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    Home / Recipes / Keto Casseroles

    Pumpkin Lasagna Recipe with Spinach

    By Lisa MarcAurele on Oct 16, 2014 16 Comments - This post may contain affiliate links. See Disclosure

    3268 shares
    5-Ingredient Recipes Simple Keto Meals Jump to Recipe
    Low carb pumpkin lasagna recipe
    Kid Friendly

    A low-carb pumpkin lasagna with spinach and meatza noodles. The pasta noodles in this dish have been replaced with pre-baked seasoned ground beef.

    Savory pumpkin lasagna recipe
    Jump to:
    • Savory Pumpkin Recipes
    • Why use meatza?
    • How to make a savory pumpkin lasagna
    • Notes on the recipe
    • Printable recipe
    • 📖 Recipe

    While driving home from work this week, I’ve noticed that it’s really starting to look like fall outside. The leaves on the trees are a multitude of shades from red to green and the leaves are beginning to fall along the road.

    I was thinking to myself what a pretty time of year it is right now in New England. I really enjoyed the summer weather, but I am looking forward to the change in season. It’s hard to believe that the holidays are fast approaching.

    As you may or may not have noticed, I really like pumpkin. We did attempt to grow these gourds one year in the yard, but the plants didn’t like the spot we picked out for them.

    I think the soil conditions just weren’t right as there was plenty of sun in that part of our yard. Maybe we will try planting some pie pumpkins next year so I can freeze a supply for my fall and winter baking.

    Sliced pumpkin lasagna

    Savory Pumpkin Recipes

    The first thing that comes to mind when you talk about pumpkin as a food is usually pumpkin pie or some other sweet dish. However, I came across a recipe for pumpkin lasagna a couple weeks ago that I really wanted to try.

    I have made a pumpkin soup previously. But, other than that; I haven’t really used pumpkin in a main dish.

    Why use meatza?

    Low carb lasagna noodles are available, but I have started to get away from using wheat products as I believe there are many benefits to eating gluten free. Therefore, I decided to try a “meatza” layer in the lasagna in place of the noodles where I used meat part of Spinach Tomato Meatza Pizza Recipe.

    I made a few other changes to the original recipe to suit my taste and lower the carbs. Since there aren’t any actual lasagna noodles in this dish, some may argue that it’s really a casserole versus true lasagna.

    However, it looks and tastes like lasagna using a pumpkin sauce rather than the traditional tomato based sauce. Therefore, I have kept the title of this recipe as a lasagna rather than casserole.

    How to make a savory pumpkin lasagna

    How to make a savory pumpkin lasagna

    Before assembling the lasagna, you'll need to have your meatza ready. To cook the meatza "noodles", I pressed a meatloaf mixture into a standard 18x12 jelly roll pan then baked it in the oven for about 20 minutes. Then, I cut the cooked meatza up in rectangular pieces which was enough for two layers in my 9x13 baking pan.

    You'll also need the fresh spinach wilted down. To do this, I simply cooked it in a large pot with olive oil. (photo 1)

    The pumpkin sauce is made next. It's just a blend of canned pumpkin puree, almond milk, and seasonings. (photo 2)

    Once the meatza, spinach, and pumpkin sauce have been prepared, it's time to assemble the casserole. First, a half cup of the sauce in spread into the bottom of the pan. Then, it's topped with half the meatza pieces and half the remaining sauce. (photo 3)

    The next layer is spinach. It's then topped with half the ricotta, half the mozzarella, and half the parmesan cheese. The layers are then repeated. (photos 4-8)

    Finally, the lasagna is baked covered at 375°F for 30 minutes. Then the cover is removed and it's baked an additional 10 minutes or until the cheese is melted and browned.

    Cheesy pumpkin lasagna

    Notes on the recipe

    I used a large bowl of washed and dried baby spinach which was about 6 cups fluffed up. It wilted down quite a bit after cooking in the hot olive oil.

