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!

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!

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.

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.

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

The adults in my family loved this recipe. My small children could take it or leave it. I used butternut squash instead of pumpkin and wished I had used more of it. It added a nice touch of sweetness. I made my own sauce from fresh tomatoes from my garden and it was fantastic. I would recommend having some extra sauce on hand to pour over individual slices as desired, especially for the leftovers. The consistency was perfect, not soupy at all, when first served. But I found it dry the next day. I will definitely make this again.

This was sensational, although extremely fattening! Oh my, the grease was oozing. It is very rich and yummy. I did add some cream to my red sauce, used zucchini instead of eggplant, and canned pumpkin but didn't change anything else. It is a timely recipe to make, so definitely a treat. My family (8 of us) ate it all up.

It was pretty good. The 3 star rating was the time involved, even with all the short-cuts. The other part of the rating was the cost of the ingredients. I will say that I am probably biased bc I've had probably 15 different lasagnas, so my palate is kinda snobby.

Everyone gobbled this up. I used butternut squash instead of pumpkin. I really liked the fresh roasted tomatoes in it – but peeled them when they came out of the oven because I don’t care for the texture. The prep was a bit of work but the end result was delicious. Next time I will try some of the other reviewer suggestions such as adding spinach or using canned pumpkin to cut down on time.

I LOVE this recipe. It is so delicious and a great alternative to meat lasagna. I usually don't bother with the tomatoes- it makes the recipe a little more simple. Instead I just use some canned crushed tomatoes. I don't think they make the recipe that much better. Anyway, I really recommend adding this to your repertoire.

Very tasty lasagna. The only problem I had was that I don't like charred eggplant. So I ended up under-cooking it and even after the 45 min baking, it was still hard. Make sure you cook it until tender during the grilling! Otherwise, it had a really nice combination of flavors and there were very few leftovers!

Wonderful! I usually substitute the eggplant with lots of fresh spinach. Everyone loves this recipe. Best to let it cool off a bit before serving- otherwise it tends to be runny. Thanks!

the first veggie lasagna that was enjoyed by all my family even my 5 year old picky eater loved it!

Like some of the other reviewers, I used canned pumpkin and tomatoes to simplify. I am not really an eggplant fan, but this lasagna was great! It has a very creamy taste, but isn't bland- plenty of unique flavors! I forced some friends who were disgusted by the thought of "vegetarian" lasagna to try it, and the carnivores were quite impressed!

Wow, this recipe is great. It was the first lasagna that I ever made and it turned out great. I made the pesto myself with fresh basil and cilantro. I will definitely make it again.

- used 30 oz can of pumpkin instead of roasting the veggie - since tomato isn't in season, used 2 cans of "fire-roasted tomato" found near the diced tomato w/out the juice in the cans - use the lasagna noodles that you just cook with the whole she-bang, no need for extra work - you can prepare the whole thing the day before. Cook for 25 minutes with foil on top (w/ a few holes to vent) and another 20 with foil off (to brown). Let it sit 20 minutes to set.