There’s something incredibly comforting about a bubbling lasagna coming straight from the oven — and this roasted pumpkin spinach lasagna takes that feeling to another level.

It’s creamy but light, full of wholesome vegetables, and layered with autumn flavor. The roasted pumpkin gives it a natural sweetness, while the spinach and parmesan add richness and depth. Whether you’re cooking for family or prepping a cozy vegetarian dinner for two, this healthy pumpkin lasagna recipe brings comfort and nutrition in every bite.

I love making this dish on chilly evenings — the aroma of roasted pumpkin and garlic fills the kitchen, and the first spoonful tastes like pure cozy happiness.

Roasted Pumpkin Spinach Lasagna You’ll Love – Cozy, Creamy & Vegetarian

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Harper
• Total Time: 1 hr 25 mins
• Yield: 6 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

This roasted pumpkin spinach lasagna is a cozy, healthy dinner packed with roasted pumpkin, creamy spinach, and layers of homemade tomato and béchamel sauce. It’s the perfect comfort food that feels indulgent but uses all-natural, wholesome ingredients. The sweetness of the pumpkin pairs beautifully with earthy spinach and creamy cheese — a vegetarian favorite for the whole family.

---

Ingredients

Scale 1x2x3x

For the lasagna:

• 750g Crown Prince pumpkin or butternut squash, peeled and sliced

• 2 tbsp olive oil

• 500g fresh spinach, washed

• 6 fresh lasagna sheets

• 100g parmesan or vegetarian cheese, freshly grated

• 1 tbsp butter

• Whole nutmeg, for grating

For the tomato sauce:

• 1 medium onion, finely chopped

• 1 tbsp olive oil

• 1 celery stick, finely chopped

• 2 garlic cloves, minced

• 400g canned cherry tomatoes

• 2 tsp light muscovado sugar

For the béchamel sauce:

• 500ml milk (or plant-based alternative)

• 50g butter

• 50g plain flour

• ½ onion

• 6 peppercorns

• 1 bay leaf

Optional add-ins:

• Ricotta or cottage cheese (for extra creaminess)

• Ground turkey or minced beef for a heartier version

Cook Mode Prevent your screen from going dark

---

Instructions

Step 1 – Roast the pumpkin:
Preheat the oven to 200°C / 180°C fan / gas 6. Toss the sliced pumpkin with olive oil, salt, and pepper. Roast for 35–40 minutes until tender and slightly caramelized. This step gives your roasted pumpkin spinach lasagna its rich flavor.

Step 2 – Make the tomato sauce:
Sauté the onion in olive oil until soft, then add celery and garlic. Stir for 1 minute, add tomatoes and sugar, and simmer for 30 minutes until thick.

Step 3 – Prepare the spinach:
Wilt the spinach in a pan with a touch of butter and a pinch of nutmeg. Squeeze out excess liquid.

Step 4 – Make the béchamel:
In a pan, heat milk with peppercorns, onion, and bay leaf. Infuse for 5 minutes, strain, then whisk together with butter and flour to make a smooth sauce.

Step 5 – Assemble the lasagna:
Butter a baking dish. Add a layer of roasted pumpkin, tomato sauce, lasagna sheets, béchamel, and spinach. Repeat layers, finishing with béchamel and cheese on top.

Step 6 – Bake:
Bake at 200°C / 180°C fan for 40 minutes, until golden and bubbling.

 

Step 7 – Serve:
Let it rest for 10 minutes before slicing. Serve warm with a side salad or garlic bread.

Notes

For quicker cooking, this healthy pumpkin spinach lasagna can also be made in an air fryer — simply bake individual portions for 15–20 minutes at 180°C until golden.

• Prep Time: 25 minutes
• Cook Time: 1 hour
• Category: Main Course
• Cuisine: Vegetarian / Comfort Food

Nutrition

• Serving Size: 1 slice (about 1/6 of the lasagna tray)
• Calories: 380 kcal
• Sugar: 6 g
• Sodium: 480 mg
• Fat: 16g
• Saturated Fat: 8 g
• Unsaturated Fat: 7 g
• Carbohydrates: 20g
• Fiber: 6g
• Protein: 16g

Why You’ll Love This Recipe

1. Healthy Comfort Food – Creamy texture without heavy cream or processed sauces.
2. Packed with Nutrients – Pumpkin and spinach bring vitamins A, C, and iron.
3. Vegetarian & Family-Friendly – Everyone can enjoy it, even picky eaters.
4. Meal Prep Perfect – Stays delicious for up to 3 days in the fridge.
5. Naturally Sweet & Savory – Roasted pumpkin adds a lovely caramelized touch.

This roasted pumpkin spinach lasagna is a healthy, family-friendly recipe made with all-natural ingredients. The roasted pumpkin brings a naturally sweet and earthy flavor, especially when baked in the oven with herbs like thyme or rosemary — it makes the sauce taste richer and more comforting.

For those who enjoy a heartier version, you can easily add some ground meat or turkey to the tomato sauce layer. It blends perfectly with the roasted pumpkin and spinach, making the dish even more satisfying.

