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Vegetarian Four Cheese Lasagna
Vegetarian Four Cheese Lasagna
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Delicious layers of homemade pasta with creamy ricotta and feta, roasted eggplant, tomato, pesto, pumpkin, and a blend of Parmesan and mozzarella cheeses baked to perfection.
Ingredients:
  • 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
  • 0.66666668653488 cup pesto
  • 2 eggs, beaten
  • 1 (15 ounce) can tomato sauce
  • fresh pasta sheets
  • 1.3333333730698 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Instructions:
  • Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
  • Roast pumpkin on a baking sheet in the oven until golden and tender for about 30 minutes. Simultaneously, char and tenderize the eggplant on a charcoal grill or in a skillet for 10 to 15 minutes. Place halved tomatoes on the baking sheet during the last 15 minutes of pumpkin roasting time and cook until tender and wrinkled.
  • Combine ricotta, feta, pesto, eggs, salt, and pepper in a medium bowl, stirring until fully incorporated. Gently fold in the roasted pumpkin.
  • Spread half of the tomato sauce in a 9x13 baking dish. Place 2 pasta sheets over the sauce. Layer eggplant slices evenly over the pasta and spread half of the ricotta mixture on top. Add 2 more pasta sheets, then evenly distribute the roasted tomatoes. Spoon the remaining ricotta mixture over the tomatoes, and sprinkle half of the mozzarella on top. Add the remaining 2 pasta sheets, then pour the rest of the tomato sauce over everything. Finally, top with the rest of the mozzarella and Parmesan cheese.
  • Bake in a preheated oven for 30-40 minutes until golden and bubbly.

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