Name: Vegan Pumpkin Spinach Lasagna Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 2 tsp avocado oil or any neutral oil; 1/2 cup unbleached all-purpose flour (use rice flour for a gluten-free version); 30 oz pumpkin puree (two cans); 4 cups almond milk or any nondairy milk; 2 tsp nutmeg; Salt and ground black pepper to taste; 1 cup raw cashews; 2 tsp avocado oil or any neutral oil; 1 medium onion (finely chopped); 8 cloves garlic (minced); 2 tbsp unbleached all-purpose flour (use rice flour for a gluten-free version); 16 oz spinach (thawed if frozen); 1 tsp nutmeg; Salt and ground black pepper to taste; 15 no-boil lasagna noodles (whole grain or gluten-free); 1 cup breadcrumbs; 2 tsp oregano or Italian herb mixture; 2 tsp extra virgin olive oil; Salt and ground black pepper to taste; 2 tbsp parsley or basil, chopped for garnish (optional)

Jump to Recipe

Rich, creamy layers, a subtle autumnal sweetness, and a nutritious burst of greens — Vegan Pumpkin Spinach Lasagna is pure comfort food magic. This isn’t just another lasagna recipe; it wraps vibrant spinach, dreamy pumpkin bechamel, and crave-worthy cashew cream in a golden crumbly topping. Whether you’re feeding a plant-based crowd or just craving something new and cozy, this dish always steals the show and leaves everyone racing for seconds!

Vegan Pumpkin Spinach Lasagna Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the list fool you — every ingredient plays a part in creating the flavors, texture, and colors that make Vegan Pumpkin Spinach Lasagna so unforgettable. These familiar pantry staples and veggies work together for layers of decadence and brightness.

No-boil lasagna noodles: The secret to easy assembly and perfectly tender layers, with gluten-free options as needed.
Parsley or basil (for garnish): Adds a fresh, aromatic finishing touch and a pop of color.
Avocado oil or neutral oil: Ensures sautéed veggies and roux-based sauces develop wonderful flavor without overpowering the dish.
Unbleached all-purpose flour (or rice flour): Used to make rich, thick sauces — choose rice flour for gluten-free goodness.
Pumpkin puree: Creates a creamy, lightly sweet bechamel with vibrant color and subtle depth.
Almond milk (or any nondairy milk): The foundation for luscious, dairy-free sauces.
Nutmeg: Infuses warm, aromatic complexity into both pumpkin and spinach layers.
Salt and ground black pepper: The essentials for seasoning everything to perfection.
Raw cashews: Blended up, these provide silky richness to the creamed spinach.
Onion: Builds flavor and sweetness at the base of the spinach filling.
Garlic: An absolute must for savory depth and Italian flair.
Spinach (frozen, thawed): Packs in a nutritional punch and beautiful green color with minimal prep.
Breadcrumbs: Bakes into a crisp, golden topping for irresistible texture.
Oregano or Italian herb mix: Invokes all those comforting, herby lasagna notes.
Extra virgin olive oil: For that final touch of Mediterranean flavor and aroma.

How to Make Vegan Pumpkin Spinach Lasagna

Step 1: Create the Pumpkin Bechamel

Begin by heating oil in a saucepan over medium heat. Add flour, and whisk continuously for 3 to 4 minutes until it smells nutty and fragrant. Gradually pour in nondairy milk, whisking to keep your sauce silky-smooth — no lumps allowed! Stir in pumpkin puree and cook for about 10 minutes, aiming for a sauce that’s thick yet pourable, just like pancake batter. Season with nutmeg, salt, and pepper, then set this sunshine-hued sauce aside.

Step 2: Make the Creamed Spinach

First, blend raw cashews with water until you get a smooth cream. In another saucepan, heat a splash of oil, then toss in onion and garlic. Sauté until the onion is translucent and fragrant. Sprinkle in flour and stir for a couple of minutes to form the base for your creamy spinach. Pour in the cashew cream, then fold in thawed spinach. Cook for a minute or two, thinning with a spoonful of water if needed. Finish with nutmeg, salt, and pepper, then turn off the heat — that filling should be creamy, not watery or dry.

