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Roast Pumpkin + Spinach Lasagne


I love making this simple lasagne when I feel like something warm and nourishing.  I normally make up a big baking dish and enjoy for lunch or dinner the next day with a large salad or steamed green vegetables, as it keeps well for up to 3 days. It freezes well too.

What’s good about it:
This lasagne, gives your body a massive hit of antioxidants. Pumpkin is  high in immune boosting vitamin A, which  is important for eye health, protein synthesis, reproduction and a healthy immune system. It’s also high in fibre to help lower cholesterol and has good amounts of potassium which helps to regulate fluid and mineral balance in the body.  Potassium blunts the effects of sodium which can help in lowering blood pressure. Spinach is my all time favourite and the ultimate super food. High in minerals potassium and magnesium as well as lutein, an antioxidant that can help protect the body against damage and disease. Tomatoes are high in antioxidants that include lycopene that can help support the immune system and fight disease. Ricotta adds calcium and protein your body needs for healthy bones and maintain lean muscle.

1 kg pumpkin, peeled
1 teaspoon ground cinnamon
1 onion, diced
800 g chopped, tomatoes
3 tablespoons tomato paste
2 tablespoons, fresh chopped parsley
200 g baby spinach
500 g reduced fat deli-style ricotta (see notes)
1 egg

Preheat your oven to 200 C.
Slice pumpkin into 1 cm thick slices + place onto a baking tray.
Brush lightly with olive oil and sprinkle over a little cinnamon.
Bake for 30 minutes until tender and remove.
Sauté onion in a pot.
Add tomatoes and paste + cook for 15 minutes until thickened.
Add herbs and season to taste, then remove from heat.
Spread 1/4 of the sauce into the base of a baking dish.
Add half of the spinach then ½ of the roasted pumpkin on top.
Spoon over ½ of the tomato sauce. Repeat.
Beat the ricotta and egg until smooth.
Spread over the pumpkin.
Bake for 30 minutes.
Serve with leafy greens or steamed green vegetables.

Serves 6.

Nutrition per serve:

Protein: 16 g
Total fat: 9 g
Saturated: 5 g
Calcium: 289 mg
Carbs: 16.6 g
Calories: 213
Kilojoules: 892

NOTES:

To increase protein add beans, lentils or chicken when making the tomato sauce.

There are 3 great ways of making a  non-dairy white sauce for those who have lactose issues:

1 Substitute the ricotta for pureed, white cannelini beans blended with roasted garlic and a splash of olive oil.  It makes a great replacement for the ricotta in the recipe, plus it’s high in protein and fiber to help lower cholesterol and keep blood sugars stable.

2 Combine 500 g silken tofu with 60 g raw cashew nuts into a high speed blender.  Blend until smooth and creamy and use to replace ricotta.

3 Quickly steam 1 whole cauliflower then blend with roasted garlic and a splash of olive oil until smooth and creamy.  Spread over the lasagne and bake.  When using this version, you need to add protein to make this meal complete, so add 500 g chicken breast into the tomato sauce or  brown lentils or beans.

 

 

 

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Comments
51 Responses to “Roast Pumpkin + Spinach Lasagne”
  1. Merron says:

    YUM! Can’t wait to try this one!

  2. ecobabe says:

    OOh yum, looking forward to trying this one with cauliflower substituted for the ricotta. Pureed cauliflower is the best thing ever, I use it throughout my cooking as a cream/sauce thickening replacement. Your photo of this dish is scrumptious!

    • Don’t forget ecobabe…add some protein if using cauliflower…..:)

      • ecobabe says:

        I made 2 dishes on Friday night, one for me with cauliflower and one for the kids and husbandos with a more traditional white sauce based on what we had in the fridge, almond milk and provolone :). Both were sensational. I baked half a small jap pumpkin sliced into 1 inch thick wedges with the skin on and drizzled with coconut oil. Best roast pumpkin EVER, I filleted the slices before using in the recipe.. We all loved our meals, I ended up pureeing the left over cauliflower one and freezing it as a midweek soup (sounds weird but the flavours worked so well together). I was very lucky to be able to use homegrown: tomatoes, spinach, oregano and parsley, added an additional dimension of splendidness. I have been eating paleo for all of 3 weeks now and am finding your blog and recipes a great source of inspiration.

