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Vegan Pumpkin Spinach Lasagna Recipe

A delicious vegan lasagna recipe filled with slightly sweet organic pumpkin, spinach, and generously sprinkled with salty vegan parmesan and vegan ricotta.
35g Net Carbs 12g Protein 13g Fat Per Serving
Prep Time 20 mins
Cook Time 30 mins
Course dinner, lunch
Cuisine American, Caribbean, vegan food recipe
Servings 8
Calories 322 kcal


  • 1 3x7 oven safe glass container holds 64 oz or 8 cups
  • 3 mixing bowls 1 for cooked spinach and ricotta combined, 1 for pumpkin, 1 for parmesan
  • 1 blender or mortar and pestle
  • 1 Food processor or blender
  • 1 whisk
  • 1 sautee pan
  • 1 can opener


Vegan Parmesan Layer

  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ cup nutritional yeast
  • ¼-¾ tsp Pink Himalayan salt or salt of choice I used ¾ tsp for this recipe. Provided variety based on saltiness levels!
  • 2 tbsp sesame seeds raw
  • ¾ cup cashews raw and unsoaked

Vegan Ricotta Layer

  • 1 cup cashews soaked (30 minutes up to 8 hours) in hot water
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ¼-½ tsp Pink Himalayan salt or salt of choice I used ½ tsp for this recipe. Provided variety based on saltiness levels!
  • 1 tsp Lemon Juice fresh squeezed preferred
  • 1 tsp Paprika
  • ¼ cup Hot water

Spinach Layer

  • 7-10 oz bag raw spinach
  • 1 tsp olive oil extra virgin preferred
  • ¼ tsp salt
  • ¼ tsp black pepper

Pumpkin Layer

  • 1 can organic pumpkin puree
  • ¼ cup soy milk flaxseed milk or almond milk also good options
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger
  • ¾ tsp salt
  • ½ tsp ground black pepper

Other Ingredients

  • 1 box lasagna noodles or eggroll wrappers of choice


How To Prepare Vegan Parmesan Layer

  • Combine all ingredients referenced in vegan parmesan list
  • Place all ingredients in a food processor or blender.
  • Gently blitz in food processor for several pulses until mixture is fine crumbles.
  • DO NOT OVER BLEND. Over blending will result in a paste instead of the desired crumbles texture.
  • Set aside in bowl for building layers

How To Prepare Vegan Ricotta Layer

  • Soak cashews in hot water for at least 30 minutes but no longer than 8 hours.
  • Combine soaked cashews with remaining ingredients in ricotta ingredient list and blend until smooth.
  • Set aside in bowl for building layers

How To Prepare Spinach Layer

  • Head saucepan on medium heat
  • Add 1 tsp olive oil
  • Sautee bag of spinach until it wilts down in olive oil and season with ¼ tsp each of salt and black pepper.
  • Spinach will be wilted and completely cooked within 5 minutes.
  • Add cooked spinach to mixing bowl with prepared vegan ricotta. This makes the vegan ricotta layer a ricotta spinach combination.

How To Prepare the Pumpkin Layer

  • Open can of organic pumpkin puree and combine all ingredients referenced in pumpkin layer ingredient list in an empty mixing bowl.
  • Whisk all ingredients together until smooth

Building Vegan Pumpkin Spinach Lasagna Layers

  • Preheat oven to 400°F.
  • Prepare lasagna noodles according to package. Here we will be using eggroll wrappers.
  • Before placing first layer of noodles of choice, put a thin layer of pumpkin mixture in the 3x7 baking dish.
  • Next place a layer of eggroll wrappers or lasagna noodles of choice.
  • Add a layer of pumpkin mixture
  • Add a layer of vegan ricotta and spinach mixture
  • Add a layer of vegan parmesan
  • Repeat layers in order above for 6 layers
  • Top with more vegan parmesan
  • Bake in oven for 30 minutes. Serve immediately. Refrigerate and use remaining within 3 days.
  • Optional: Freeze before baking to use later.
    Optional: Add a layer of vegan mozzarella cheese
Keyword pumpkin spinach lasagna, vegan food recipes, vegan lasagna recipe, vegan parmesan cheese, vegan ricotta, vegetarian food recipe