Step 3: Assemble the Vegan Pumpkin Spinach Lasagna

Preheat your oven to 375 degrees. In a 9 x 13-inch baking dish, spread a generous layer of pumpkin bechamel. Place five lasagna noodles on top, then spoon half of the creamy spinach mixture evenly across the noodles. Top with about a third of your pumpkin sauce. Repeat the noodles and spinach layer once more, followed by another third of bechamel. Add your final noodles, and finish off with the rest of the pumpkin bechamel, smoothing it right to the edges. Sprinkle the entire top with breadcrumbs mixed with oregano, a drizzle of olive oil, and a little more salt and pepper to seal in crispiness.

Step 4: Bake to Golden Perfection

Cover the baking dish with foil and bake for 30 minutes to let all those flavors meld. Uncover and bake for another 30 minutes until the top is bubbling golden and crisp. Resist the temptation to cut immediately! Let your Vegan Pumpkin Spinach Lasagna rest for 10 minutes, so the layers set beautifully. Serve hot, garnished with chopped parsley or basil for a vibrant finish.

How to Serve Vegan Pumpkin Spinach Lasagna

Garnishes

Crowning your creation with a handful of freshly chopped parsley or basil not only looks stunning, but also infuses the lasagna with a burst of herbal fragrance. If you like a touch of heat, sprinkle on a pinch of red pepper flakes for color and kick.

Side Dishes

A crisp, lemony green salad or roasted Brussels sprouts are the perfect companions — their brightness and crunch contrast the creamy, cozy layers of the Vegan Pumpkin Spinach Lasagna. Add warm, crusty bread or garlic knots to complete your feast.

Creative Ways to Present

Cut the lasagna into small squares and serve on a platter for elegant holiday buffets, or layer it into clear jars for eye-catching individual servings at potlucks. For a fun twist, garnish each slice with toasted pumpkin seeds or pomegranate arils.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, leftover Vegan Pumpkin Spinach Lasagna can be stored in an airtight container in the refrigerator for up to four days. The flavors deepen overnight, making the leftovers taste even more satisfying!

Freezing

This lasagna freezes beautifully: just wrap tightly in foil or transfer pieces to freezer-safe containers. It keeps well for up to three months, so you can savor your homemade triumph any time a comfort food craving hits.

Reheating

To reheat, warm covered slices in a 350 degree oven until heated through (about 20 minutes if thawed, 40 if frozen). For a quick fix, microwave single portions on medium power until nice and hot, and add a little splash of nondairy milk to keep the texture creamy.

FAQs

Can I make Vegan Pumpkin Spinach Lasagna gluten-free?

Absolutely! Use gluten-free lasagna noodles and substitute rice flour for the all-purpose flour in both the pumpkin bechamel and spinach layers. You won’t miss a thing in terms of flavor or creaminess.

Can I use fresh spinach instead of frozen?

Definitely. Just wilt 16 ounces of fresh spinach in a pan, squeeze out any excess moisture, and proceed with the recipe. The color will be even brighter and the flavor wonderfully fresh.

Can I prepare Vegan Pumpkin Spinach Lasagna ahead for a dinner party?

Yes! Assemble the entire lasagna up to a day ahead and refrigerate, tightly covered. Bake right before guests arrive so it’s piping hot and irresistibly fragrant when served.

Is there a nut-free alternative for the cashew cream?

Sure thing! Substitute raw sunflower seeds or silken tofu for the cashews. Either will give a rich, creamy texture without any nuts.

How do I prevent my lasagna from being watery?

Make sure to squeeze excess moisture from the spinach, and allow the bechamel to thicken to a pourable but not runny consistency. Letting the baked lasagna rest before slicing also helps the layers set perfectly.

Final Thoughts

This Vegan Pumpkin Spinach Lasagna is a dish that warms the soul as much as it fills the stomach. Whether you’re new to plant-based cooking or just want to shake up your lasagna routine, I hope you’ll give this one a spot on your table — and share the layers of comfort with everyone you love!