  3. Jess says:

    Could you substitute pumpkin for sweet potato? or too sweet once roasted for the recipe?

  4. Laura says:

    Teresa, this recipe is fantastic. I just adore roasted pumpkin. In winter, I will be trying this. I’m all for salads at the moment.

  5. Cherie says:

    I made this gorgeous lasagne last night for my husband,
    it was soooo good we couldn’t get enough of it!!
    Thankyou for a great meal….

  6. ks says:

    Yummy…! Do you use 800g of fresh tomatos or can you used chopped tinned ones ?

  7. Leafjul says:

    So yummy made it last week mid week after work, a big hit in our house of 4! Ended up making double on the weekend will always have on in the freezer thanks!

  8. BSwanny says:

    This was AMAZING. I added butter beans to the tomato mixture. I would have preferred red kidney beans but I didn’t have any in the cupboard :( I used the cauliflower topping. The roast garlic made this taste sensational. Thank you Teresa for such a wonderful recipe. This is now a family favourite.

  9. Lyf says:

    Hi Teresa,

    Made this last night with red kidney beans the filling was delicious and everything was so easy to prepare. Next time I will add some mushrooms to the mix. My only concern is I found the ricotta to be quite sweet, is there another healthy cheese I can use?

  10. Ness says:

    Just made this for dinner. Was very tasty and easy to prepare! Thanks Teresa!

  11. Antia says:

    just had this for dinner and it was exquisite, i cant fault anything!!! The ricotta was amazing! Do you think zucchini would be good too? any ideas on other veggies i could substitute for? thank you for the recipe! x

  12. Lisa says:

    I made this dish last week and it was the BEST lasagne recipe ever!!. Thanks Teresa

  13. Janet Judge says:

    Delicious Lasagna, I add some garlic into the tomato paste. will be making this again & it’s nice to have vego meal once a week.

    10/10

  14. Sam says:

    I just made this for lunch and it was the greatest thing ever! The cinnamon especially is amazing on the pumpkin. I used half egg/ricotta-half cauliflower blended together and it was amazing.

  15. erin says:

    Theresa, can you suggest a replacement for ricotta cheese (besides what has been mentioned above)? I cant eat ricotta or cottage cheese, and love the sound of this dish. I will probably try the cauliflower as above if not. Thanks!

  16. June Jones says:

    Just purchased your revised edition of 80/20 e book but your lunches I find quite involved for someone who works 40+ hours a week. Breakfast and dinner seem to be fine and I can shop for these ingrediants what do you basically suggest for lunches. Salads and protein?

  17. Sarah says:

    Hey Teresa, love your recipes! Just a quick question I really want to make this for Wednesday night but I am time poor. Could I prepare the layers earlier, refrigerate then add the topping before cooking it at dinnertime?

  18. Cathie says:

    Hi Theresa

    Jut found your site and made this recipe last night. It turned out great – my husband who loves to eat healthy food was very impressed. I made the cauliflower topping and it tasted fantastic. We already have a Vitamix and love it, it gets a daily workout at our place!
    Am looking at making lots more of your recipes as I have Hashimoto’s (auto immune underactive thyroid) and have had difficulty finding recipes that cater to those who are gluten AND dairy free and prefer to add minimal sugar but still love to eat tasty (healthy) food. Thank you for filling that spot! I have other food intolerances so particularly love that you offer more than one option for the toppings etc. Will definitely be making more of your recipes!

