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Creamy Pumpkin and Spinach Lasagna

This lasagna is an extraordinarily healthy indulgence. A single serving packs nearly 11 grams of protein, more than 8 grams of dietary fiber, and more than 400 percent of your daily requirement for Vitamin A. Although I called this a lasagna for two, it could easily feed four people. Or you could brown bag leftovers to lunch, like we did. The only problem is, once you've licked off the last of the crumbs you might be left wishing you had made more.

Creamy Pumpkin and Spinach Lasagna

This Recipe is :

Dairy FreeVegan




  • 6 no-boil lasagna noodles
  • 1 potato, zapped in the microwave for a minute, then peeled and grated and mixed with 1 tsp olive oil
  • For the pumpkin bechamel:
  • 1/4 cup all-purpose flour
  • 1 1/2 cups pumpkin puree
  • A generous pinch of nutmeg
  • 2 cups nondairy milk like almond or soy
  • 2 tsp olive oil

For the creamed spinach

  • 2 tsp olive oil
  • 1/2 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup cashew nuts, blended with 1/2 cup of water until very smooth and creamy
  • 8 ounces of frozen, chopped spinach, thawed in the microwave
  • Salt and pepper to tase.


  1. Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour glistens, about two minutes.
  2. Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
  3. Add salt and pepper to taste and the nutmeg. Stir well.

For the creamed spinach

  1. Heat the oil in a saucepan and add the onion and garlic.
  2. Saute over medium heat until the onions turn translucent. Add the flour.
  3. Cook, stirring, about two minutes until the flour glistens. Add the cashew cream and stir well.
  4. Add the thawed spinach and continue cooking about two minutes. If the mixture is too thick, add some water. Add salt and ground pepper and, if desired, a dash of nutmeg.
  5. Turn off the heat.
  6. Zap a potato in the microwave for a minute, then peel and grate it.

To assemble the lasagna

  1. Spread a ladleful of the pumpkin bechamel on the bottom of a 8 X 5-inch baking dish with sides that are at least 3 inches deep.
  2. Arrange two no-boil noodles on top of the sauce, then pour half of the pumpkin sauce on the noodles and spread evenly.
  3. Place two more lasagna noodles on the pumpkin mixture, pour the the spinach mixture on top and spread evenly.
  4. Place two more lasagna noodles on top of the spinach and spread the remaining pumpkin sauce over the noodles.
  5. Top with the grated potato or breadcrumbs. Cover with aluminum foil and bake in a preheated 375-degree oven for 30 minutes.
  6. After 30 minutes remove the tinfoil and continue to cook. Then turn on the broiler and broil until the potatoes turn golden-brown and crunchy, about 5-10 minutes. Keep a close eye on the lasagna at this stage because you don’t want the top to burn.
  7. Remove from the oven. Serve the lasagna hot or at room temperature– it’s perfect either way. This recipe would also make a perfect meal for a delicious vegan Thanksgiving.





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32 comments on “Creamy Pumpkin and Spinach Lasagna”

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David McCollester
11 Months Ago

That looks about as YUM as it gets.

Cheryl Lee Gravitt
11 Months Ago

That looks and sounds delicious!!!

Amanda Coles
11 Months Ago


Joy F. Kurtz
11 Months Ago

Sounds yummy! You can make this one for me in Florida!

Shirley Bonicoro
11 Months Ago

Why are you using 'prepared' foods to make this. Can't you buy a pumpkin, spinach and make things from scratch....organic....the GMO's will kill you.

Bobbie Merrills
11 Months Ago

looks yummy

June Boone
11 Months Ago

Need to make this now! Looks so good!!!!

Lorena Sandoval Petronis
11 Months Ago

I have to try this!

Debby Miller
11 Months Ago

That actually sounds pretty good!

Marilyn Roberts
11 Months Ago

Baked Sweet Potatoes and Apples A cheering winter recipe, and a great side dish for Thanksgiving, it gets its New England character from maple syrup. Serves: 8 or more • 4 large sweet potatoes • 2 tablespoons nonhydrogenated margarine, melted • 1/2 cup maple syrup • 2 large apples, peeled, cored, and thinly sliced • Cinnamon • Ground cloves • 1/2 cup apple juice Preheat the oven to 350 degrees. Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, cut them into 1/2-inch-thick slices. Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top. Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.


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