Vegetarian Four Cheese Lasagna
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella.
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
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. 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.
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.
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.
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
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!
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.
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!
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!
This is my favorite lasagna recipe, and I've been making it for years. I rarely can get fresh pumpkin, so I use butternut squash instead. I like my noodle layers to completely cover the layer below them, so I use three noodles per layer rather than two. Sometimes I add some sauteed chopped onions to the tomato layer. My "improvement" to this recipe is to cut the cooked tomatoes and eggplant slices into bite-size pieces as I layer them into the casserole. I don't like huge chunks of veggies on my fork, because then that bite does not include the other flavors of cheese and noodle. With the smaller pieces of vegetables, every bite of the casserole includes the veggies and the sauce and the cheeses and the noodle. Yum! It also makes the lasagna neater to cut and serve. My kids have moved out, but whenever they hear that I'm making this recipe, they beg me to make a pan for them. So, I usually make several pans at once. I made six pans last weekend. However, I only tripled the ingredients, rather than multiplying by 6, and used smaller baking pans. (Note: I use three noodles per layer rather than the two which the recipe calls for.) So, each pan holds four or five servings, rather than 8. That works better for us, and the fully assembled dish freezes beautifully.
i was very pleased with this sorta-veggie, sorta-not dish--i actually substituted ground beef for one of the cups of pumpkin (i.e. 1 cu. beef, 1 cu. canned pumpkin). i also used more sauce and cheese than called for, and it was excellent!! i paired it w/ a ruffino chianti. will cook again.
- used 30 oz can of pumpkin instead of roasting the veggie - since tomato isn't in season, used 2 cans of "fire-roasted tomato" found near the diced tomato w/out the juice in the cans - use the lasagna noodles that you just cook with the whole she-bang, no need for extra work - you can prepare the whole thing the day before. Cook for 25 minutes with foil on top (w/ a few holes to vent) and another 20 with foil off (to brown). Let it sit 20 minutes to set.
This is fantastic! I have never liked vegetarian lasagna and this can replace a meat one in my house any day. I had a lot of fresh veggies from the CSA (community supported agriculture) that I'm a part of so I made some additions to the recipe. I started by caramelizing half an onion sliced thin. Added a package of sliced baby bellas and chopped up one bunch fresh spinach. I roasted my eggplant 30 minutes in a 400 degree oven by first cubing it and sprinkling olive oil, minced garlic, salt and pepper on it and stirring it half way through. Then mixed the veggies together to be my veggie portion. I used home canned pumpkin and tomatoes in place of fresh and used no-boil noodles. I mixed my tomatoes in with the tomato sauce to make it spread easier. I also cut the feta down to 4 oz. It was the perfect portion. Note: If you want this dish to be truly vegetarian you need to find feta that does not have animal rennet in it which is the stomach lining.
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.
This recipe is fantastic. I have made it twice and it barely lasts 2 days. Regarding a couple of the other comments here: I fried the eggplant (cut 1/4 inch thick as the recipe specifies) with NO OIL. If you add oil then the eggplant will get soggy and it will destroy the texture. I fried them for about 8 minutes on each side. I also substituted butternut squash for pumpkin. As another reviewer mentioned, you can buy it pre-cut from trader Joes or dice it yourself. I had to bake them in the oven for longer than the recipe states to get the consistency I wanted (about 45 minutes.) I do not suggest using canned pumpkin. Part of what makes this recipe so flavorful is the ricotta/feta/pesto mixture. I used french feta (as it is sweeter) and high quality pine-nut pesto. I made sure not to use any pesto with lemon in it. And lastly I used heirloom tomatoes (as it is tomato season right now.) You will need to wait for the juices to run out after baking the tomatoes but high quality sweet tomatoes really make a difference here.
I used sweet potatoes instead of pumpkin and zucchini instead of eggplant. The overall taste is very pleasant..a hint of sweetness. I love the roasted tomatoes as a layer. Very good. I will make this again.
