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Pumpkin Spinach Lasagna

The pumpkin is roasted in the oven with thyme, cumin and paprika before marinating in lemon juice to give it a truly delicious flavor. Layered with fresh homemade pasta, baby spinach and almonds this vegetarian lasagna recipe is really, really gooooooood!! To save time simply use fresh store brought lasagna sheets, found in the cold section of your supermarket or simply pre-cook dried lasagna sheets instead.
8 Servings - 45 min -
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Servings:8  | Calories:232 | Total Fat:18g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 18g
28 %
Sat Fat 2g
10 %
Total Carb 16g
5 %
Fiber 4g
16 %
Sugars 3g
Cholesterol 0mg
0 %
Sodium 15mg
1 %
Protein 6g
12 %
44% Raw almonds
32% Olive oil
12% Pumpkin
10% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


prepared lasagna sheets or store brought fresh or dried lasagna sheets
1 kg (2 lb) piece of pumpkin, skinned and sliced into 1cm thick slices
1/4 cup olive oil
1 tbs cumin seeds
1/2 tbs paprika
small bunch of fresh thyme
1 lemon, juice only
1 cup raw almonds, finely chopped
100 g (3 1/2 oz) baby spinach, washed and dried
2 cups pureed fresh tomatoes (use 1 tin of crushed tomatoes if you prefer)

Directions : View recipe directions on
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