Pumpkin spinach lasagna

I’ve been meaning to try this recipe from Vega Gerechten for a while already, and tonight was the night. But then, I am me and I cannot follow a recipe to the t, so I had to add some extra seasoning and change the proportions and such. And what we got was a delicious dinner for two.

A half serving of Spinach pumpkin lasagna

A half serving of pumpkin spinach lasagna


  • 6 sheets dry lasagna (~110 gr)
  • 300 gr frozen spinach
  • 250 gr ricotta
  • 1 tbsp dry shallot
  • 1 tbsp chopped chives
  • 1/2 tsp garlic powder
  • pinch grated nutmeg
  • 1 tbsp olive oil
  • 300 gr (frozen) pumpkin in cubes
  • salt & ground pepper
  • 1 tbsp bread crumbs


  1. Preheat oven to 180°C.
  2. Boil some water and soak the lasagna sheets for 5 minutes. Drain and place on a clean kitchen towel.
  3. Meanwhile, heat oil in a pan, add the pumpkin and cook, stirring from time to time, until soft. Season with salt & pepper and keep aside.
  4. Meanwhile, thaw the spinach in the microwave, and heat until warm. Add the ricotta and stir to combine. Season with the shallot, chives, garlic, nutmeg, salt & pepper.
  5. Lightly oil the bottom of an oven safe dish. Place two lasagna sheets on the bottom. Cover with 1/3 of the spinach mix, then place 1/2 of the pumpkin on top. Put two more lasagna sheets on top, then 1/3 of the spinach and the rest of the pumpkin. Cover with the last two lasagna sheets and the rest of the spinach on top.
  6. Sprinkle the breadcrumbs on top. Bake in the oven for 20-25 minutes. Serve warm.

Makes 2 servings

Nutritional info

Calories: 500
Protein: 19 gr
Fat: 22 gr
Carbs: 50 gr

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