Reviewed: Mar. 8, 2012

Fantastic recipe, you really don't miss the meat and the pumpkin texture is great. I loved the pesto in the ricotta mixture, I had never tried that before and it elevated the flavors. I did cheat by using fire roasted diced tomatoes which I drained in place of the tomatoes. I diced my eggplant and roasted it in the oven with some olive oil. A nice addition to our vegitarian menu.

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Reviewer:

JosieLLL

Cooking Level: Expert

Home Town: Uncasville, Connecticut, USA

Living In: Lemoore, California, USA

Reviewed: Jan. 20, 2012

This is probably the best lasagna recipe with eggplant (and first one with pumpkin) that I've ever tried and it was delicious! The only thing I did different, as suggested by another reviewer was to slice the tomatoes and bake them and I did slice some mushrooms and baked them along side the tomatoes before I added them to the lasagna. Thank you for this wonderful recipe!

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Reviewer:

manywaters

Reviewed: Dec. 13, 2011

Wow - this is totally outrageous! Delicious and different. The kids won't touch it, though.

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3 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Great Neck, New York, USA

Living In: Passaic, New Jersey, USA

Reviewed: Nov. 10, 2011

Even though this may seem a little time consuming for a week day night, believe me its delicous. I followed the recipe exactly, made an extra lasagna for the freezer also. Even leftover heated up in the microwave still taste good. I will certainly be making this again.

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Reviewer:

apple.strudel

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Oct. 16, 2011

So Yummy! I made this last night and its probably the best lasagna I've ever tasted! Although its a little extra work to peal, cut, and dice a pumpkin, it was well worth the effort; the pumpkin made the plate really special! If I could have changed anything, I would have added another thin layer of mozzarella earlier in the layering. All in All, this dish makes a super savory focal point in an autumn supper.

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Reviewer:

Sammy

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Reviewed: Sep. 18, 2011

The eggplant and tomato were delicious, but the overall taste did not "WOW" me. The ricotta/feta/pesto mixture was sort of brown and unattractive. I'm looking for a different vegetarian lasagna.

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Reviewer:

zzcarolyn

Reviewed: Aug. 2, 2011

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.

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Reviewer:

DANMCDONALD

Cooking Level: Beginning

Reviewed: Jul. 28, 2011

I made this for a vegetarian friend who came over for dinner. I used yams instead of the pumpkin and absolutely LOVED this dish! I mixed the cubed yams with ricotta and it was great.

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Reviewer:

DIANAS6

Reviewed: Jun. 27, 2011

I'm sitting here eating and typing this review. I followed the recipe and have to say it is a total gastronomic delight. It even beat the Hari Khrishna version and that's saying something. Many thanks for this wonderful dish:-D

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Reviewer:

ellie

Home Town: Hamilton, Waikato, New Zealand

Reviewed: Jun. 27, 2011

Putting pumpkin and eggplant in lasagna just sounded strange to me, so I omitted that but added everything else. It was still delicious! I loved it! YUMM! This is goood especially if you love cheese like I do. :)

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3 users found this review helpful