HOLY COW! AMAZING! I used butternut squash in place of the pumpkin. BEST lasagna ever!!! Next time I might try subbing spinach for the eggplant and add some caramelized onions, just to change it up, but it's perfect the way it is.
I was looking around online for a good recipe for vegetarian lasagna and came across this one. I had never made it before so I wanted some guidance. This was a good base recipe (hence only 4 stars since I made some changes to it). It turned out great for my first try. The only negative I have is that I will say that prep time is way longer than what is listed on this recipe-I will definitely not be making this one during the week. I substituted butternut squash for the pumpkin, and added spinach, baby portabella mushrooms, onion, and garlic; as well as cottage cheese and cheddar cheese (both fat-free) and whole wheat noodles. Next time I think i'll try a few shortcuts like buying the vegetables already chopped, frozen chopped spinach, fire-roasted canned tomatoes, & no cook noodles to see if I can cut down on prep time or get someone to help with the prep. I might also use a little more sauce for that top layer. Good recipe though- thanks for putting this online!
Wow. This was soooo good! I love squash and pumpkin, and am always looking for creative ways to prepare them. I made a few small changes, but for the most part, didn't deviate too much from the recipe. Instead of pumpkin, I used butternut squash, and mashed it slightly after roasting in a bit of butter. Instead of just feta, I used a mix of feta and crumbled goat cheese. I also added (as other reviewers did) a layer of caramelized onions and sliced baby bella mushrooms. I did double the sauce, which I am glad I did because my ricotta mix was a bit dry and I was worried that the no-boil lasagna noodles I used wouldn't soften properly without more liquid. For the sauce, I made a tomato cream sauce, because I felt that it went better with the sweet flavor of the squash. The last slight change I made was to wrap my pesto in lots of paper towels and squeeze the you-know-what out of it, which got rid of all that extra oil (probably why my ricotta mix was a bit dry). The lasagna reheated really well the next day (might have been even better!). Thanks for the recipe.
Whoever invented this recipe is a genius. Now, it is a pain to make, however, it freezes like a dream and if you plan right you can make a whole year's worth in a day (which was perfect for me since all my pumpkin, tomatoes, and eggplants came ripe on the same day...well, you know). Anyway, feel free to adapt as it can take it. I have done with and without pesto, have subbed straight basil and/or lemon basil for the pesto, have used acorn squash and/or butternut squash in lieu of pumpkin, have added more or less sauce and, finally, used regular ole' packaged lasagna noodles (not cooked) and every one of them has been fab. Don't be afraid of the work on this one, just plan ahead. It is really worth the trouble.
This tasted nice, but there was way too much pesto. Use half or less of the recommended amount. I also used sweet potatoes instead of pumpkin, but remember it takes about double the cooking time.
Absolutely fantastic! I used 1/2 (250 g.) the ricotta; basil pesto,; 1 egg; 1 26-ounce (737 g) pre-made pasta sauce in place of the tomato sauce; and no-pre-cooking-required lasagna noodles. I cut the pan into 12 squares, and each 12th was a generous serving. I might eliminate the eggs entirely next time. I sprayed the eggplant slices with non-stick before grilling---worked great! I also cut the tomatoes into several thick slices instead of just in half. With my variations, ended up being 7 WW points for one slice (15 for two).
This was absolutely wonderful! My husband and ALL 5 kids (including 2-year old and 5-year old) loved it. The only changes I made were using butternut squash instead of pumpkin, and I added extra mozzarella & parmesan. It was a lot of prep work, but worth it. Will definitely make again.
Very tasty, make sure pumpkin is cooked through before adding to lasagna. Next time I'd dice all the veggies a bit smaller but otherwise this was great.
Tasty, but was a lot of work. Feel like I could have made an equally delicious lasagna with less effort.
this is my all time favorite lasagna recipe now. didn't have pumpkin, so I used butternut squash instead. also used canned tomatoes instead of whole.
