Recipe by BLACK_CAT52
"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."
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peeled and diced pumpkin
eggplant, sliced into 1/2 inch rounds
crumbled feta cheese
salt and pepper to taste
1 (15 ounce) can
fresh pasta sheets
1 1/3 cups
shredded mozzarella cheese
grated Parmesan cheese
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great.
I thought this recipe was just okay and "okay" includes the fact that I used very high end cheese, tomato sauce, and homemade pasta. I didn't like the eggplant--it made it too wet. I didn't think that the pumpkin added anything either. If I made it again, I would substitute mushrooms for the eggplant and butternut squash for the pumpkin; however, I didn't love it enough to make it again.
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.
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.
It was a great recipe, but I would recommend salting your eggplant and allowing them to sit for 30 min prior to preparing this mea. It will take the bitterness out of the eggplant.
Family really enjoyed this one.
Thank you so much for this recipe! This is one of the best things to come out of my kitchen ever! I used butternut squash instead of pumpkin because I couldn't find pumpkin. Plus, Trader Joe's sells the fresh squash already cut, so it saves on prep time. I also used a little less feta (6 oz pkg). I used Barilla no-boil lasagna, which worked great. It turned out so delicious!
Wonderful rich flavour! I didn't have any eggplant so substituted sliced zucchini which I threw in with the pumpkin halfway through the roasting time. I also sliced my tomatoes instead of just halving them. Thanks Rosemary
This recipe was great! Pumpkins aren't in season so i used yellow squash instead and it was awesome. The eggplant and pesto really make this dish amazing. i'll make it again but next time might make it in two smaller dishes and freeze one since it's a lot of food for one person.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Four Cheese Lasagna
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 266
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