Vegetarian Lasagna with Four Cheeses
Ingredients List
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2 cups peeled and diced pumpkin
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1 eggplant, sliced into 1/2 inch rounds
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5 tomatoes
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1 pint ricotta cheese
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9 ounces crumbled feta cheese
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⅔ cup pesto
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2 eggs, beaten
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salt and pepper to taste
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1 (15 ounce) can tomato sauce
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fresh pasta sheets
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1 ⅓ cups shredded mozzarella cheese
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1 cup grated Parmesan cheese
Instructions
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Preheat the oven to 350°F (175°C).
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Roast the pumpkin on a baking sheet for about 30 minutes until browned and soft. Meanwhile, grill or pan-fry the eggplant until charred and tender, about 10 to 15 minutes. Halve the tomatoes and roast them alongside the pumpkin for the last 15 minutes, until soft and wrinkled.
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In a medium bowl, mix together ricotta, feta, pesto, eggs, salt, and pepper until smooth. Gently fold in the roasted pumpkin.
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Spoon half of the tomato sauce into a 9x13 inch baking dish. Lay down two pasta sheets over the sauce. Arrange a layer of grilled eggplant slices on top, followed by half of the ricotta mixture. Place two more pasta sheets over this, then layer the roasted tomatoes and the rest of the ricotta mixture. Top with half of the mozzarella cheese. Finish with two more sheets of pasta, pour the remaining tomato sauce over the layers, and sprinkle with the remaining mozzarella and Parmesan cheese.
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Bake in the preheated oven for 30 to 40 minutes, or until the lasagna is golden and bubbly.
Nutritional Information (per serving)
| 451 | Calories |
| 30g | Fat |
| 20g | Carbs |
| 29g | Protein |
| 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.
Evaluation :
5/5