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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 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.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Print Recipe Pin Recipe
Total Time 50 minutes
Course Appetizer, Dessert
Cuisine Chinese

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
  • 2/3 cup pesto
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 (15 ounce) can tomato saucefresh pasta sheets
  • 1 1/3 cups shredded mozzarella

    cheese

  • 1 cup grated Parmesan cheese