This creamy, one-pot 30-Minute Lasagna With Pumpkin is packed with Fall flavors, spinach, and gooey cheese. It’s the perfect quick dinner for busy moms or a comforting postpartum meal (it’s freezer-friendly!).

Pumpkin lasagna in a braiser.

As a busy mom, I’m always on the lookout for easy, one-pot meals that pack in the nutrients but don’t take hours to prepare.

This 30-Minute Pumpkin Lasagna is the perfect example—it’s cooked in a single skillet (code: SUPERMOMEATS for 20% off the non-toxic braiser I use), comes together quickly, and is full of fall flavors!

Whether you’re in the third trimester of pregnancy and preparing meals for postpartum, or simply want something delicious and comforting, this recipe has you covered.

I’ve also included plenty of healthy ingredients like pumpkin puree, spinach, and plant-based options for those looking to keep things dairy-free. This lasagna is not just delicious; it’s filled with fiber, protein, and nutrients to keep you and your family feeling satisfied.

What Makes This Pumpkin Lasagna a Healthy Option?

This isn’t your typical lasagna! I’ve swapped out some of the traditional ingredients to create a wholesome, nutrient-packed version. Here’s why you’ll love it:

  • Pumpkin Puree: Pumpkin is rich in vitamins A, C, and E, and provides a good dose of fiber. It adds a velvety texture and subtle sweetness to the lasagna.
  • Protein: The combination of ricotta cheese, yogurt, and mozzarella provides a solid amount of protein, especially if you use Greek yogurt vs. regular plain yogurt.
  • Spinach: Adding fresh spinach increases the iron and fiber content while sneaking in those leafy greens.
  • Whole-Wheat Noodles: If you opt for whole-wheat lasagna noodles, you’ll get additional fiber and nutrients. Either way, no-boil noodles make this recipe a total time-saver!

Recipe Ingredients

You’ll need the following ingredients to make this Pumpkin Lasagna recipe:

Pumpkin lasagna ingredients.

Ingredient Notes

  • Yogurt: I like to use Greek yogurt for this recipe for the added protein. Feel free to use regular whole milk plain yogurt or use a dairy-free yogurt, if needed.
  • Sage: Use fresh sage for this recipe! It’ll make your house smell so good! If you don’t have fresh sage, you could use dried ground Sage as a replacement.

Additions & Substitutions

Additions:

  • Chopped Nuts: Add toasted walnuts or pecans on top of the finished lasagna for some crunch and extra healthy fats.
  • Sautéed Mushrooms: Stir in some sautéed mushrooms for extra umami flavor and texture.
  • Crumbled Feta or Goat Cheese: Sprinkle a small amount of crumbled feta or goat cheese on top for a tangy finish.Butternut Squash: You can swap half of the pumpkin puree for roasted and mashed butternut squash for a different flavor profile.

Substitutions:

  • Flour: To make the dish gluten-free, you can substitute the regular flour with a 1:1 gluten-free flour blend.
  • Almond Milk: Use any milk you like—oat milk, soy milk, or cow’s milk will all work in this recipe. Just make sure they’re unsweetened and have no added flavor.
  • Yogurt: You can swap the yogurt for plant-based alternatives like coconut yogurt or almond-based yogurt to make it dairy-free.
  • Ricotta Cheese: Use a plant-based ricotta alternative if you’re making this lasagna dairy-free, or swap it with cottage cheese for a different texture and added protein.
  • Parmesan and Mozzarella: Both can be swapped with plant-based versions if needed. You can also use Gruyère for a nuttier flavor.

Tools For This Recipe

  • Braiser (code: SUPERMOMEATS gets you 20% off your order!) or large skillet

How to Make Pumpkin Skillet Lasagna: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Onions and sage cooking in a braiser.

Step 1: Heat olive oil in a large skillet over medium-low heat. Add the diced onion, minced garlic, and sage leaves. Sauté for about 2-3 minutes until fragrant.

Forming a roux in the pan.

Step 2: Stir in the flour, then gradually add the almond milk. Stir constantly until a roux forms and the sauce begins to thicken.

Tomato paste and greek yogurt are added to the braiser forming a thick sauce.

