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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

Partner Tip

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

Nutrition Facts

451.2 calories; 28.8 g protein; 20.4 g carbohydrates; 124.4 mg cholesterol; 1175.8 mg sodium. Full Nutrition

Reviews (177)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/07/2004
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great. Read More
(118)

Most helpful critical review

Rating: 2 stars
08/02/2011
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 think that the pumpkin added anything either. If I made it again I would substitute mushrooms for the eggplant and butternut squash for the pumpkin; however I didn't love it enough to make it again. Read More
(11)
240 Ratings
  • 5 star values: 173
  • 4 star values: 46
  • 3 star values: 14
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
03/06/2004
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great. Read More
(118)
Rating: 4 stars
10/19/2006
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. Some places carry frozen pumpkin, and if you use that, you may cut down your prep time. Also, I try to avoid all charred foods, so I didn't char the eggplant. It was still tender and delicious in the lasagna. The flavor/taste is five stars - prep time is three stars, so I compromised with a 4-star rating. Read More
(106)
Rating: 5 stars
08/20/2006
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 sauce. Read More
(104)
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Rating: 4 stars
10/25/2005
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 really enjoyed this one. Read More
(72)
Rating: 5 stars
12/31/2006
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's sells the fresh squash already cut so it saves on prep time. I also used a little less feta (6 oz pkg). I used Barilla no-boil lasagna which worked great. It turned out so delicious! Read More
(46)
Rating: 5 stars
07/19/2005
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 halving them. Thanks Rosemary Read More
(45)
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Rating: 5 stars
09/12/2006
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 might make it in two smaller dishes and freeze one since it's a lot of food for one person. Read More
(37)
Rating: 5 stars
10/20/2006
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 the first bite I was in heaven! And the ten other people that I made it for were fighting over it! Thanks so much! Read More
(35)
Rating: 5 stars
05/29/2003
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 surprise you! Read More
(25)
Rating: 2 stars
08/02/2011
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 think that the pumpkin added anything either. If I made it again I would substitute mushrooms for the eggplant and butternut squash for the pumpkin; however I didn't love it enough to make it again. Read More
(11)