This was good, and a nice change from the traditional lasagna. I like it better than the typical white-sauce vegetarian style lasagna. I used lowfat cheeses to make it a bit lighter. I was disappointed that the pumpkin did not seem to add much. All in all, it was good, but not outstanding, esp considering the cost of ingredients and preparation time involved. Not sure if I'll make this again or not.
I made this for a vegetarian friend who came over for dinner. I used yams instead of the pumpkin and absolutely LOVED this dish! I mixed the cubed yams with ricotta and it was great.
I make a mean homemade veggie lasagne, but this recipe kicks that one out of the water! I am not exaggerating, it is delicious! My partner said that if he was on a deserted island and could only bring one food item this would be it. With that being said, I did substitute ricotta cheese for dry cottage cheese, simply because I prefer the texture.
I'm trying the vegetarian thing for a month to see wether or not I like it. With recipies like this it makes the veg thing rock! This recipe is simple to make for "guys" starting out on the cooking thing. I made this for my wife and she loved it. Next time I make it I'll add portobello mushrooms and onions. The baked tomatoes aren't really needed and tends to make it more soupy.
This was great! I used canned pumpkin instead of roasted and it turned out delicious! The only thing I will do next time is add a layer of carmelized mushrooms and onions, other than that it was fabulous--even with the one small change I made, I left the feta out because my husband won't eat feta (he doesn't know what he is missing!)Also, for those of you who couldn't find fresh pasta sheets, I use large wonton skins in their place (they also work great for making homemade ravioli!)--I usually find them on the produce aisle refridgerated.
A keeper!! Everybody went back for seconds!!
Delicious. All the cheese makes these so yummy.I added a layer of cottage cheese too because my Gma used to do it and it is delicious. My kids really enjoyed it. I used a veggie mixture of zucchini, squash, broccoli, mushrooms, onion and garlic. I just used regular noodles, and boiled them to al dente before.
delicious recipe. Your mouth will thank you! We used butternut squash and loved how rich and creamy it was. It is one of our favorite recipes.
Even though this may seem a little time consuming for a week day night, believe me its delicous. I followed the recipe exactly, made an extra lasagna for the freezer also. Even leftover heated up in the microwave still taste good. I will certainly be making this again.
This is great. My daughter is a vego. I made it when I went to vist her. She wanted the recipe then and there. Great hot or cold. Good to take for lunch the next day at work. Have since made this at lest 6 times. Great as the recipe is. Yummmmmy!!!!!
Utterly delicious, but I gave it a four because it's so much work. It took me hours, even though I did quite a bit of work ahead of time. The next time I make this, I'm going to double and freeze it. I used this to clean out my fridge. I used half of a squash and a sweet potato. I like this combo, it added a hint of sweetness and some creaminess to the ricotta mixture. I used my homemade tomato sauce, which runs to very spicy, so it was a nice balance between the two tastes. Next time, I won't even bother with dicing, I'll just bake the squash, mash it, and add it to the ricotta. The pesto is a great idea. It adds SO much flavor to the ricotta. Sure, it's high fat, but it's lasagne! Splurge a little. The only other thing I did differently was salt my eggplants and let them sweat for a while. Then, I dipped my eggplant slices in egg, then breadcrumbs, and baked them for a few minutes on each side.
OMG, SOOOO GOOD. I Love making things with no meat when I can... This has sooo much flavor! I have to say, a lot of work but worth the time when you can! I didn't have pumpkin on hand, so I used butternut squash-yum.
Wonderful! I usually substitute the eggplant with lots of fresh spinach. Everyone loves this recipe. Best to let it cool off a bit before serving- otherwise it tends to be runny. Thanks!
Wow - this is totally outrageous! Delicious and different. The kids won't touch it, though.
Excellent vegetarian lasagne, tangy and cheesy. Did not change the recipe at all, except added 1 lb of already cooked and pureed pumpkin instead of diced, and used 10 lasagne noodles instead of pasta sheets. We really enjoyed this dish and will make it again!