    The cheese was quite brown on mine because I did not have it covered at all during baking. I should have only baked it uncovered for about ten minutes at the end. So this was added to the final recipe.

    Keto low carb pumpkin lasagna

    Printable recipe

    Enjoy this delicious savory fall lasagna! And be sure to leave a comment let us know what you think if you do give it a try.

    CLICK HERE to save the recipe to Pinterest!

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    📖 Recipe

    Keto low carb pumpkin lasagna

    Pumpkin Lasagna with Spinach

    Author: Lisa MarcAurele
    5 from 2 votes
    A low carb lasagna featuring pumpkin, spinach, and meatza noodles. The pasta noodles in this dish have been replaced with pre-baked seasoned ground beef.
    Prep Time15 mins
    Cook Time40 mins
    Total Time55 mins
    Course: Main Course
    Cuisine: American, Italian
    Print Pin Review Recipe Save Recipe View Collections Save Recipe
    Servings 12 squares
    Calories 401

    Video

    Ingredients

    Meat Noodles:

    • 2 eggs
    • ½ cup parmesan cheese grated
    • 2 teaspoons Italian seasonings
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 2 pounds ground beef

    Lasagna:

    • 1-2 tablespoon olive oil
    • 6 cups fresh baby spinach
    • 15 ounces canned pumpkin puree
    • 1 ½ cups almond milk or half almond milk half heavy cream
    • 2 teaspoons dried rubbed sage
    • 1 teaspoon salt
    • ½ teaspoon ground black pepper
    • dash ground nutmeg
    • 15 ounces whole milk Ricotta cheese
    • 2 cups mozzarella cheese shredded
    • 1 cup parmesan cheese shredded or grated
    • Prepared Meatza
    US Customary - Metric

    Instructions

    Prepare the Meatza:

    • Beat the eggs with the parmesan cheese and all seasonings. Add the ground beef and mix until well combined.
    • Spread mixture out onto a jelly roll pan. Bake for about 15-20 minutes in a 450°F oven.
    • Drain off any grease after removing from the oven. Slice into rectangular pieces to fit into lasagna pan.

    Lasagna directions:

    • Heat olive oil in a large pot over medium high heat. Add spinach and stir until spinach is wilted. Remove from heat.
    • Combine pumpkin, almond milk, sage, salt, pepper and nutmeg in bowl.
    • Spread ½ cup pumpkin sauce onto bottom of 9×13 baking pan. Top with half of the cut up meatza.
    • Spread ½ of the remaining pumpkin sauce on top of the meatza layer then cover with spinach. Top with half of the ricotta, half of the mozzarella, and half of the parmesan cheeses. Repeat layers. Cover with foil.
    • Bake at 375 °F for 30 minutes.
    • Remove foil and bake uncovered for an additional 10 minutes or until cheese is melted and browned.

    Notes

    Baking the meat into thin meatloaf pieces is what holds the lasagna together. The meat should be pressed into a rimmed baking sheet to be as thin as possible.
    To prevent over browning the cheese, cover the casserole pan with foil while baking. Then remove the foil during the last ten minutes of baking to brown the cheese.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    low carb yum simple keto cookbook

    Nutrition

    Serving: 1g | Calories: 401 | Carbohydrates: 5g | Protein: 27g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 850mg | Potassium: 441mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7350IU | Vitamin C: 5.7mg | Calcium: 400mg | Iron: 2.9mg

    Additional Info

    Net Carbs: 4 g | % Carbs: 4.2 % | % Protein: 28.1 % | % Fat: 67.8 % | SmartPoints: 13
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 401
        [carbohydrates] => 5
        [protein] => 27
        [fat] => 29
        [saturated_fat] => 13
        [cholesterol] => 122
        [sodium] => 850
        [potassium] => 441
        [fiber] => 1
        [sugar] => 1
        [vitamin_a] => 7350
        [vitamin_c] => 5.7
        [calcium] => 400
        [iron] => 2.9
    )
    

    Note on Nutritional Information

    Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

    © LowCarbYum.com
    Unauthorized use of this material without written permission from Lisa MarcAurele is strictly prohibited unless for personal offline purposes.
    Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
    « Yellow Summer Squash Pie Recipe (Coconut Custard Pie)
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    Lisa-Profile

    Lisa MarcAurele has been creating keto friendly recipes since 2010. She enjoys experimenting in the kitchen to create low sugar foods that taste like high carb favorites!

