Vegetarian four-cheese lasagna

THIS is a mouth-tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, parmesan and mozzarella.

Ingredients

◆ Two cups peeled and diced pumpkin;

◆ One eggplant, sliced into half-inch rounds;

◆ Five medium whole (2-3/5”dia) (blanks) s tomatoes;

◆ One pint ricotta cheese;

◆ Nine ounces crumbled feta cheese;

◆ Two-thirds cup pesto;

◆ Two large eggs, beaten;

◆ Salt and pepper to taste;

◆ One (15 ounce) can tomato sauce;

◆ Fresh pasta sheets;

◆ One-and-a-third cups shredded mozzarella cheese;

◆ One 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 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.

5. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutrition facts

Per Serving: 451,2 calories; protein 28,8g 58 percent DV; carbohydrates 20,4g 7 percent DV; fat 29,5g 46 percent DV; cholesterol 124,4mg 42 percent DV; sodium 1175,8mg 47 percent DV. — allrecipes.com