Why You’ll Love Pumpkin Spinach LasagnaRecipe

This lasagna brings fall flavors to the table in a satisfying and comforting way. The creamy pumpkin béchamel adds a silky, savory layer that pairs beautifully with the earthy spinach and gooey cheese. It’s a vegetarian main dish that doesn’t feel like a compromise—you’ll love serving it to guests or enjoying the leftovers all week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Béchamel
3 tablespoons butter
3 tablespoons flour
3 cups hot milk
1 15‑ounce can pureed pumpkin
Kosher salt and black pepper
Pinch of nutmeg

For the Lasagna
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, pressed, chopped, or thinly sliced
1/4 to 1/2 teaspoon red pepper flakes, to taste
1 pound baby spinach
9 ounces oven‑ready/no‑boil lasagna noodles
16 ounces mozzarella, shredded or torn
8 ounces fontina or Gruyère cheese, shredded
2 ounces Parmesan cheese, finely grated
Fried sage leaves (optional)

Directions

Preheat the oven to 375°F (190°C).
Make the pumpkin béchamel: In a saucepan over medium heat, brown the butter until fragrant. Add the flour and cook for about 1 minute while whisking. Gradually whisk in the hot milk until the sauce thickens. Stir in pumpkin purée, salt, pepper, and nutmeg. Set aside.
Cook the spinach filling: Heat olive oil in a skillet over medium heat. Add onion and cook until soft, then add garlic and red pepper flakes until aromatic. Add the spinach in batches, stirring until wilted. Drain off any excess liquid.
Assemble the lasagna: Spread one‑third of the pumpkin béchamel on the bottom of a 9×13″ baking dish. Add a layer of lasagna noodles, then half of the spinach mixture and one‑third of each cheese. Add another third of béchamel and repeat. Finish with a final layer of noodles, béchamel, and the remaining cheese.
Bake: Cover and bake for 30 minutes. Remove the cover and bake an additional 15 minutes until bubbly and golden. Let rest for 15 minutes before serving. Top with fried sage if using.

Servings and timing

Serves: 6
Prep time: 30 minutes
Cook time: 45 minutes
Total time: 1 hour 15 minutes

Variations

Add roasted vegetables: Include roasted butternut squash or sweet potatoes for more texture and depth.
Herb boost: Add fresh sage or thyme to the béchamel for extra fragrance.
Spicy kick: Add cayenne pepper or increase red pepper flakes for a bolder flavor.
Cheese swap: Try Gruyère, provolone, or sharp cheddar in place of fontina.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezing: Wrap tightly and freeze whole or in portions for up to 3 months. Thaw in the refrigerator before reheating.
Reheat: Warm individual portions in the microwave or reheat in a 350°F (175°C) oven for 15–20 minutes.

FAQs

What is pumpkin béchamel?

Pumpkin béchamel is a twist on the classic white sauce, made with butter, flour, milk, and pureed pumpkin for a rich, creamy texture and autumn flavor.

Can I use fresh lasagna noodles instead of oven‑ready ones?

Yes, but you may need to pre-cook them slightly or add more sauce so they soften during baking.

Is this recipe vegetarian?

Yes, it contains no meat and is suitable for a vegetarian diet.

Can I make this ahead of time?

Yes, you can fully assemble it a day ahead and refrigerate until baking.

How do I prevent the lasagna from becoming watery?

Be sure to drain the cooked spinach well and use properly thickened béchamel made with hot milk.

Can I freeze individual portions?

Yes, portion out the lasagna, wrap tightly, and freeze for convenient meals later.

What cheese substitutes work well?

Gruyère, provolone, or sharp cheddar are all great alternatives to fontina.

Can I make this gluten‑free?

Yes, use gluten-free lasagna noodles and substitute the flour in the béchamel with a gluten-free alternative.

How can I make it vegan?

Use plant-based milk, vegan butter, and dairy-free cheeses to create a vegan-friendly version.

What pairs well with this lasagna?

A crisp green salad, roasted Brussels sprouts, or garlic bread complements the creamy, rich lasagna beautifully.

Conclusion

Pumpkin Spinach Lasagna is a cozy, delicious dish perfect for celebrating fall or simply enjoying a warm, hearty vegetarian meal. With creamy layers of pumpkin béchamel, fresh spinach, and melted cheese, it’s a recipe that satisfies every craving—perfect for holiday gatherings or a comforting night in.