adding depth to the final dish.
Cooking the Protein-Rich Lentils
While the pumpkin roasts, prepare your lentils. Rinse the red lentils under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-6 minutes until softened and translucent.
Add half the minced garlic, cumin, smoked paprika, and cinnamon. Cook for another minute until the spices are fragrant. Add the rinsed lentils and vegetable broth, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes until the lentils are tender and have absorbed most of the liquid. Season with salt and pepper, then set aside.
Preparing the Spinach
If using fresh spinach, wash it thoroughly and remove any tough stems. Heat a large pan over medium heat and add the spinach in batches, cooking just until wilted, about 2-3 minutes per batch. Fresh spinach will cook down dramatically.
If using frozen spinach, make sure it’s completely thawed and squeeze out as much water as possible using your hands or a clean kitchen towel. This step is crucial to prevent your lasagne from becoming watery. Season the spinach lightly with salt, pepper, and the remaining minced garlic.
Creating the Creamy Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Once melted and foaming, whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux that will thicken your sauce without lumps.
Gradually add the milk, whisking constantly to prevent lumps from forming. Continue cooking and stirring until the sauce thickens enough to coat the back of a spoon, about 8-10 minutes. Remove from heat and stir in the Parmesan cheese, ricotta cheese, and nutmeg until smooth. Season with salt and pepper to taste.
Cooking the Pasta Sheets
Cook the lasagne sheets according to package directions until just shy of al dente – they’ll finish cooking in the oven. This usually means cooking them 1-2 minutes less than the package suggests. Drain carefully and lay them flat on a clean kitchen towel to prevent sticking.
If your lasagne sheets are the no-boil variety, you can skip this step, but make sure your other layers have enough moisture to cook the pasta properly during baking.
Assembling Your Vegetarian Masterpiece
Reduce your oven temperature to 375 degrees Fahrenheit. Spread a thin layer of the cheese sauce across the bottom of a 13×9 inch baking dish to prevent sticking.
Layer as follows: pasta sheets, half the roasted pumpkin, half the lentil mixture, half the spinach, and one-third of the remaining cheese sauce. Repeat with another layer of pasta, remaining pumpkin, lentils, spinach, and another third of the cheese sauce. Top with final pasta sheets and the remaining cheese sauce.
Sprinkle the mozzarella and Parmesan cheeses evenly over the top. The layers should be generous and well-distributed for the best flavor in every bite.
Baking to Golden Perfection
Cover the lasagne tightly with aluminum foil and bake for 35 minutes. This covered baking allows all the flavors to meld together and ensures the pasta is fully cooked. Remove the foil and continue baking for 15-20 minutes until the top is golden brown and the sauce is bubbling around the edges.
Test for doneness by inserting a knife into the center – it should slide through easily and come out hot. Let the lasagne rest for 15 minutes before cutting, which allows it to set and makes serving much easier.
Serving Your Colorful Creation
This recipe serves 8-10 people generously, making it ideal for family gatherings or entertaining. Cut into neat squares using a sharp knife, and use a wide spatula to serve each portion with all the beautiful layers visible.
Garnish with fresh basil leaves for a pop of color and fresh flavor that complements the rich, creamy layers. The combination of sweet pumpkin, earthy lentils, and fresh spinach creates a complex, satisfying flavor profile that will surprise and delight everyone at the table.
Make-Ahead and Storage Tips
This lasagne is perfect for make-ahead meals. You can assemble it completely up to 24 hours in advance and refrigerate until ready to bake. Just add an extra 15-20 minutes to the cooking time if baking from cold.
Leftover lasagne keeps beautifully in the refrigerator for up to 5 days and actually improves in flavor as the ingredients meld together. It also freezes well for up to 3 months – just thaw overnight in the refrigerator before reheating. This nutritious, colorful dish proves that vegetarian cooking can be both healthy and incredibly satisfying.
