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Vegetarian Four Cheese Lasagna

Rated as 4.6 out of 5 Stars

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."
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1 h 15 m servings 451
Original recipe yields 8 servings (1 - 9x13 dish)


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  1. Preheat oven to 350 degrees F (175 degrees C).
  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.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  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.
  5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 451 calories; 29.5 20.4 28.8 124 1176 Full nutrition

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Read all reviews 176
  1. 238 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great.

Most helpful critical review

I thought this recipe was just okay and "okay" includes the fact that I used very high end cheese, tomato sauce, and homemade pasta. I didn't like the eggplant--it made it too wet. I didn't th...

Most helpful
Most positive
Least positive

The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great.

The recipe itself is delicious, however, the author states the prep time at only 15 mins. If you include the peeling, dicing, grilling and roasting, the prep time easily advances to 1 hour. So...

Rave reviews every time I make this recipe. I simplify by using no boil lasagna noodles, canned pumpkin and tomatoes. Also cut pesto to 1/3 cup and use a jar of my favorite four-cheese pasta sau...

It was a great recipe, but I would recommend salting your eggplant and allowing them to sit for 30 min prior to preparing this mea. It will take the bitterness out of the eggplant. Family re...

Thank you so much for this recipe! This is one of the best things to come out of my kitchen ever! I used butternut squash instead of pumpkin because I couldn't find pumpkin. Plus, Trader Joe'...

Wonderful rich flavour! I didn't have any eggplant so substituted sliced zucchini which I threw in with the pumpkin halfway through the roasting time. I also sliced my tomatoes instead of just ...

This recipe was great! Pumpkins aren't in season so i used yellow squash instead and it was awesome. The eggplant and pesto really make this dish amazing. i'll make it again but next time mig...

I was true to this recipe and have absollutely no complaints. I thought cooking the tomatoes in the oven before hand definitely upped the flavor factor. I was leary about the pumpkin, but after ...

An original and tasty lasagna. The pesto makes it all! A good way to use leftover pumpkin (even mashed pumpkin): it adds to the creamy touch of the lasagna and goes unnoticed. Try it, it will s...