Vegetarian Four Cheese Lasagna Recipe - Allrecipes.com
Vegetarian Four Cheese Lasagna Recipe
  • READY IN hrs

Vegetarian Four Cheese Lasagna

Recipe by  

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 dish Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

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 More Reviews

Most Helpful Positive Review
Mar 06, 2004

The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great.

 
Most Helpful Critical Review
Aug 02, 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.

 
Oct 19, 2006

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.

 
Aug 20, 2006

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.

 
Oct 25, 2005

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.

 
Dec 31, 2006

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!

 
Jul 19, 2005

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

 
Sep 12, 2006

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.

 

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Nutrition

  • Calories
  • 451 kcal
  • 23%
  • Carbohydrates
  • 20.4 g
  • 7%
  • Cholesterol
  • 131 mg
  • 44%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 4.8 g
  • 19%
  • Protein
  • 28.8 g
  • 58%
  • Sodium
  • 1176 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

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