There’s nothing quite like a warm, creamy lasagna on a chilly autumn day. This Vegan Pumpkin Spinach Lasagna combines all the comforting flavors of fall — roasted pumpkin, tender spinach, and a luscious dairy-free béchamel sauce — into one cozy, plant-based dish. Whether you’re cooking for a family dinner, hosting a vegan holiday meal, or simply craving comfort food, this lasagna will quickly become one of your favorite go-to recipes.
Why You Will Love This Vegan Pumpkin Spinach Lasagna
There are countless reasons why this dish is worth adding to your vegan recipe rotation. For starters, it’s creamy, satisfying, and completely dairy-free, making it a fantastic option for anyone following a vegan or plant-based diet. The combination of roasted pumpkin and sautéed spinach adds both sweetness and freshness, while the homemade vegan béchamel ties everything together with a silky, cheesy flavor.
Moreover, this vegan pumpkin spinach lasagna recipe is:
- Nourishing and hearty – Packed with vegetables, fiber, and plant-based goodness.
- Perfect for meal prep – The flavors develop even more the next day.
- Crowd-pleasing – A comforting dish that everyone, vegan or not, will love.
- Ideal for fall and winter gatherings – It’s festive enough for Thanksgiving or Christmas dinner.
And let’s not forget — it’s also beautiful! The orange and green layers make every slice look as inviting as it tastes.
Ingredient Notes
To make the best vegan pumpkin spinach lasagna, you’ll need just a handful of simple, wholesome ingredients. Let’s break down what makes each one special.
🧡 For the Pumpkin Layer
- Pumpkin: Choose a sweet, dense pumpkin variety like butternut squash or Hokkaido. Roasting enhances its natural sweetness and makes it perfectly creamy for layering.
- Olive oil: Helps the pumpkin caramelize beautifully while roasting.
- Salt & pepper: Essential for balance and depth of flavor.
🌿 For the Spinach Layer
- Spinach: Fresh spinach gives a vibrant color and light texture, but frozen spinach works perfectly too — just make sure to drain it well.
- Onion & garlic: Add savory depth and aroma to the spinach mixture.
- Nutmeg: A small pinch elevates the earthy notes of the greens.
🌾 For the Vegan Béchamel Sauce
- Plant-based milk: Unsweetened soy or oat milk works best for a creamy texture.
- Flour: Helps thicken the sauce.
- Olive oil or vegan butter: The fat component for a silky base.
- Nutritional yeast: Adds a cheesy, umami flavor that mimics traditional béchamel.
- Salt, pepper, nutmeg: Seasonings that bring the sauce to life.
🍝 For Assembly
- Vegan lasagna noodles: Make sure they’re egg-free. You can use no-boil noodles for convenience.
- Vegan cheese (optional): For extra creaminess and that golden top layer.
Step-by-Step Instructions
Let’s walk through how to make this cozy vegan pumpkin spinach lasagna step by step. Each stage builds flavor and texture, resulting in a deliciously creamy, layered masterpiece.
Step 1: Roast the Pumpkin
Preheat your oven to 400°F (200°C). Place the cubed pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25–30 minutes, or until tender and slightly golden. Once roasted, mash the pumpkin with a fork or blend it lightly for a smoother consistency.
Step 2: Prepare the Spinach Mixture
While the pumpkin roasts, heat olive oil in a large skillet. Add the chopped onion and garlic, and sauté until fragrant and golden. Next, add the spinach and cook until it wilts completely. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
Step 3: Make the Vegan Béchamel Sauce
In a medium saucepan, heat olive oil (or vegan butter) over medium heat. Stir in the flour and whisk for 1–2 minutes to form a roux. Gradually add the plant-based milk, whisking constantly to avoid lumps. Continue stirring until the sauce thickens and becomes smooth. Add nutritional yeast, salt, pepper, and nutmeg, then mix until creamy and glossy.
Step 4: Assemble the Lasagna
Now comes the fun part! In a baking dish, spread a thin layer of béchamel on the bottom. Add a layer of lasagna noodles, followed by pumpkin puree, spinach mixture, and more béchamel. Repeat the layers until all ingredients are used, finishing with a generous layer of béchamel on top. If you like, sprinkle vegan cheese over the final layer for that beautiful golden crust.
Step 5: Bake
Cover the dish with foil and bake at 375°F (190°C) for 30 minutes. Remove the foil and bake for another 10–15 minutes, until the top turns slightly golden and bubbly.
Step 6: Rest & Serve
Allow the lasagna to rest for 10 minutes before slicing. This helps the layers set beautifully. Serve warm with a crisp green salad or a slice of crusty bread.
Recipe Tips for the Perfect Vegan Pumpkin Spinach Lasagna
To make your lasagna truly stand out, here are a few helpful tips and tricks:
- Use roasted, not boiled, pumpkin. Roasting intensifies the flavor and prevents the filling from becoming watery.
- Drain your spinach well. Too much liquid will make your lasagna soggy.
- Taste the béchamel before assembling. Adjust seasoning to your liking.
- Let it rest. After baking, resting time allows the layers to firm up for clean, beautiful slices.
- Customize the layers. You can add roasted garlic, caramelized onions, or vegan ricotta for extra depth.
Vegan Serving Suggestions
This cozy vegan pumpkin spinach lasagna pairs beautifully with a variety of vegan sides and drinks. Try these ideas to complete your meal:
- Fresh green salad: A simple kale or arugula salad with lemon dressing adds a refreshing contrast.
