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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."
RECIPE RATING:
This recipe has been rated 101 times with an average star rating of 4.6
Read Reviews (80)
PREP TIME  15 Min
COOK TIME  1 Hr
READY IN  1 Hr 15 Min
Original recipe yield 1 - 9x13 dish

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

What to Drink?
Wine Sangiovese

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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.6 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,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on mar. 6, 2004 by SHAGGYDEE 
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 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... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed on oct. 25, 2005 by MomCook 
It was a great recipe, but I would recommend salting your eggplant and allowing them to sit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on oct. 20, 2006 by DogtoothViolet 
I was true to this recipe and have absollutely no complaints. I thought cooking the tomatoes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on sep. 12, 2006 by Lauren 
This recipe was great! Pumpkins aren't in season so i used yellow squash instead and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on jul. 19, 2005 by JACQUI 
Wonderful rich flavour! I didn't have any eggplant so substituted sliced zucchini which I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on dec. 31, 2006 by JulieR. 
Thank you so much for this recipe! This is one of the best things to come out of my kitchen... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed on sep. 19, 2003 by HOLLYROBOT 
i was very pleased with this sorta-veggie, sorta-not dish--i actually substituted ground beef... MORE

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Nutritional Information
Vegetarian Four Cheese Lasagna

Servings Per Recipe: 8

Amount Per Serving

Calories: 413

  • Total Fat: 26.7g
  • Cholesterol: 121mg
  • Sodium: 1036mg
  • Total Carbs: 21.3g
  •     Dietary Fiber: 4.2g
  • Protein: 25g

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