Recipes Main Dishes Pasta Lasagna Recipes Vegetarian Four Cheese Lasagna 4.6 (243) 181 Reviews 16 Photos This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella. Submitted by Rosemary Updated on July 14, 2022 Save Rate Print Share Trending Videos Close this video player 16 16 16 16 16 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 8 Yield: 1 - 9x13 dish Jump to Nutrition Facts Ingredients 2 cups peeled and diced pumpkin 1 eggplant, sliced into 1/2 inch rounds 5 tomatoes 1 pint ricotta cheese 9 ounces crumbled feta cheese ⅔ cup pesto 2 eggs, beaten salt and pepper to taste 1 (15 ounce) can tomato sauce fresh pasta sheets 1 ⅓ cups shredded mozzarella cheese 1 cup grated Parmesan cheese Directions Preheat oven to 350 degrees F (175 degrees C). 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. I Made It Print Nutrition Facts (per serving) 451 Calories 30g Fat 20g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 451 % Daily Value * Total Fat 30g 38% Saturated Fat 15g 75% Cholesterol 124mg 41% Sodium 1176mg 51% Total Carbohydrate 20g 7% Dietary Fiber 5g 17% Total Sugars 9g Protein 29g 58% Vitamin C 27mg 30% Calcium 786mg 60% Iron 3mg 17% Potassium 858mg 18% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved