Vegetarian Four Cheese Lasagne

    (230)
    1 hour 15 minutes

    Ricotta, feta, mozzarella and parmesan are combined with roasted pumpkin, roasted tomato and barbecued eggplant in this filling and cheesy vegetarian lasagne.


    206 people made this

    Ingredients
    Serves: 8 

    • 2 cups peeled and diced pumpkin
    • 1 eggplant, sliced into 2cm rounds
    • 5 tomatoes
    • 500g ricotta cheese
    • 275g crumbled feta cheese
    • 165ml pesto
    • 2 eggs, whisked
    • 1 pinch salt and pepper, to taste
    • 1 (400g) jar pasta sauce
    • fresh pasta sheets
    • 1 1/3 cups (150g) grated mozzarella cheese
    • 1 cup (125g) grated parmesan cheese

    Directions
    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 180 degrees C.
    2. Place pumpkin on a baking tray and roast in oven until browned and tender: about 30 minutes.
    3. Meanwhile; BBQ eggplant on a charcoal BBQ or fry in a frypan turning once until charred and tender; 10 to 15 minutes.
    4. Halve tomatoes and place on baking tray in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
    5. In a medium bowl stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
    6. Spoon half of the pasta sauce into a 23x33cm 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 pasta sauce over all and sprinkle with remaining mozzarella and Parmesan.
    7. Bake in preheated oven 30 to 40 minutes until golden and bubbly.
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    Reviews and Ratings
    Global Ratings:
    (230)

    Reviews in English (171)

    1

    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

    by
    112

    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)

    by
    102

    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)

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