Vegetarian Four Cheese Lasagna Tasty Recipes

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Vegetarian Four Cheese Lasagna

"This is a mouth tingling recipe with ricotta, feta, eggplant, tomato, pesto, pumpkin, Parmesan and mozzarella."

Ingredients :

2 cups peeled and diced pumpkin
1 eggplant, sliced into half of inch rounds
5 tomatoes
1 pint ricotta cheese
nine oz. Crumbled feta cheese
2/three cup pesto
2 eggs, overwhelmed
salt and pepper to taste
1 (15 ounce) can tomato sauce
clean pasta sheets
1 1/three cups shredded mozzarella cheese
1 cup grated Parmesan cheese

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

Preheat oven to 350 degrees F (one hundred seventy five levels C).
Place pumpkin on a baking sheet and roast in oven till browned and soft, approximately half-hour. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning as soon as, until charred and gentle, 10 to 15 minutes. Halve tomatoes and location on baking sheet in oven for final 15 mins of pumpkin time; cook dinner until smooth and wrinkly.
In a medium bowl, stir collectively ricotta, feta, pesto, eggs, salt and pepper until properly mixed. Fold roasted pumpkin into ricotta combination.
Spoon half of of the tomato sauce right into a 9x13 baking dish. Lay pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half of the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes calmly over the sheets and spoon the closing half of the ricotta combination over the tomatoes. Sprinkle with half the mozzarella. Top with closing two sheets of pasta. Pour ultimate tomato sauce over all and sprinkle with closing mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Notes :

Reynolds® Aluminum foil may be used to keep meals wet, prepare dinner it evenly, and make clean-up simpler.

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