Kids love this healthy pumpkin spinach lasagna, thanks to its creamy texture and mild, cozy flavor. And if you prefer quicker cooking, you can even prepare it in an air fryer — it turns out golden, bubbling, and just as delicious.

This pumpkin and spinach lasagna recipe proves that comfort food can also be wholesome, colorful, and packed with seasonal goodness.

When making roasted pumpkin spinach lasagna, use a flavorful pumpkin like Crown Prince or butternut squash.

Ingredients

For the Lasagna

• 750g Crown Prince pumpkin or butternut squash
• 2 tbsp olive oil
• 500g spinach, washed
• 1 tbsp butter (plus extra for greasing)
• Fresh nutmeg, for grating
• 6 fresh lasagna sheets
• 100g parmesan (or vegetarian alternative), freshly grated

For the Tomato Sauce

• 1 medium onion, finely chopped
• 1 tbsp olive oil
• 1 celery stick, finely chopped
• 2 garlic cloves, minced
• 400g canned cherry tomatoes
• 2 tsp light muscovado sugar

For the Béchamel Sauce

• 500ml milk
• 6 peppercorns
• ½ onion
• 1 bay leaf
• 50g butter
• 50g plain flour

Instructions

Step 1 – Roast the Pumpkin
Preheat oven to 200°C (180°C fan). Slice the pumpkin into 1 cm pieces, drizzle with olive oil, season with salt and pepper, and roast for 35–40 minutes until tender and lightly caramelized.

Step 2 – Prepare the Tomato Sauce
In a saucepan, heat olive oil and sauté onion, celery, and garlic until fragrant. Add canned cherry tomatoes and sugar, then simmer uncovered for about 30 minutes, stirring occasionally. The sauce should thicken and concentrate.

Step 3 – Cook the Spinach
Place washed spinach in a pot with just a bit of the water clinging to its leaves. Cover and wilt over medium heat for about 4 minutes, stirring halfway. Drain, squeeze dry, and mix with butter, nutmeg, and a pinch of salt.

Step 4 – Make the Béchamel
Infuse milk with peppercorns, onion, and bay leaf by heating gently. Strain the milk into a clean pan, add butter and flour, and whisk continuously until smooth and thick.

Step 5 – Assemble the Lasagna
Butter a large baking dish (1.4 L capacity).
Layer in this order:

• Roasted pumpkin
• Tomato sauce
• Lasagna sheets
• Béchamel sauce
• Spinach
• Sprinkle of cheese

Repeat until all ingredients are used, finishing with béchamel and a generous layer of parmesan.

Step 6 – Bake
Bake for 40 minutes until golden and bubbling on top. Let it rest 10 minutes before slicing.

Golden, creamy, and packed with veggies — this roasted pumpkin spinach lasagna is pure comfort on a plate.

Nutrition Highlights

Pumpkin is rich in vitamin A and antioxidants, helping boost immune health and vision.
Spinach provides iron and magnesium, supporting energy and heart function.
Together, they create a perfectly balanced, hearty, and nourishing vegetarian meal.

(Source: BBC Good Food – Health Benefits of Pumpkin)

According to Healthline, both pumpkin and spinach are packed with vitamins, fiber, and antioxidants — key nutrients that make this roasted pumpkin spinach lasagna recipe a deliciously healthy choice.
(Source: Healthline – Spinach: Nutrition, Benefits, and Uses

This roasted pumpkin spinach lasagna recipe is perfect for cozy fall dinners.

Tips & Variations

For a vegan version, replace milk and cheese with plant-based alternatives.

Add ricotta or homemade cottage cheese for extra creaminess — try making your own with this simple guide:
How to Make Cottage Cheese at Home

Use whole wheat lasagna sheets for more fiber and texture.

Add a pinch of chili flakes for a light kick.

Leftovers of this roasted pumpkin spinach lasagna taste even better the next day.

Serving Suggestion

Serve your roasted pumpkin spinach lasagna with a crisp green salad or garlic bread.
It’s also amazing with a drizzle of olive oil and fresh herbs on top — simple but elegant.

Internal Links

Pair this lasagna with:

• Creamy Pumpkin Soup
• Healthy Harvest Grain Bowl
• No-Bake Mango Cheesecake

FAQs

Conclusion

This roasted pumpkin spinach lasagna is everything a cozy vegetarian meal should be — creamy, flavorful, and filled with nourishing ingredients.
It’s a dish that transforms simple vegetables into something extraordinary. Whether you’re sharing it with family or enjoying a quiet dinner, it’s one of those healthy comfort food recipes you’ll want to make again and again.

This roasted pumpkin spinach lasagna is also a healthy, family-friendly meal — kids love its creamy layers and mild, naturally sweet flavor from roasted pumpkin.

Enjoy this roasted pumpkin spinach lasagna with your loved ones — a cozy, wholesome dish that proves healthy eating can be truly comforting. Try it this weekend and bring a little autumn warmth to your table!