What an original, nutritious and delicious recipe! My teenage daughter raved about it. I didn't have fresh pasta sheets so I boiled the regular dried lasagna noodles. Also, pumpkin is not in season, so I used canned. I'm looking forward to fall when I can roast a small pumpkin for this- I think it will be even better.
Wow! I did not expect something soooo good from these unusual ingredients. I seldom make vegetarian meals but this was incredible. I did make some changes though. I used 1% cottage cheese instead of ricotta and roasted red pepper pesto because I don't like basil. I didn'r have any mozzarella so I used Havarti instead. Yummy!
This lasagna was really yummy but I made it with canned pumpkin pie filling because pumkins are out of season. I think it would be better with the fresh pumkin. Canned pumpkin made it feel too thick. Next time I'd add more eggplant or other veggies to balance things out a little. The recipe definitely took longer to prepare than the recipe states but it's well worth the effort! : )
So Yummy! I made this last night and its probably the best lasagna I've ever tasted! Although its a little extra work to peal, cut, and dice a pumpkin, it was well worth the effort; the pumpkin made the plate really special! If I could have changed anything, I would have added another thin layer of mozzarella earlier in the layering. All in All, this dish makes a super savory focal point in an autumn supper.
When I first tasted it, I thought it was bland, but after a few bites, I was totally convinced. Unfortunately for me, this recipe is so high-calorie I will have to reserve it for special occasions until I figure out how to lighten it up! I used all low-fat cheeses and divided into 12 servings (rather than 8) but it still came out as 10 Weight Watcher's points per serving. I'm going to start with the suggestion of using fresh basil in place of the pesto (which was 30 points on its own!) and increasing the veggie-to-cheese ratio.
Fantastic! My whole family loved the flavor of this lasagna and I would make it again. It does take a lot longer to prepare than stated. I would say that after slicing, roasting and so on it was probably 1 hour of prep time. I used no-boil lasagna noodles to cut back on some time. I roasted the eggplant rather than charring or frying it and used butternut squash rather than pumpkin. I didn't need any exta salt or pepper. It was immensely flavorful on its own.
My people loved it. I made lots of substitutions or additions (canned pumpkin, diced canned tomatoes, fresh basil instead of pesto, zucchini, japanese eggplant, cottage cheese instead of ricotta, omitted feta, used uncooked dried lasagna noodles) and it still turned out great! I browned the sliced zucchini and eggplant on a cookie sheet with some oil before I put them in.
Excellent - I would add more eggplant and slice the tomatoes. Also I cut the pumpkin to large- smaller pieces of pumpkin and more pumpkin.
I've had better, not enough flavor and spices but very easy to make.
This was really simple to make (aside from the time to cook). I didn't think the pumpking added much to it, or maybe it needs more than called for. However this was delicious even though I didn't have feta and used Pecorino instead. I recommend slicing the tomotoes after cooking (or before) because they are too large otherwise. Delicious.
the BEST lasagne i like it simple so i left the eggplant out but the pumpkin made it so good
Putting pumpkin and eggplant in lasagna just sounded strange to me, so I omitted that but added everything else. It was still delicious! I loved it! YUMM! This is goood especially if you love cheese like I do. :)
Simply outstanding recipe! It even froze well!
10 Stars! This lasagna is amazing. My DH looked at me like I was crazy when I opened a can of pumpkin for this recipe :o) Using the can of pumpkin was perfect and really saved a lot of time. I used a 24 ounce jar of tomato sauce with Italian sausage and left out the 5 fresh tomatoes since I didn't have any and sauteed a zucchini with the eggplant to make up for the missing volume. I also used fat free cottage cheese in place of the ricotta and I don't think this detracted from the flavor at all. My DH took one bite and said this is one of the best lasagnas he had ever eaten! I think in spite of the lower calories in this recipe, a lot of the flavor comes from the pumpkin and pesto mixture. I'm so excited that this recipe is so yummy since it has so many healthy vegetables in it and I'm always looking for new ways to incorporate pumpkin into our diet. Thanks again!!
