Pumpkin, Spinach and Ricotta Lasagne

Pumpkin, Spinach and Ricotta Lasagne


Servings 4
Time Needed Prep
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.9 based on 42 ratings.


  • 300 g Fresh Lasagne Sheets
  • 1/2 Kg Spinach Leaves
  • 1/3 cup Thickened Cream
  • 400 g Ricotta Cheese
  • 2 Egg Yolks
  • 1 Parmesan (200 Grams)
  • 500 g Butternut Pumpkin cut into thin slices
  • 1/2 tsp Salt And Pepper
  • 1 Mozzarella (100 Grams) grated
  • 1 Cheddar (100 Grams) grated

Nutrition Information

Qty per
399g serve
Qty per
Energy 559cal 140cal
Protein 25g 6g
Fat (total) 19.1g 4.8g
 - saturated 10.4g 2.6g
Carbohydrate 74g 19g
 - sugars 6.7g 1.7g
Dietary Fibre 3.78g 0.95g
Sodium 14336mg 3591mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

If you’re practising Meat-Free Mondays, or just want a break from the beef mince, there are lots of delicious options.. like this Pumpkin, Spinach and Ricotta Lasagne!

Lasagne is always an option that’s sure to please, kids and adults alike. We’re particularly fond of this vegetarian variant of the classic recipe.

With delicious pumpkin, healthy spinach and creamy ricotta, it’s a meal that’s hard to not like. It’s going to keep everyone coming back for more!


Pumpkin, Spinach and Ricotta Lasagne | Stay at Home Mum


  1. Prepare your oven by pre-heating it to 180°C, and grease your baking dish. The ideal dish is a 15cm x 25cm rectangular dish, around 5cm deep.

  2. Wilt the spinach in the microwave by rinsing it quickly in cold water and then putting it, without shaking the water off, into a microwave-safe dish. Give it about 2 minutes in the microwave on high, but check throughout and take out once it is wilted. Cool for at least five minutes, then drain out the water, squeezing the excess. Set aside.

  3. Mix together the ricotta, cream, egg yolks and parmesan in a medium-sized bowl. Sprinkle with salt and pepper, stirring until combined.

  4. In the prepared baking dish cover the base with one layer of lasagne sheets. If they do not fit, you can trim them to the space. On top of this put one third of the ricotta mix, then half of the spinach and half of the pumpkin slices. Cover with more pasta sheets and repeat. On top of that layer add the rest of the ricotta, another layer of pasta sheets, and the grated mozzarella and cheddar.

  5. Bake in the preheated over for about 45 minutes, or until the pumpkin is tender and cheese is browned. You can pierce the lasagne to test the pumpkin's readiness. Let the lasagne stand for a few minutes before serving.

About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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