- Pasta bakes
- Vegetable lasagne
This vegetarian pasta dish will make your mouth water. Lasagne sheets are layered with pumpkin, aubergine, feta, mozzarella, Parmesan, feta and ricotta.
203 people made this
- 225g peeled and diced pumpkin
- 1 aubergine, sliced into 1.25cm rounds
- 5 tomatoes
- 475g ricotta cheese
- 250g crumbled feta cheese
- 150g pesto
- 2 eggs, beaten
- salt and pepper to taste
- 425g passata
- fresh lasagne sheets
- 150g grated mozzarella cheese
- 80g grated Parmesan cheese
MethodPrep:30min ›Cook:1hr ›Ready in:1hr30min
- Preheat oven to 180 C / Gas 4.
- Place pumpkin on a baking tray and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill aubergine on a charcoal barbecue or fry in a frying pan, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking tray 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 passata into a 23x33cm or similar sized baking dish. Lay two lasagne sheets over the sauce. Arrange a single layer of aubergine slices over pasta and top with half the ricotta mixture. Cover with two more lasagne 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 lasagne sheets. Pour remaining passata over all and sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Reviews & ratingsAverage global rating:(239)
Reviews in English (177)
The best vegetarian lasagne I've had. I made this with canned, diced sweet potato instead of pumpkin, which tasted great. Just great.-06 Mar 2004
by Angela Zimmerman
The recipe itself is delicious, however, the author states the prep time at only 15 mins. If you include the peeling, dicing, grilling and roasting, the prep time easily advances to 1 hour. Some places carry frozen pumpkin, and if you use that, you may cut down your prep time. Also, I try to avoid all charred foods, so I didn't char the eggplant. It was still tender and delicious in the lasagna. The flavor/taste is five stars - prep time is three stars, so I compromised with a 4-star rating.-19 Oct 2006
Rave reviews every time I make this recipe. I simplify by using no boil lasagna noodles, canned pumpkin and tomatoes. Also cut pesto to 1/3 cup and use a jar of my favorite four-cheese pasta sauce.-20 Aug 2006