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Vegetarian Four Cheese Lasagna

Read Reviews (142)
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Recipe by BLACK_CAT52 "This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."

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Original recipe makes 1 - 9x13 dish Change Servings
2 cups peeled and diced pumpkin 1 eggplant, sliced into 1/2 inch rounds 5 tomatoes 1 pint ricotta cheese 9 ounces crumbled feta cheese 2/3 cup pesto 2 eggs, beaten salt and pepper to taste 1 (15 ounce) can tomato sauce fresh pasta sheets 1 1/3 cups shredded mozzarella cheese 1 cup grated Parmesan cheese
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Directions
1. Preheat oven to 350 degrees F (175 degrees C).
PREP

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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.

15 mins
COOK

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1 hr
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Reviews More Reviews

Most Helpful Positive Review
Mar 06, 2004

Most Helpful Critical Review

Aug 02, 2011

189 Ratings

1 of 2

17/12/2013 5:26 PM

Vegetarian Four Cheese Lasagna Recipe - Allrecipes.com

http://allrecipes.com/Recipe/Vegetarian-Four-Cheese-Lasagna/Detail.asp...

The best vegetarian lasagne I've had. I made this with canned, diced sweet Rate This Recipe potato instead of pumpkin, which tasted SHAGGYDEE

I thought this recipe was just okay and "okay" includes the fact that I used very high end cheese, tomato DANMCDONALD
Oct 25, 2005

The recipe itself is delicious,

Oct 19, 2006 Aug 20, 2006 Have you tried this recipe? What did you think?

Rave reviews every time I make this recipe. I simplify by using no boil lasagna noodles, canned

It was a great recipe, but I would recommend salting your eggplant and allowing them to sit for 30 min prior to MomCook See full review

however, the author states the prep time at only 15 mins. If you include the Angela Zimmerman More Recipes Lik e See full review

This

pumpkin redrover103 See See all full review

Dec 31, 2006

Jul 19, 2005

Sep 12, 2006

Thank you so much for this recipe! This is one of the best things to come out of my kitchen ever! I used

Wonderful rich flavour! I didn't have any eggplant so substituted sliced zucchini which I threw in with the

This recipe was great! Pumpkins aren't in season so i used yellow squash instead and it was awesome. The Lauren

butternut squash JulieR. pumpkin JACQUI Easy Four Cheese Spicy Vegetarian Cheese See full review See full review Lasagna
Lasagna Lasagna

Easy Vegetarian White See full review Cheese Spinach Lasagna Chicken Lasagna

Nut rition
Calories Cholesterol Fiber Sodium 451 kcal 131 mg 4.8 g 1176 mg 23% 44% 19% 47% Carbohydrates Fat Protein

See other versions of this recipe!

20.4 g 29.5 g 28.8 g 7% 45% 58%

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

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17/12/2013 5:26 PM