Ricotta, feta, mozzarella and parmesan are combined with roasted pumpkin, roasted tomato and barbecued eggplant in this filling and cheesy vegetarian lasagne.
I just made this for dinner, but realised when I was setting out all the ingredients that I had forgotten to buy the pre-cooked lasagne sheets. I substituted them for fussillini (pasta spirals), turning it into a pasta bake! Gorgeous! The pesto and the cheese make it really savoury. - 27 Aug 2011
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great. - 06 Mar 2004 (Review from Allrecipes USA and Canada)
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. - 19 Oct 2006 (Review from Allrecipes USA and Canada)