Vegetarian Four Cheese Lasagna
Ingredients
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2 cups peeled and diced pumpkin
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1 eggplant, sliced into 1/2 inch rounds
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5 tomatoes
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1 pint ricotta cheese
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9 ounces crumbled feta cheese
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2/3 cup pesto
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2 eggs, beaten
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salt and pepper to taste
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1 (15 ounce) can tomato sauce
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fresh pasta sheets
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1 1/3 cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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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.
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In a medium bowl, stir together ricotta, feta,
pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin
into ricotta mixture.
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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.
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Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
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