Everyone gobbled this up. I used butternut squash instead of pumpkin. I really liked the fresh roasted tomatoes in it – but peeled them when they came out of the oven because I don’t care for the texture. The prep was a bit of work but the end result was delicious. Next time I will try some of the other reviewer suggestions such as adding spinach or using canned pumpkin to cut down on time.
I did this as is (except for flubbing some of the measurements). It came out great. I had these pumpkins that I wanted to do something unusual (for me) with, so this was perfect. The pumpkin flavor is subtle but adds substance to every bite. I can't believe my husband had seconds immediately. He's soo picky!
I used canned pumpkin and whole grain pasta and they worked fine. I also used part skim cheese. It took me a while to prepare, but it was not hard to cook extra eggplant, etc so that I could make 2 pans at once and freeze one--I'm looking forward to eating the next pan with no work involved.
This was fantastic! My boyfriend really enjoyed it. We didn't have any pumpkin in season so I roasted acorn squash and substituted that instead. It's a keeper!
The only bad thing I can say about this recipe is it is time consuming - you have to chop/peel/cook the pumpkin, eggplant and tomatoes to even get started. That said it's all worth it. This is absolutely delicious. I make it every fall at pumpking harvest time.
I replaced the fresh pumpkin with canned to save time. I love that the feta/ricotta/pesto filling gives such great flavor to this recipes and makes you not miss the meat in the least.
I LOVE this recipe. It is so delicious and a great alternative to meat lasagna. I usually don't bother with the tomatoes- it makes the recipe a little more simple. Instead I just use some canned crushed tomatoes. I don't think they make the recipe that much better. Anyway, I really recommend adding this to your repertoire.
I used sundried tomato pesto and a jar of Portabello mushroom pasta sauce (in place of tomato sauce). It was delicious!
From a dedicated meat-eater, this was wonderful! I did use canned pumpkin, thickly sliced the tomato and allowed the eggplant to sweat before cooking. I froze the leftovers and took them to work and it was even better. Thanks!
The eggplant and tomato were delicious, but the overall taste did not "WOW" me. The ricotta/feta/pesto mixture was sort of brown and unattractive. I'm looking for a different vegetarian lasagna.
Wow, this recipe is great. It was the first lasagna that I ever made and it turned out great. I made the pesto myself with fresh basil and cilantro. I will definitely make it again.
I'm sitting here eating and typing this review. I followed the recipe and have to say it is a total gastronomic delight. It even beat the Hari Khrishna version and that's saying something. Many thanks for this wonderful dish:-D
This recipe was soooo easy to make. It tasted great! I used canned pumpkin and it worked fine.
Pretty good, though a lot of work. I would cut the pumpkin bigger and the tomatoes smaller (use plum tomatoes perhaps?). Eggplant should be brushed with oil. A good and different recipe to serve to my vegetarian daughter.
This recipe was perfect! My husband is not a fan of feta or ricotta cheese but absolutely LOVED this recipe. I used yellow squash instead of pumpkin and it turned out great. Would not change this one otherwise. The pesto gives it great flavor. I went low-fat on all the cheeses, but no one could tell. GREAT recipe!!
This was amazing and it served (held together) SO well for guests! Everyone raved! I used butternut squash since no pumpkins in season (baked 55 minutes at 350). I weeped my eggplant for 20 minutes. I used a can of fire roasted diced tomatoes rather than fresh. I used Classico brand pesto & Barilla no-cook noodles. I only used 1/2 C of parmesan and increased the shredded cheese slightly. I meant to add sliced fresh mushrooms, but forgot. Will make this again when squash & eggplant are in season and cheaper at the farmer's market!
Delicious! I was looking for a way to make lasagna with eggplant and this more than passed my expectations. I made a few slight alterations. First, I cut the recipe in half but still used the same amount of lasagna noodles and used a 7 x 11 pan. I didn't have fresh pumpkin and have never seen it canned so I used the pureed type and used almost a cup. Also, I used cottage cheese in place of ricotta, a personal preference. And I chunked the tomatoes after baking them. My husband and I loved it, no big surprise, the kids wouldn't touch it, so plan to have something else for them.
