Vegetarian Four Cheese Lasagna

Vegetarian - Tips

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

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 8

Yield: 1 - 9x13 dish

Vegetarian Four Cheese Lasagna

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

⅔ cup pesto

2 eggs

beaten

salt and pepper to taste

1 (15 ounce) can tomato sauce

fresh pasta sheets

1 ⅓ cups shredded mozzarella cheese

1 cup grated Parmesan cheese

Tips

Directions

Step 1

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

Step 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.

Step 3

In a medium bowl stir together ricotta feta pesto eggs salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Step 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.

Step 5

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

Nutritional Information

Vegetarian Four Cheese Lasagna

Servings Per Recipe:8

Calories: 451.2

% Daily Value *

Protein: 28.8g 58%

Carbohydrates: 20.4g 7%

Dietary Fiber: 4.8g 19%

Sugars: 8.8g

Fat: 29.5g 46%

Saturated Fat: 14.9g 75%

Cholesterol: 124.4mg 42%

Vitamin A Iu: 3677.6IU 74%

Niacin Equivalents: 7mg 54%

Vitamin B6: 0.4mg 26%

Vitamin C: 26.7mg 45%

Folate: 68.4mcg 17%

Calcium: 786.1mg 79%

Iron: 3mg 16%

Magnesium: 68.9mg 25%

Potassium: 857.5mg 24%

Sodium: 1175.8mg 47%

Thiamin: 0.2mg 16%

Calories From Fat: 265.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.