Pumpkin, Spinach and Ricotta Lasagna

Hello Lovely,

Although it still feels like summer, I’m super excited about jumping into Fall recipes. It’s time for pumpkin everything and I just can’t contain myself! We never get Fall, and Winter is just a few cold fronts between January and March. But a girl can still dream, right?


Going into the weekend, I reached a new level of burnout. It’s somehow still September (albeit the last day-but still) and this has been the longest month ever. The work has been nonstop and on Thursday evening, I just shut down. I was so tired I could barely speak. I cried and cried and I couldn’t even tell anyone why I was crying, because I genuinely didn’t know. I was having a massive anxiety attack. I became fidgety and restless and every time I closed my eyes, I saw a classroom, or an upcoming deadline for something. I need to get away. But our next holiday isn’t until Oct. 14 and midterm break isn’t until the 24-25, so I have a long way until a break.


I’ve genuinely been too busy to practise self care, because there’s always something to do. But I thought some comfort food like lasagna would help. Now my lasagna’s are far from perfect but recognising that I needed a break from routine meant trying something different for Sunday Dinner. So I whipped out this recipe from Best Recipes. While my lasagna never turns out right (the top is always too crispy and hard and it typically falls apart easily) I still felt an urge to give it another try.


Did it turn out any differently? No, of course not. Maybe it's because I ignored the pasta sauce requirement for this recipe that was supposed to go on top? So if anyone has any suggestions on what I can do differently, please share them in the comment section below!


Pumpkin, Spinach and Ricotta Lasagna


  • 1/2 pumpkin large peeled diced

  • 1 3/4 cup ricotta

  • 1/4 cup Parmesan cheese grated

  • 4 spring onions sliced

  • 1 1/4 cups fresh spinach

  • 1 cup white cheddar, shredded

  • 1 package instant lasagna sheets

  • 1 tsp Italian seasoning


  1. Preheat oven to 356F.

  2. Steam the pumpkin using a minimal amount of water. Roughly mash when tender. Do not drain as the liquid will help the pasta sheets cook.

  3. In a separate bowl, combine ricotta cheese, parmesan, spring onions, spinach, and Italian seasoning, and stir until thoroughly combined.

  4. Grease a casserole dish or deep baking tray and place a layer of lasagne sheets on the base. Spoon over a layer of the cheese mixture, then a layer of mashed pumpkin, smoothing each layer.

  5. Top with more lasagne sheets and then repeat the process until all mixture is used up, ending with a layer of lasagne sheets on top.

  6. Pour pasta sauce over the top of the final layer of pasta sheets. Spread evenly over the top and then sprinkle with shredded cheese.

  7. Bake for 45-50 minutes, or until pasta is cooked. Stand for 10 minutes before slicing and serving.