Comments on: Pumpkin Lasagna Recipe with Spinach

By: Susan

Susan — Fri, 13 Feb 2026 01:41:11 +0000

Overall, tasted good. The "meatza" was weird. The ricotta mixture was awesome. This would have been better if the meat mixture without the eggs had been browned and scrambled instead of the sheet. Use the two eggs in the ricotta mixture so that layer has structure. Layer as stated. No need to be so literal that you make a sheet of meat for noodles. I agree with a previous reviewer that it could use less meat.

By: Chris

Chris — Thu, 26 Nov 2020 18:57:23 +0000

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!

By: Lisa

Lisa — Tue, 23 Oct 2018 11:29:37 +0000

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

By: Gabby

Gabby — Tue, 23 Oct 2018 01:02:38 +0000

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

By: Emily Kemp

Emily Kemp — Fri, 27 Jul 2018 08:47:25 +0000

This is perfect comfort food, yum!

By: Lisa

Lisa — Thu, 28 Sep 2017 10:38:17 +0000

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

By: Sonia Mills

Sonia Mills — Thu, 28 Sep 2017 02:59:29 +0000

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.

By: Lisa

Lisa — Fri, 30 Dec 2016 06:47:33 +0000

In reply to Inez. Hope it was enjoyed by all!

By: Inez

Inez — Thu, 29 Dec 2016 22:10:27 +0000

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.

By: Lisa

Lisa — Mon, 23 May 2016 16:05:14 +0000

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

By: Cayce

Cayce — Mon, 23 May 2016 14:19:56 +0000

In reply to Lisa. What fat percentage ground beef did you use?

By: Lisa

Lisa — Thu, 19 May 2016 10:21:43 +0000

In reply to Matthew Haymes. I added the spinach on top of the sauce. The second meatza layer was added over the first cheese layer.