    Lisa's recipes have been featured on popular magazine sites including Fitness, Shape, Country Living, Women's Health, and Men's Health. Her long-awaited cookbook, 5-Ingredient Keto, is also a popular go-to for those on a low-carb lifestyle. Learn more about Lisa....

    Reader Interactions

    Comments

    1. Chris

      November 26, 2020 at 1:57 pm

      I was apprehensive with the pumpkin....but this was great! Hubby loved it. Next time I will add more spinach and maybe mushrooms! This is a keeper! Thanks!

      Reply
    2. Gabby

      October 22, 2018 at 9:02 pm

      Could this be made ahead, cooked, and then frozen?

      Reply
      • Lisa

        October 23, 2018 at 7:29 am

        Yes. I usually freeze cooked leftovers if they can't be eaten right away.

        Reply
    3. Emily Kemp

      July 27, 2018 at 4:47 am

      5 stars
      This is perfect comfort food, yum!

      Reply
    4. Sonia Mills

      September 27, 2017 at 10:59 pm

      That's a new way of doing it as most of the pumpkin/squash lasagne recipes I tend to see here in the uk replace the lasagne pasta (noodles) with thin slices of pumpkin or other type of squash e.g. butternut squash or even sweet potato. I think it's because the uk doesn't have that tradition of pumpkin or sweet potato being served sweet e.g. In a pie and so it's not such an alien concept for us using it as a savoury pasta layer just like you would in a traditional lasagne with the tomato-meat, white sauce and cheese layers staying true to the traditional recipe.

      Reply
      • Lisa

        September 28, 2017 at 6:38 am

        In the US, pumpkin is often used mashed which is why the canned puree is so popular.

        Reply
    5. Inez

      December 29, 2016 at 5:10 pm

      Well, this is more adventurous than my usual menu, but we have enjoyed other your recipes, so it is in the oven! Cooking low carb takes a new mindset, and surprisingly many things that I would have passed by now are not just pleasant, but quite gourmet.

      I am not telling them it is pumpkin until they taste it, though!

      I can hardly wait for the lovely aroma to get them to the table.

      Reply
      • Lisa

        December 30, 2016 at 1:47 am

        Hope it was enjoyed by all!

        Reply
    6. Matthew Haymes

      May 19, 2016 at 6:01 am

      Hi Lisa

      When do you add the second meatza layer?
      And when does the wilted spinach come into the recipe?

      Reply
      • Lisa

        May 19, 2016 at 6:21 am

        I added the spinach on top of the sauce. The second meatza layer was added over the first cheese layer.

        Reply
        • Cayce

          May 23, 2016 at 10:19 am

          What fat percentage ground beef did you use?

        • Lisa

          May 23, 2016 at 12:05 pm

          I use venison burger which is very lean, typically less than 5% fat.

    7. peasmom

      September 24, 2015 at 8:00 am

      Is it heavy cream, as stated in the procedure, or almond milk as listed in the ingredients?

      Reply
      • Lisa

        September 24, 2015 at 9:53 am

        You can use either or a blend, but I used almond milk.

        Reply
    8. Christine

      November 02, 2014 at 3:22 am

      Might I request if you could post more recipes that are dairy free or offer an alternative for those who don't take dairy. Thanks!

      Reply
      • Lisa

        November 02, 2014 at 10:14 am

        I've had a couple requests from readers who are looking for dairy free recipes so I will keep that in mind.

        Reply

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