Roasted Pumpkin Spinach Lasagna

Treat yourself to the ultimate comfort food with our delicious Roasted Squash and Spinach Lasagna. This vegetarian classic offers a delicious combination of flavors, from the creamy richness to the sweet and earthy notes. Dive into layers of tender roasted pumpkin and healthy spinach, beautifully blended with delicious cheese and aromatic herbs. From the first bite, you’ll enjoy the effort that went into creating this delicious masterpiece. Treat yourself to a filling and heartwarming meal that will leave you wanting more.


  • 750 g crown prince squash or butternut squash
  • 2 tbsp olive oil
  • 500g spinach, washed
  • 1 tablespoon butter, plus a little butter for greasing
  • whole nutmeg, for grating
  • 6 fresh lasagne sheets
  • 100g Parmesan (or vegetarian alternative), freshly grated
  • 1 medium onion, finely chopped
  • 1 tbsp olive oil
  • 1 celery stick, finely chopped
  • 2 cloves of garlic, finely chopped
  • 400 g canned cherry tomatoes
  • 2 tsp light muscovado sugar
  • 500 ml whole milk
  • 6 peppercorns
  • ½ onion
  • 1 bay leaf
  • 50g plain flour
  • 50g butter


Is pumpkin healthy?

Pumpkin is rich in essential vitamins and minerals. Discover what makes pumpkin so healthy for you by reading our guide Health Benefits of Pumpkinplus the best healthy squash and squash recipes.

Diana says…
“It may seem a bit complicated, but
Nothing evokes more comforting sighs than
a lasagna, and when you make the component
Share on different days will be the task
Easier. This is both sweet and earthy. Use
a tasty pumpkin like Crown
Prince or butternut squash. When you go
To freeze it, leave the Parmesan cheese off the surface
until you want to put the lasagna in the oven
and thaw completely before cooking.

Preparation steps

  1. Preheat the oven to 200°C/180°C fan/gas 6.
  2. Halve the pumpkin or squash, peel, remove the seeds and cut into 1 cm thick slices.
  3. Mix the pumpkin slices with oil in a roasting pan. Season with salt and pepper.
  4. Roast the pumpkin slices in the preheated oven until soft and slightly charred around the edges, about 40 minutes.
  5. While the squash is roasting, prepare the tomato sauce.
  6. In a pan, fry the onion in oil for 5 minutes until soft.
  7. Add the celery and garlic to the pan and cook for 1 minute more.
  8. Add the tomatoes and sugar to the pan and then simmer uncovered for 30 minutes. Stir occasionally.
  9. The tomato sauce should thicken to a puree. Season with salt and pepper.
  10. Place the spinach in a pot with the water that still clings to it after washing.
  11. Cover the pan and place over medium heat.
  12. Let the spinach wilt for about 4 minutes, turning occasionally with tongs to ensure even heat distribution.
  13. When the spinach has completely wilted, let it cool enough to handle, then squeeze out the water with your hands.
  14. Chop the spinach and put it in a pan with butter.
  15. Gently heat the spinach and toss in the butter until covered. Season with salt, pepper and nutmeg.
  16. For the béchamel sauce, bring the milk, peppercorns, onions and bay leaf to the boil in a saucepan.
  17. Let the milk steep for 5 minutes and then pour it into another pot.
  18. Add the flour and butter to the pan with the milk, then heat gently and stir until you have a thick, smooth sauce.
  19. Preheat the oven to 200°C/180°C fan/gas 6.
  20. Butter a large gratin or casserole dish with a capacity of approx. 1.4 liters.
  21. Start assembling the lasagna by layering the ingredients.
  22. Start with a layer of pumpkin slices, followed by a layer of tomato sauce.
  23. Place lasagne sheets on top and cut to size if necessary.
  24. Add a layer of béchamel sauce, followed by a pinch of spinach and half the cheese.
  25. Repeat the layering process with additional lasagna sheets, pumpkin, tomato sauce and béchamel sauce.
  26. Sprinkle the remaining cheese on top.
  27. Bake the lasagna in the preheated oven for 40 minutes or until golden brown and bubbly.

Nutritional Information

435 25g 12g 39g 15g 5g 17g 1.1g

Equipment and tools

  • Knife
  • Vegetable peeler
  • frying pan
  • baking pan
  • grater

Allergen information

This recipe may contain the following allergens:

  • Milk (in the form of butter and parmesan cheese)

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the lasagna in a preheated 350°F (180°C) oven for about 20 minutes or until heated through. Alternatively, you can freeze the lasagna for up to 3 months. Leave out the grated Parmesan before freezing. To prepare from frozen, thaw completely and bake in a preheated oven at 350°F (180°C) for 30-40 minutes or until heated through.

The Health Benefits of Roasted Pumpkin Spinach Lasagna

Pumpkin is rich in essential vitamins and minerals, making it a healthy and nutritious ingredient to add to your diet. In this delicious Roasted Pumpkin and Spinach Lasagna recipe, the combination of pumpkin, spinach, and other ingredients creates a tasty and filling dish that also offers numerous health benefits.


One of the main ingredients in this lasagna is crown prince squash or butternut squash. Pumpkin is packed with essential nutrients including:

  • Vitamin A: Pumpkin is an excellent source of vitamin A, which is important for maintaining healthy vision, supporting immune function, and promoting proper cell growth.
  • Vitamin C: Pumpkin contains vitamin C, a powerful antioxidant that protects against cell damage, boosts the immune system and supports collagen production for healthy skin.
  • Potassium: This mineral is crucial for maintaining proper heart function, regulating blood pressure, and fluid balance in the body.
  • Fiber: Pumpkin is rich in fiber, which aids digestion, promotes satiety, and helps maintain healthy blood sugar levels.


In addition to pumpkin, this lasagna recipe also contains 500g of spinach. Spinach is a nutrient powerhouse that offers multiple health benefits including:

  • Vitamins and Minerals: Spinach is rich in vitamins A, C and K as well as minerals such as iron, calcium and magnesium. These nutrients are essential for supporting overall health and wellness.
  • Antioxidants: Spinach is rich in antioxidants, including beta-carotene and lutein, which help protect the body from oxidative stress and reduce the risk of chronic diseases.
  • Fiber: Like pumpkin, spinach is a great source of fiber, which aids digestion and promotes healthy bowel movements.
  • Iron: Spinach is an excellent plant source of iron, essential for the production of red blood cells and the transport of oxygen throughout the body.

Other ingredients

The lasagna also contains other nutritious ingredients such as cherry tomatoes, celery, onions and garlic. These ingredients provide additional vitamins, minerals, and antioxidants that contribute to the dish’s overall health benefits.

Combined, the nutrients from pumpkin, spinach, and other ingredients in this roasted pumpkin and spinach lasagna create a well-rounded and nutritious meal that’s not only delicious, but also good for your health.

If you want to incorporate more pumpkin into your diet and discover other healthy pumpkin and squash recipes, check out our guide to the health benefits of pumpkin.

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