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