Vegetarian Four Cheese Lasagna

Preheat oven to 350 degrees F (175 degrees C).

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.

In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and

pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9×13 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.

Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Total Time 50

Course Appetizer, Dessert

Cuisine Chinese