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Vegetarian Four Cheese Lasagna
Easy no-bake lasagna
noodles are layered
with Italian cheeses, feta, eggplant, tomato, pesto
-- and a surprise -- pumpkin! Delicious.
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
2/3 cup pesto
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 box no-bake lasagna noodles (Barilla tastes most
like homemade)
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
DIRECTIONS:
1. Preheat oven to 350
degrees F (175 degrees C).
2. 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.
3. In a medium bowl, stir together ricotta, feta,
pesto, eggs, salt and pepper until well mixed. Fold
roasted pumpkin into ricotta mixture.
4. Spoon half of the tomato sauce into a 9x13 baking
dish. Lay three uncooked lasagna noodles over the
sauce (may overlap). Arrange a single layer of
eggplant slices over pasta and top with half the
ricotta mixture. Cover with three 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 three sheets of
pasta. Pour remaining tomato sauce over all and
sprinkle with remaining mozzarella and Parmesan.
5. Bake in preheated oven 30 to 40 minutes, until
golden and bubbly.
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