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.
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.
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)
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 (Review from Allrecipes US | Canada)