Step 3: Mix in the yogurt, pumpkin puree, tomato paste, parmesan cheese, and salt. Stir until smooth. Then, add the vegetable broth and combine well.

Uncooked lasagna noodles covered in sauce.

Step 4: Break the lasagna noodles into thirds and immerse them in the pumpkin sauce.

Lasagna noodles cooked al dente in the sauce.

Step 5: Cover the skillet and cook for 20-25 minutes, stirring occasionally to prevent the noodles from sticking to the bottom of the pan.

Lasagna topped with spinach, mozzarella, and ricotta cheese.

Step 6: Once the noodles are al dente, sprinkle spinach on top. Then spread the shredded mozzarella evenly over the spinach. Add dollops of ricotta cheese on top. Then, cover the skillet again and cook for a couple of minutes until the cheese is melted. For a golden, crispy top, you can place the skillet under the broiler for a minute or two (just remember to remove any silicone handles first!).

Recipe Tips & Tricks

  • Prevent the noodles from sticking to the pan – Be sure to gently use a spatula every 5 minutes or so to lift the noodles off of the bottom of the pan slightly, so make sure they don’t stick to the bottom or burn.
  • Serve lasagna right away – I find that this lasagna is best when served immediately. That’s when it will be it’s creamiest! If you are reheating later, you may need to add some olive oil to it to make sure it’s not dry.
  • Serving to kids – If your kids aren’t up for trying this lasagna (mine weren’t), you could try either of the following:
    • See if they’ll try it if you pick out the spinach
    • Boil some of the lasagna noodles in water while the lasagna is cooking, and serve the noodles cut into strips with pasta sauce or olive oil and parmesan cheese. This is what I did for my kids, so I also made sure to include a vegetable, a protein (roasted chickpeas!), and a little piece of fruit on their plates.

What to Serve With Pumpkin Spinach Lasagna:

This Pumpkin Lasagna is rich and creamy, making it perfect to serve with lighter, fresh sides to balance out the meal. Here are a few ideas:

  • Simple Green Salad: A light salad with mixed greens, cucumbers, and a lemon vinaigrette pairs perfectly with the lasagna.
  • Garlic Bread: Serve some crusty garlic bread or focaccia on the side for a satisfying crunch.
  • Roasted Vegetables: Roasted Brussels sprouts, carrots, zucchini, or crispy green beans would complement the fall flavors of the lasagna.
  • Steamed Broccoli: A simple side of steamed or roasted broccoli adds some extra greens and a light, fresh element to the meal.
Slice of lasagna with pumpkin.

Storage & Reheating

  • Fridge: Store any leftover lasagna in the fridge in an airtight container for up to 4 days. Reheat in the microwave or oven until warmed through.
  • Freezer: If you have leftover lasagna that you want to save for another time, freezing it is a great option! Allow the lasagna to cool completely and then store it in a freezer-safe air-tight container for up to 3 months. I love freezing my lasagna in this 2-Cup Soupercubes Tray (their cubes are my favorite freezer storage solution!).
  • Reheating: To reheat your frozen lasagna, first, you will want to thaw it in the fridge overnight. Then, you can either reheat it quickly in the microwave for a few minutes until heated through, or you can reheat it in the oven by covering it with aluminum foil and baking it at 375 degrees Fahrenheit until heated through, about 45 minutes.
  • Postpartum Meal: This is a great meal to make when you are in your third trimester of pregnancy so that you can have a delicious, no-effort home-cooked meal once the baby arrives.
Stack of lasagna on a plate.

Frequently Asked Questions

Can I make this lasagna gluten-free?

Yes! Just swap out the no-boil lasagna noodles for gluten-free noodles.

Can I make it dairy-free/vegan?

Absolutely! Use plant-based yogurt, plant-based ricotta, and dairy-free mozzarella and parmesan.

How should I store leftovers?

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through.

Is this a good meal for postpartum?

Yes! This pumpkin lasagna is a perfect meal to prep during your third trimester for postpartum recovery. It’s loaded with nutrients like iron, fiber, and protein to help keep your energy up when you’re short on time.

Do I need to cook the lasagna noodles beforehand?

