About this recipe:This vegetarian pasta dish will make your mouth water. Lasagne sheets are layered with pumpkin, aubergine, feta, mozzarella, Parmesan, feta and ricotta.
230g peeled and diced pumpkin
1 aubergine, sliced into 1.25cm rounds
475g ricotta cheese
250g crumbled feta cheese
2 eggs, beaten
salt and pepper to taste
fresh lasagne sheets
150g grated mozzarella cheese
80g grated Parmesan cheese
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Method Prep: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.