Meatless Cheesy Lasagna

15 minutes


  • 2 cups peeled and diced pumpkin or zucchini
  • 1 eggplant, sliced into 1/2 inch rounds
  • 5 tomatoes
  • 1 pint ricotta cheese
  • 2/3 cup pesto
  • 2 eggs, beaten
  • salt and pepper to taste
  • 1 -15oz can tomato sauce
  • 9 lasagna noodles (no boil to skip a step!)
  • 1 1/3 cup shredded mozzarella cheese
  • 1 cup grated Parmesan cheese


  1. Preheat oven to 350°
  2. If using traditional lasagna noodles prepare as box instructs
  3. Place pumpkin or zucchini on a baking sheet and roast in the preheated oven until browned and tender, about 30 minutes
  4. Grill eggplant on a charcoal grill or fry in a skillet until charred and tender, turning once, about 10-15 minutes.
  5. Halve tomatoes and place on baking sheet in oven for the last 15 mins of the pumpkin/zucchini time, cook until tender and wrinkly
  6. In a medium bowl, stir together ricotta, pesto, eggs, salt and pepper until well mixed.
  7. Fold roasted pumpkin/zucchini into ricotta mixture
  8. Spoon half the tomato sauce into a 9×13 baking dish
  9. Lay a layer of noodles across the bottom
  10. Arrange a layer of eggplant slices over pasta and top with half of the ricotta mixture
  11. cover with another layer of noodles
  12. Arrange tomatoes on top of noodles
  13. cover with remaining ricotta mixture
  14. Sprinkle with half the mozzarella cheese
  15. another layer of lasagna noodles
  16. Pour remaining tomato sauce over the noodles
  17. Cover with remaining mozzarella cheese and Parmesan cheese.
  18. Bake for 30-40 minutes, until golden brown and bubbly.
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