Outstanding veggie lasagna! added a few more veggies (string beans, zucinni, shreded carrots) that were barely steamed. Added bag of frozen chopped spinach, sauteed onions & garlic, and some red pepper flakes to Ricotta. Used Classico Mushroom & Olive jarred sauce.
Yum! This was so good!
This is really good! The ricotta cheese and pesto mixture really made it for me. I did add carmelized onions and replaced the pumpkin with acorn squash. To make this five stars I would add more tomato sauce and add something for spice (crushed red pepper?).
I have been wanting to make a pumpkin lasagna for years and couldn't believe stumbling accross this recipe. It was amazing! My dad was a chef for 9 years and couldn't pinpoint the pumpkin till i pointed it out - the flavors were incredible and blended together so perfectly. I will make this again and again! I had to make two changes - I did only use the top layer of mozz (it got too big for my pan!), and i used canned pumpkin, and it was still so rich and creamy and delicious. Thanks so much for this recipe!!
Very delicious! But I cheated and substituted pumpkin puree, which I think reduced the pumpkin flavor. Next time I will use whole pumpkin so it will be chunkier, and hopefully have a more concentrated pumpkin flavor! The recipe seems like should be a 5 star, but I think my modification makes it only a 4.
as my friend said as we wolfed it down.. it's like a magical adventure in flavors! WE LOVED IT
I omitted the eggplant and used canned pumpkin instead of fresh, and spaghetti sauce instead of tomato sauce. Delicious!
The adults in my family loved this recipe. My small children could take it or leave it. I used butternut squash instead of pumpkin and wished I had used more of it. It added a nice touch of sweetness. I made my own sauce from fresh tomatoes from my garden and it was fantastic. I would recommend having some extra sauce on hand to pour over individual slices as desired, especially for the leftovers. The consistency was perfect, not soupy at all, when first served. But I found it dry the next day. I will definitely make this again.
One of the best lasagnas I've ever had. I used all fresh ingredients so it took me much longer than 15 minutes for the prep time, but if you use canned or frozen it is much easier. Next time, I will take the peels off of the tomatoes if I use fresh, because it was a little tough to bite through. I also cut the tomatoes into quarters, & they were still huge pieces. Everyone I made this for loved it. I will definitely make this again & again!
Very tasty lasagna. The only problem I had was that I don't like charred eggplant. So I ended up under-cooking it and even after the 45 min baking, it was still hard. Make sure you cook it until tender during the grilling! Otherwise, it had a really nice combination of flavors and there were very few leftovers!
This is probably the best lasagna recipe with eggplant (and first one with pumpkin) that I've ever tried and it was delicious! The only thing I did different, as suggested by another reviewer was to slice the tomatoes and bake them and I did slice some mushrooms and baked them along side the tomatoes before I added them to the lasagna. Thank you for this wonderful recipe!
this lasagna is dream worthy. seriously, i adored it. it is everything i have always wanted a lasagna to be but it never was. and here it is. and it was. and it was good. my family enjoyed it but i was really quite wild about it. i used sweet potatoes since thats all they had. but yes, i will see this lasagna tonight. in my dreams.
Very good! I used fire roasted diced tomatoes and canned pumpkin instead of the called for ingredients and it was delicious and easy to make. Thanks!
This lasagna is a delicious veggie version. I used one 15 oz can of pumpkin instead of fresh, no tomatoes, low-fat ricotta 15 oz, 4 oz of non-fat feta instead of 9 oz, no eggs, and 9 sheets of barillia no-boil lasagna noodles. I also left out the mozzarella and parmesan. It was delicious. If you make these changes the calories drop dramatically. I also cut it into 12 pieces instead of the suggested 8. I "grilled" my eggplant on the stove in a pan that has the grooves a pannini grill would have. Yum, excited to freeze and have many lunches out of this and a side salad.
