This pumpkin lasagna is a seasonal and plant-forward spin on the classic lasagna. Packed with pumpkin and spinach, this savory, baked dish is perfect for seniors or caregivers looking to increase their fruit or vegetable intake.
Such a large, easy-to-make dish is also a great option for caregivers looking for recipes to make and save as leftovers for the seniors they’re caring for.
Cook time: 1 hour
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 cups spinach
- 1 can pumpkin puree (15 ounces)
- 2 tablespoons marinara sauce
- 15 ounces ricotta cheese
- 8 ounces shredded mozzarella cheese
- 9 ounces lasagna noodles
- Preheat the oven to 375 degrees Fahrenheit.
- In a skillet, heat oil and add garlic. Cook until translucent and fragrant.
- Add spinach and sauté until wilted.
- In a large bowl combine spinach, garlic, pumpkin and marinara.
- In a 9×13 baking dish, evenly layer noodles, pumpkin mixture, ricotta and mozzarella, starting with the noodles and reserving some mozzarella for topping the final layer.
- The final layer should be the pumpkin mixture and mozzarella.
- Bake for about 45 minutes.
Per serving*: 380 calories; fat 16g; saturated fat 8g; cholesterol 60mg; sodium 350mg; carbohydrate 36g; fiber 2g; total sugars 3g; added sugars 0g; protein 25g; vitamin D 0%DV; calcium 19%DV; iron 9%DV; potassium 7%DV
*Please note: Nutrition variation may happen due to ingredient sourcing and measurement variations.