Nope! I use no-boil lasagna noodles and just break them up and cook in them in the skillet with the pumpkin sauce. So easy!

More Dinner Recipes You May Love

I hope you love this Lasagna With Pumpkin! If you make it, be sure to leave a rating below so I know how you liked it! Enjoy!

Pumpkin lasagna in a braiser.
5 stars (2 ratings)

30-Minute Lasagna With Pumpkin and Spinach

Author: Kaileigh Gaffney
Yield: 4 servings
This quick Pumpkin Lasagna is a comforting dinner that's perfect for busy weeknights! It's also freezer-friendly and is great for postpartum!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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Equipment

1 Braiser/large skillet (code: SUPERMOMEATS for 20% off the L&V braiser I use)

Ingredients
 

  • 2 tablespoons olive oil
  • ½ onion diced
  • 2 garlic cloves minced
  • 3 sage leaves diced finely
  • 2 tablespoons flour, (use gluten-free flour if needed)
  • ½ cup plain unsweetened almond milk, (or another plant-based milk/cow’s milk)
  • ½ cup Greek yogurt, plain (use plant-based if needed; regular whole milk yogurt works, too!)
  • 1 cup pumpkin puree
  • 1 teaspoon tomato paste
  • ¼ cup parmesan cheese, (or plant-based parmesan cheese)
  • ½ teaspoon salt
  • 1 cup vegetable broth
  • 8-10 no-boil lasagna noodles, (broken into thirds)
  • 2 handfuls spinach
  • 8 tablespoons ricotta cheese
  • 2 cups shredded mozzarella

Instructions
 

  • Heat olive oil in the skillet over medium-low heat. Add onions, garlic, and sage, and sauté for 2-3 minutes.
  • Next, add in the flour and stir to combine.
  • Add in the almond milk and stir until a roux has started to form (the sauce will start to thicken), then add the yogurt, pumpkin puree, tomato paste, parmesan cheese, and salt and mix well. Add the vegetable broth and stir to combine.
  • Break the lasagna noodles into pieces (roughly into thirds) and immerse the noodles fully in the pumpkin sauce.
  • Cover the skillet and cook the noodles until they are al dente which takes approximately 20-25 minutes. While the noodles are cooking, gently scrape or stir the bottom of the pan every 5 minutes or so, so that the noodles don't stick to the bottom or burn.
  • Once the noodles are cooked through, sprinkle two handfuls of spinach on top of the lasagna. Then, sprinkle 2 cups of mozzarella cheese on top, followed by 8 dollops of ricotta cheese.
  • Cover the skillet again and let the cheese melt for a couple of minutes. Alternatively, you can broil the cheese to make it golden brown by putting the skillet in the broiler for a couple of minutes (be sure to remove the silicone handle on the skillet first, if there is one).

Notes

How to Store:
Fridge. If you have leftover lasagna that you’ll be eating soon, store it in the refrigerator in an air-tight container for up to 5 days.
Freezing. If you have leftover lasagna that you want to save for another time, freezing it is a great option! Allow the lasagna to cool completely and then store it in a freezer-safe air-tight container for up to three months. I love freezing my lasagna in the 2-Cup Soupercubes Tray (their cubes are my favorite freeze-storage solution!).
This is a great meal to make when you are in your third trimester of pregnancy so that you can have a delicious, no-effort home-cooked meal once the baby arrives.
Reheating. To reheat your frozen lasagna, first, you will want to thaw it in the fridge overnight. Then, you can either reheat it quickly in the microwave for a few minutes until heated through, or you can reheat it in the oven by covering it with aluminum foil and baking it at 375 degrees Fahrenheit until heated through, about 45 minutes.
Course: Dinner
Cuisine: Italian
Diet: Vegetarian
Calories: 505kcal, Carbohydrates: 42g, Protein: 27g, Fat: 26g, Saturated Fat: 12g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.003g, Cholesterol: 81mg, Sodium: 1080mg, Potassium: 457mg, Fiber: 4g, Sugar: 6g, Vitamin A: 11649IU, Vitamin C: 9mg, Calcium: 522mg, Iron: 2mg
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