This recipe was excellent! I used sweet potato instead of pumpkin and used extra pesto, plus I substituted goat cheese for the feta. Also, I added spinach with the tomatoes. The result was so so good, everyone loved it! We ate it four days in a row ;)
This was pretty darn good! I didn't have pumpkin, since its not in season, and used yellow squash like folks on here suggested, and it was so awesome, I must use more next time- my bf actually ate it, and he normally hates squash. :D I baked slices of squash in the oven, and layered them, rather than mixing them into the cheese. Frying the eggplant until very tender wasn't too hard, but I needed a little olive oil to do so, or it just charred and stayed hard. Didn't have pesto, but next time I will. The fresh tomatoes were great, but I might try canned next time to speed things up. Yum!
Used squash instead of eggplant, and it was very tasty! Will make this one again for sure!
Fantastic recipe, you really don't miss the meat and the pumpkin texture is great. I loved the pesto in the ricotta mixture, I had never tried that before and it elevated the flavors. I did cheat by using fire roasted diced tomatoes which I drained in place of the tomatoes. I diced my eggplant and roasted it in the oven with some olive oil. A nice addition to our vegitarian menu.
Wow! So good! This was the first time I've ever made a lasagna and I thought it was so easy and really pretty quick. I am not a vegetarian but don't always need meat to make me feel like I've had a meal so this was great! I've also never had eggplant before making this and it was delicious!! I couldn't find fresh pumpkin so just got a can of 100% pumpkin. Don't like tomatoes so I used 2 cans of tomato sauce (total) instead. Also added sautéed onions bc no lasagna is complete without onions. Other than those changes I kept everything the same. Had it for dinner last night and lunch again today. Even better today! I froze half of it so I'm hoping it tastes just as good when thawed. Someone said it was too expensive to make but it feeds a lot of people or makes many meals. Also I didn't think it was that expensive, only the cheeses were costly. Thanks so much for the great recipe. Will definitely be making this again!
Delicious! Everyone loved it. I forgot to cut the tomatoes into slices (as suggested by another member) and will do that next time. I ended up having to cut them after baking, because otherwise they were just too big. Someone suggested I steam the eggplant first, so I peeled it (we've discovered we don't like the skin), sliced it, and steamed it for about 5 minutes before frying. I don't know if it made a difference, but it certainly didn't hurt! I also bought the wrong size feta container, but it still seemed to be plenty and didn't affect the taste. One thing I noticed was that I thought there wasn't enough liquid/filling/cheese, and was worried about the outcome. Nothing to worry about though, the liquid from the veggies made the consistency perfect. Will definitely make again!
Divine! I used roasted butternut squash instead of the pumpkin, and I only had four tomatoes, so I added a jar of sun-dried tomatoes. It was awesome! I made it for the vegetarians at our Halloween pumpkin-carving party, and it got rave reviews. Very rich. It's very rich.
Do not think that you should serve this to company... unless, of course, you're comfortable with licking your plate clean in front of friends and family. We needed to use-up a pumpkin, and my mother was insisting upon pumpkin soup. Being a leading opponent of pumpkin-soup-consumption, I fled to AllRecipes to find an alternative. This was the winner, and my mother didn't complain about missing the soup, at all. Fat free ricotta works just fine. Making this with vodka sauce is even better!
This was fantastic. My non veggie husband really liked it. I used cottage cheese instead of ricotta and two cups chopped fresh basil plus five cloves minced garlic instead of pesto. I also used one can pumpkin and oven roasted the eggplant. It was very soupy right out of oven but all lasagna tends to be - didn't have time to wait for it to cool and it was still awesome! My one year old dug it as well!
Delicious--A huge hit with my family and dinner guests. I baked the eggplant rounds on a cookie sheet at 425 for 15-20 minutes, which is healthier than frying. Next time I will make it with canned pumpkin, as the taste of fresh pumpkin is not worth the hard work of extracting it.
I thought that I would mess this up for sure, but it came out great. I only put in 5 oz of feta and I added a little more eggplant and mozzerella. The whole family loved it!
great recipe. i think the pesto really adds a lot of flavor.