Pumpkin Spinach Lasagna

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

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Low carb, Vegetarian

Keyword: keto vegetarian, pumpkin recipes

Servings: servings

Calories: 313kcal

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

US Customary - Metric

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.

Nutrition