- Roasted vegetables: Serve alongside roasted Brussels sprouts or carrots for a colorful fall plate.
- Garlic bread: A crunchy vegan garlic bread makes it extra satisfying.
- Wine pairing: A glass of vegan white wine or sparkling cider complements the creamy flavors perfectly.
For dessert, finish with something light and sweet, like vegan lemon coconut balls or vegan orange cake from my collection of vegan treats.
Storing Instructions
One of the best things about this vegan pumpkin spinach lasagna is how well it stores and reheats.
- In the fridge: Store leftovers in an airtight container for up to 4 days.
- In the freezer: You can freeze portions for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) until warmed through.
- Meal prep tip: Assemble the lasagna a day ahead, refrigerate it overnight, and bake it fresh before serving. This makes it a perfect make-ahead dish for holidays or busy weeks.
Frequently Asked Questions about Vegan Pumpkin Spinach Lasagna
1. Can I use butternut squash instead of pumpkin?
Absolutely! Butternut squash has a similar texture and sweetness, making it an excellent substitute for pumpkin in this vegan lasagna recipe.
2. What’s the best plant-based milk for béchamel sauce?
Unsweetened soy or oat milk works best for a creamy, neutral flavor. Avoid coconut milk unless you want a coconut undertone.
3. Can I make this gluten-free?
Yes! Use gluten-free lasagna noodles and substitute all-purpose flour with rice flour or a gluten-free blend for the béchamel.
4. Can I add other vegetables?
Definitely! Roasted zucchini, mushrooms, or bell peppers blend beautifully with the pumpkin and spinach layers.
5. How can I make it extra cheesy?
Add a layer of vegan ricotta or sprinkle some shredded vegan mozzarella between the layers for extra richness.
Essential Equipment
Here’s what you’ll need to make the best vegan pumpkin spinach lasagna at home:
- Large baking dish (9×13 inches recommended)
- Sharp knife and cutting board
- Medium saucepan (for béchamel)
- Baking tray (for roasting pumpkin)
- Whisk and spatula
- Foil for baking cover
Having the right tools makes the process smoother and helps your lasagna bake evenly.
This Vegan Pumpkin Spinach Lasagna is more than just a recipe — it’s a celebration of cozy, nourishing, plant-based comfort food. With creamy layers of roasted pumpkin, sautéed spinach, and vegan béchamel, it’s both satisfying and wholesome. Whether you’re preparing it for a weeknight dinner or a festive gathering, this lasagna delivers warmth, flavor, and comfort in every bite.
If you’re looking for healthy vegan comfort food that’s easy to make and sure to impress, this dish is the perfect choice. It’s proof that vegan meals can be indulgent, flavorful, and full of personality — no dairy or eggs required!
I’d love to hear from you!
Have you tried this vegan pumpkin spinach lasagna recipe? What’s your favorite way to make it unique — extra garlic, nutmeg, or maybe a sprinkle of vegan parmesan?
Leave a comment below with your thoughts or tag me on Instagram when you make it — I absolutely love seeing your recreations!
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Vegan Pumpin Spinach Lasagna
A cozy and creamy vegan pumpkin spinach lasagna made with roasted pumpkin, sautéed spinach, and silky dairy-free béchamel — perfect for fall dinners or holiday gatherings.
Ingredients
- For the filling:
- 500 g pumpkin (peeled and cubed)
- 200 g fresh spinach (or 150 g frozen, thawed and drained)
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp nutmeg
- Salt and black pepper to taste
- For the vegan béchamel sauce:
- 3 tbsp olive oil or vegan butter
- 3 tbsp all-purpose flour
- 700 ml unsweetened plant-based milk (soy, oat, or almond)
- 3 tbsp nutritional yeast
- Salt, pepper, and a pinch of nutmeg
- Other:
- 9–12 lasagna sheets (vegan, egg-free)
- Vegan cheese for topping (optional)
Instructions
- Preheat your oven to 200°C (400°F). Place the pumpkin cubes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for about 25 minutes until soft and caramelized. Mash into a smooth puree with a fork.
- Heat olive oil in a pan, sauté onion and garlic until fragrant. Add spinach and cook until wilted. Season with nutmeg, salt, and pepper.
- In a saucepan, heat olive oil or vegan butter. Whisk in flour and cook for 1–2 minutes. Gradually add plant-based milk while whisking continuously to avoid lumps. Stir in nutritional yeast, nutmeg, salt, and pepper until smooth and creamy.
- Assemble the lasagna
- Spread a thin layer of béchamel at the bottom of a baking dish.
- Add a layer of lasagna sheets.
- Spread pumpkin puree over the pasta.
- Add a layer of spinach mixture.
- Pour some béchamel sauce on top.
- Repeat the layers until ingredients are used up, finishing with béchamel.
- Sprinkle vegan cheese if desired.
5. Cover with foil and bake at 180°C (350°F) for 30 minutes. Remove foil and bake for an additional 10–15 minutes until golden and bubbly.
6. Let the lasagna rest for 10 minutes before slicing. Serve with fresh salad or crusty bread.
Notes
- Roast the pumpkin instead of boiling for richer flavor and creamier texture.
- Drain the spinach well to prevent a watery lasagna.
- Let it rest after baking for 10 minutes to set the layers and make slicing easier.
