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Vegetarian Four Cheese Lasagna

SUBMITTED BY: BLACK_CAT52      PHOTO BY: Allrecipes

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
SERVINGS & SCALING
Original recipe yield: 1 - 9x13 dish
    
About  scaling  and  conversions

INGREDIENTS

  • 2 cups peeled and diced pumpkin
  • 1 eggplant, sliced into 1/2 inch rounds
  • 5 tomatoes
  • 1 pint ricotta cheese
  • 9 ounces crumbled feta cheese
  • 2/3 cup pesto
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 (15 ounce) can tomato sauce
  • fresh pasta sheets
  • 1 1/3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 20, 2006 by redrover103
Rave reviews every time I make this recipe. I simplify by using no boil lasagna noodles, canned pumpkin and tomatoes. Also cut pesto to 1/3 cup and use a jar of my favorite four-cheese pasta sauce.

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 29, 2003 by GINETTE GUÉVENEUX
An original and tasty lasagna. The pesto makes it all! A good way to use leftover pumpkin (even mashed pumpkin): it adds to the creamy touch of the lasagna and goes unnoticed. Try it, it will surprise you!

11 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2006 by Angela Zimmerman
The recipe itself is delicious, however, the author states the prep time at only 15 mins. If you include the peeling, dicing, grilling and roasting, the prep time easily advances to 1 hour. Some places carry frozen pumpkin, and if you use that, you may cut down your prep time. Also, I try to avoid all charred foods, so I didn't char the eggplant. It was still tender and delicious in the lasagna. The flavor/taste is five stars - prep time is three stars, so I compromised with a 4-star rating.

10 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 470

  • Total Fat: 30.4g
  • Cholesterol: 131mg
  • Sodium: 1268mg
  • Total Carbs: 21.7g
  •     Dietary Fiber: 4.2g
  • Protein: 30.2g

VIEW DETAILED NUTRITION

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