Reviewed: Nov. 8, 2009

This recipe was soooo easy to make. It tasted great! I used canned pumpkin and it worked fine.

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BrittyLane

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Reviewed: Oct. 29, 2009

Yum! This was so good!

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Beth

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Reviewed: Oct. 3, 2009

fabulous. This will be our main lasagna recipe. Used a blend of butternut squash and sweet potato rather than pumpkin. Everyone loved it.

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sarahope

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Reviewed: Sep. 29, 2009

Simply stellar! We used extra pumpkin and eggplant when we made it, and tried to find lower-fat cheeses. It was just fantastic. Definitely worth the time it takes to make it.

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Anna

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Reviewed: Sep. 23, 2009

So, So good. My husband, someone who has to have meat for dinner all they time, love it too. I used butternut squash, couldn't find a pumpkin. I have to say I was very impressed. My eggplant was huge so I had to layers of eggplant. The first layer, I added the extra squash I did't put in the cheese mixture. And teh secong layer of eggplant was with the tomatoes. I couldn't believe how good this was. However, it did take longer then called for. My squash took almost an hour, and the lasagna it's self took about the same. That's because I don't pre-cook my noodles. Or use oven ready. All that means, takes a little extra time. Remember to cover the lasagna for most of the cooking. You don't want to burn the cheese on top. I took it off for the last 15 min. The cheese browned perfect!!

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Mara840

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2009

My husband I thought this was great and he's not a fan of eggplant or sweet potatoes. So yes, subbed sweet potatoes for the pumpkin, used lasagna noodles, canned fire roasted tomatoes and homemade pesto. It was so flavorful. My husband had to add salt, but I thought it was fine without. I only wished my kids would have enjoyed it more. We're trying to eat less meat here so I'm sure I'll make this again.

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PJCHECK

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Sep. 10, 2009

I left out the pasta sheets to lower the carbs in this recipe. Excellent dish and nice way to use eggplant! Will definitely make this again.

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Sondra

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Reviewed: Aug. 25, 2009

Although I did not follow the recipe exactly, this recipe serves as a great base recipe for vegetarian lasagna! For my lasagna, I used eggplant, zucchini, tomatoes, and spinach. I also only used ricotta and feta and did not use any other extra cheeses as it is much too rich for my liking. This was my first time making a lasagna and it definitely was a hit! Next time I will use the intriguing ingredient of pumpkin if I have it on hand.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jul. 7, 2009

This was fantastic! My boyfriend really enjoyed it. We didn't have any pumpkin in season so I roasted acorn squash and substituted that instead. It's a keeper!

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lindzi

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Reviewed: Jun. 28, 2009

I have been wanting to make a pumpkin lasagna for years and couldn't believe stumbling accross this recipe. It was amazing! My dad was a chef for 9 years and couldn't pinpoint the pumpkin till i pointed it out - the flavors were incredible and blended together so perfectly. I will make this again and again! I had to make two changes - I did only use the top layer of mozz (it got too big for my pan!), and i used canned pumpkin, and it was still so rich and creamy and delicious. Thanks so much for this recipe!!

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karetha

Cooking Level: Intermediate

Living In: Montrose, Colorado, USA

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Reviewed: Jun. 26, 2009

This was so delicious!! I couldn't find pumpkin so I used sweet potato. I didn't boil my noodles either...just seal the lasagna tightly with foil while cooking. I'm amazed everytime I make this, it's so good. Try it without making changes!!

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2009

Loved it... used sweet potato's and oven ready noodles and it wa awesome. Even my 11 year old ate it without complaints and he hates veggies.

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Autumn

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Reviewed: Apr. 17, 2009

OMG so gooooood! I made it as directed (except used acorn squash and oven ready noodles) and love, love, love it. My husband, my two year old, and my 8 month old... we all loved it. And I don't like eggplant or squash at all!! Thank you.

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MICHEMAR

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Apr. 8, 2009

We love this recipe. Substituting a can of pure pumpkin puree works perfectly for the roasted pumpkin, and substituting a can of plain stewed tomatoes (roughly chop before adding) for the fresh gives a great taste as well. The substitutions only pare down preparation time, yet still have great flavor. Excellent dish.

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KRISSY7448

Cooking Level: Expert

Living In: Goshen, Kentucky, USA

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Reviewed: Jan. 22, 2009

I love this recipe!!! I made it for a dinner party and it got RAVE reviews...a definate do-again!! For the pesto I used "The Best Pesto Ever" recipe which really was the best pesto ever. I will agree with others that the prep time does take longer than what it states in the recipe. Also, I used butternut squash rather than pumpkin. Delish!!

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seawillow

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Reviewed: Oct. 9, 2008

This was very yummy and gets 5 stars for the taste! The prep time is WAY off which I knew from other reviews. I spent at least 75 minutes in prep and a lot of work and that's why only 4 stars. I had pumpkin, tomatoes and eggplant from the garden and pesto from basil in the garden. I did salt the eggplant and let it sit for close to 30 minutes before frying it which was not in the directions. This recipe will definitely be a special occassion recipe in our house, but not a staple because of the work required but I may roast some extra pumpkin for the freezer!

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Career2HomeSchoolMom

Living In: Rolla, Missouri, USA

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Reviewed: Oct. 8, 2008

This was soooo good! I made it in order to use up some pasta sauce I had. I maybe did this the lazy way, since I just used canned pumpkin, and I added sundried tomatoes into the ricotta mixture instead of using fresh tomatoes. All my roommates loved it! I also made pasta using the "Basic Pasta" recipe from this website also. Overall, it was really easy, and very inexpensive!

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Oct. 8, 2008

Delicious--A huge hit with my family and dinner guests. I baked the eggplant rounds on a cookie sheet at 425 for 15-20 minutes, which is healthier than frying. Next time I will make it with canned pumpkin, as the taste of fresh pumpkin is not worth the hard work of extracting it.

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Ellie

Cooking Level: Expert

Home Town: Cambridge, Massachusetts, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 7, 2008

This is fantastic! I have never liked vegetarian lasagna and this can replace a meat one in my house any day. I had a lot of fresh veggies from the CSA (community supported agriculture) that I'm a part of so I made some additions to the recipe. I started by caramelizing half an onion sliced thin. Added a package of sliced baby bellas and chopped up one bunch fresh spinach. I roasted my eggplant 30 minutes in a 400 degree oven by first cubing it and sprinkling olive oil, minced garlic, salt and pepper on it and stirring it half way through. Then mixed the veggies together to be my veggie portion. I used home canned pumpkin and tomatoes in place of fresh and used no-boil noodles. I mixed my tomatoes in with the tomato sauce to make it spread easier. I also cut the feta down to 4 oz. It was the perfect portion. Note: If you want this dish to be truly vegetarian you need to find feta that does not have animal rennet in it which is the stomach lining.

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Sheri O.

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

quote from my husband, "most vegetarian lasagnas are missing something, however, this one has that umph the others lack" i used low fat feta and ricotta

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JBBALUKONIS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

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Vegetarian Four Cheese Lasagna

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