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Closeup of a gray ceramic lasagna pan with a pumpkin spinach lasagna with a silver server and parsley scattered on top
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5 from 14 votes

Vegan Pumpkin Spinach Lasagna

A vegan Pumpkin Spinach Lasagna that captures all the flavor of the season. Creamy pumpkin bechamel sauce is layered between no-boil lasagna noodles with delicious vegan creamed spinach. Soy-free recipe.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course, Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan pumpkin spinach lasagna
Servings: 8 hearty servings
Calories: 293kcal


  • 15 no-boil lasagna noodles (can use wholegrain or gf lasagna noodles)
  • 2 tablespoon parsley (or basil. Chopped, for garnish. Optional)

For the pumpkin bechamel:

  • 2 teaspoon vegetable oil
  • ½ cup unbleached all-purpose flour (use rice flour for a gluten-free version)
  • 30 oz pumpkin puree (two cans)
  • 4 cups almond milk (or any nondairy milk)
  • 2 teaspoon nutmeg
  • Salt and ground black pepper to taste

For the creamed spinach:

  • 1 cup raw cashews
  • 2 teaspoon vegetable oil
  • 1 medium onion (finely chopped)
  • 8 cloves garlic (minced)
  • 2 tablespoon unbleached all-purpose flour (use rice flour for a gluten-free version)
  • 16 oz spinach (I use frozen. Thaw before use)
  • 1 teaspoon nutmeg
  • Salt and ground black pepper to taste

For the breadcrumb topping:

  • 1 cup breadcrumbs
  • 2 teaspoon oregano (or an Italian herb mixture)
  • 2 teaspoon extra virgin olive oil
  • Salt and ground black pepper to taste


Make the pumpkin bechamel:

  • Heat the oil in a saucepan. Over medium heat add the flour and cook, stirring constantly, until the flour becomes very fragrant, about 3-4 minutes.
  • Add the nondairy milk, stirring constantly with a whisk to prevent lumps from forming. Add the pumpkin puree and continue to whisk. Cook the sauce for 10 minutes. You want it to be thick but fluid, about the consistency of pancake batter. If the sauce gets too thick, add some more nondairy milk.
  • Stir in the nutmeg and add salt and pepper to taste. Set aside.

Make the creamed spinach:

  • Blend the cashews with 1 cup water.
  • Heat the oil in a saucepan and add the onion and garlic.
  • Saute over medium heat until the onions turn translucent.
  • Add the flour, and cook, stirring, about 2-3 minutes. Add the cashew cream and stir well.
  • Add the spinach and continue cooking about two minutes. This will be thick, but if you find it is sticking to the bottom of the pan, add a tiny bit of water. Add nutmeg, salt and ground pepper, then turn off heat.

Assemble the lasagna:

  • Preheat the oven to 375 degrees.
  • Spread a couple of ladlefuls of the pumpkin bechamel on the bottom of a 9 X 13 inch baking dish.
  • Layer five of the lasagna noodles on top of the sauce, then layer on half of the creamed spinach, spreading it evenly over the noodles. On top of the spinach, layer on approximately a third of the pumpkin sauce.
  • Cover with five more noodles and continue layering with all of the remaining creamed spinach and a third of the bechamel.
  • Place your last five noodles in the pan, and this time cover with just the remaining pumpkin bechamel.
  • Top evenly with the breadcrumbs. Cover the pan with aluminum foil and bake in the preheated oven for 30 minutes.
  • After 30 minutes remove the foil and continue to bake for 30 more minutes.
  • Remove from the oven. Let stand 10 minutes, then serve the lasagna hot or later, at room temperature. If desired, sprinkle on some chopped parsley or basil before serving.


  • To make with regular (not no-boil) lasagna noodles, just prep your noodles according to manufacturer directions and use.
  • You can also use gf noodles and gf breadcrumbs for a gluten-free lasagna. And use rice flour instead of all purpose.


Calories: 293kcal | Carbohydrates: 38g | Protein: 10g | Fat: 13g | Saturated Fat: 4g | Potassium: 721mg | Fiber: 7g | Sugar: 7g | Vitamin A: 21955IU | Vitamin C: 24mg | Calcium: 282mg | Iron: 6mg