  19. Sally says:

    Hi Theresa!
    Can i use butter beans for the topping instead of canelini beans? I cant get canelini beans where i live :(
    AND no Cauli :(
    THanks,

    Sally

  20. Chris says:

    Hi Teresa,

    Your recipes have helped my son in his transition from carnivore to vegetarian and now he is totally vegan. He is joining us for Christmas this year and I would like to honour his choice to be vegan by cooking him interesting, delicious vegan recipes. I have a great recipe for quinoa, and I love your cinnamon roasted pumpkin. Can you suggest a festive style dish – something with mushrooms and nuts for the main course? Do you also have vegan style custards. I am going to make him your yummy looking puddings. Thanks for your great recipes which I use and pass on to friends and family. Sincerely, Chris

  21. Pat says:

    Love your website!! Can I substitute pumpkin with acorn or butternut squash? Am going to make this tonite!

  22. Erica says:

    This is absolutely wonderful, it tastes magnificent! Love your recipes Teresa x

  23. ronda says:

    i made the vegan version of this using 2 tins canelini beans and 2 cloves of garlic instead of ricotta and it tasted amazing, even my meat loving fiancé thought it was delicious and very filling. Thanks so much once again for your delicious recipes

  24. Marijke says:

    This was absolutely delicious! the whipped ricotta was fantastic instead of bechamel sauce, and so much more healthy. A very easy recipe to make too! I loved how well the layers stayed together.

  25. Dee says:

    Are you able to use zucchini instead of pumpkin? Thank you :)

    • Hi Dee, I am always experimenting with Teresa’s amazing recipes and have found zucchini to work well however I substitute with whatever seasonal vegetables I have in our fridge. So I have done it with roasted zucchini’s and eggplant.
      Let me know how you go xx Dani

  26. Mel says:

    Can’t wait to make this recipe tonight! Sounds delicious and I absolutely love pumpkin!

  27. sami says:

    Hi Theresa, I really would love to make this though i cannot eat tomato. What would be a yummy substitute if any? Thanks

  28. MiniRach says:

    This was surprisingly great tasting and filling. Made on weekend and froze portions for quick meals during the week. I used canned chopped tomatoes to be more economical and save time : )

  29. Belinda Jayne says:

    Hey, am making this tonight.. Looks so delish. Silly a but do you just layer the sauce straight onto a greesed dish or put baking paper down?
    Thanks,
    Belinda..

  30. isabella says:

    Hi teresa ! ,
    i love your website soo much ! quick question – i can’t find pumpkin anywhere now as halloween is over and where i am they aren’t selling it , but they have a variety of very interesting squashes , one of which looks like a pumpkin and i got one and wondered if this would work in place of the pumpkin ?? hope so .. also how should i roast the garlic for the cauliflower topping ? Thanks from England uk ! ))

  31. Isabella says:

    Hiteresa , just wondering if your oven temperatures are with a fan oven or not ?? )) thanks !

  32. Jamilla says:

    There is always a lot of pressure when making dinner for someones birthday but decided to give this a shot. Annnd it was INCREDIBLE! Great flavour and texture. I used the tofu and cashew blend for the ‘white sauce’ and also added in some ribboned zucchini. yum!!!

  33. Amber Desmond says:

    Wow this looks great, thank you so much Teresa! xx Blessings, Amber

  34. Amber Desmond says:

    This was absolutely delicious, I recently got my own little unit independently and learning to do everything on my own… I was scared to cook this being that it was the first meal I have cooked for guests some guests and they loved it. Thank you for this recipe as it’s something I’ll always remember as being a special part of my new journey. Do you think it would work to add some thinly sliced eggplant?

  35. Kate says:

    This looks so good, I can’t wait to bake it. Thank you so much for posting the dairy free alternatives, I love the sound of the cannelloni beans. My 7 year old misses lasagne now she is lactose free, so she will be so pleased!

  36. Kerrie says:

    I made this tonight and it was sensational! Another fantastic recipe which will become a regular favourite! Thanks!!

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