A low carb vegetarian pumpkin and spinach lasagna that uses Palmini lasagna sheets for a delicious dinner. Low carb and gluten free too.

For the pumpkin layer we used our pumpkin alfredo sauce in place of a traditional bechamel sauce. This works as a cheese sauce for the vegetarian lasagna as well as giving the dish a pumpkin flavour.

What do Palmini lasagna sheets taste like?

Palmini lasagna sheets are made from hearts of palm and are a great low carb alternative to pasta. At 2g net carbs a serving they are also low in calories and fat. They do not have a strong taste and when baked are a good substitute for pasta.

We found the keto lasagna sheets great choice for a keto lasagna but there are a few alternative suggestions in the recipe notes below.

How to make pumpkin spinach lasagna

This is an easy pumpkin lasagna recipe that can be made ahead then baked later. Once you have your layers ready, it's assemble and bake.

Mix the spinach and ricotta mixture together. Spread a layer of it in a baking dish.
Layer the palmini lasagna sheets.
Spoon the pumpkin alfredo sauce on top.
Repeat the layers and bake until golden.

Can this vegetarian lasagna be frozen?

Happily, yes this pumpkin lasagna recipe freezes well. I have two portions sitting in my freezer as I type!

To freeze this or any leftovers, cut the lasagna into individual servings. This makes it easier to defrost. Place them in an air tight container or ziplock bag. Our trick with using a ziplock bag to remove the air is to place a straw in the bag to suck the air out.

The pumpkin spinach lasagna will last in the freezer for 3 months. To defrost, remove and place in the fridge. Once defrosted, bake in the oven at 350F for 15-20 minutes until warm through. Or zap it in the microwave.

Recipe tips

In place of the Palmini lasagna noodles you could use strips of grilled zucchini or eggplant.

Use slices of cooked pumpkin with a regular alfredo sauce for a colourful and hearty lasagna.

The Palmini sheets are smaller than you might expect when you open up the packet. They might be great for a cannelloni recipe too.

More low carb vegetarian dinner recipes

Zucchini Lasagna

Pumpkin Gnocchi

Spinach Eggplant Lasagna

Vegetarian Stuffed Pumpkin

Spinach Ricotta Ravioli

Pumpkin Spinach Salad

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Pumpkin Spinach Lasagna

A creamy low carb vegetarian pumpkin and spinach lasagna with Palmini noodles is an easy dinner recipe.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Low carb, Vegetarian

Servings servings

Calories 313 kcal

Ingredients

10 oz spinach, frozen defrosted
15 oz ricotta cheese
½ cup Mozzarella cheese grated
1 medium egg beaten
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon black pepper
2 servings pumpkin alfredo sauce
1 ½ packets palmini lasagna noodles

Instructions

Preheat the oven to 180C/350F degrees.
In a medium bowl add the spinach, ricotta, and egg. Season with the salt and pepper and mix.
Spoon half of the spinach mixture in the bottom of a baking dish. We used an 8 inch square dish.
Lay the Palmini lasagna sheets on top of the spinach mixture.
Spoon half of the pumpkin alfredo sauce on top.
Repeat the layers and top with the mozzarella cheese.
Bake for 35 minutes until golden on top.

Notes

Makes 6 servings

The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.

Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

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