Pumpkin and Spinach Lasagna

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With the bright orange and green in this Pumpkin and Spinach Lasagna, you’re in for a tasty treat. Thanks to the pumpkin and spinach, this lasagna is incredibly healthy and delicious. The best part? It’s completely meat-free! A meat lover might argue that lasagna has to be made with ground beef to taste good. But when meat-eaters get a taste of this healthy twist on an old classic, they’ll be running for seconds alongside vegetarians.

Pumpkin is low in calories and high in vitamins and vital antioxidants like Vitamins A, C and E. Spinach is one of the healthiest vegetables that exists (think Popeye!). It boasts an impressive amount of Vitamin K, Vitamin A, manganese, folate, magnesium, Vitamin C and a long list of other nutrients. It’s amazing how these green leafy vegetables can pack so many vitamins and minerals! With this vegetarian lasagna, you will enjoy the health benefits of both vegetables and love the delicious combination of flavors.

Pumpkin and Spinach Lasagna

Pumpkin and Spinach Lasagna

Yields: 8 servings | Calories: 324 | Total Fat: 14 g | Saturated Fat: 7 g | Trans Fat: 0 g | Sodium: 373 mg | Cholesterol: 26 mg | Carbohydrates: 40 g | Fiber: 3 g | Sugars: 6 g | Protein: 11 g | SmartPoints: 11


  • 3 cups baby spinach (frozen or fresh)
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, finely chopped
  • 1/2 teaspoon kosher or sea salt
  • 1/8 teaspoon pepper
  • 1-1/2 cups bechamel sauce (see recipe below)
  • 2 cups pumpkin puree
  • 12 whole grain lasagna sheets
  • 1/2 cup Parmesan cheese, grated
    Bechamel Sauce
  • 4 tablespoons pure butter
  • 4 tablespoons flour
  • 2 cups non-fat milk
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt


  1. If using frozen spinach, defrost and squeeze the water out before cooking.
  2. In a medium saucepan with extra virgin olive oil, sauté the garlic over medium heat until golden brown. Add the spinach. Toss just until wilted, about 5 minutes. Season with salt and pepper, remove from heat and set aside.
  3. Bechamel sauce. In a small, heavy saucepan, melt the butter over low heat. Add the flour, whisking continuously until the roux is thick. Add the milk gradually, whisking continuously. Sprinkle nutmeg and salt into the mix. When the bechamel sauce becomes thick, remove it from the heat. To thin the sauce if it cools, add more milk.
  4. In a blender or food processor, combine the pumpkin with 1/2 cup bechamel sauce. Set aside.
  5. Prepare a pot of salted boiling water. Cook the lasagna sheets according to the package instructions, or to al dente. With a slotted spoon, remove the cooked sheets from the pot and pat them dry with a paper towel.
  6. Preheat the oven to 375 degrees F.
  7. Spray or rub extra-virgin olive oil in a 9x13-inch baking dish. Pour a thin layer of bechamel sauce into the dish. Layer the ingredients. Start with a lasagna sheet. Add pumpkin, spinach, Parmesan, and bechamel sauce. Repeat for 2 more layers. Place one more lasagna sheet for the final layer. Top it with the bechamel sauce and Parmesan cheese. Drizzle with some extra virgin olive oil.
  8. Bake in the preheated oven for 30 minutes or until the top turns golden.

More Lasagna Recipes at SkinnyMs.

Easy Skillet Lasagna

Zucchini Lasagna

Clean Eating Pizza Lasagna Rolls

Slow Cooker Lasagna with Bechàmel Sauce

Slow Cooker Cheesy Spinach Lasagna

Cauliflower Lasagna

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5 Comments on "Pumpkin and Spinach Lasagna"

  1. Tricia  September 21, 2017

    What size baking dish would you use? Thanks!

    • Gale Compton  September 21, 2017

      Tricia, This recipe was baked in a 9×13-inch baking pan. 🙂

      • Tricia  September 25, 2017

        Thank you! About to try it now!

  2. Tina  November 18, 2018

    Can this be frozen? If so, would you freeze it before baking or bake and THEN freeze? Defrost before baking or put into the oven while frozen?

    • Gale Compton  November 20, 2018

      Tina, I would recommend putting it together then freezing. It’s best not to cook first. Always defrost in the fridge before baking.


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