Vegetarian Four Cheese Lasagna

Health score
1%
Vegetarian Four Cheese Lasagna
75 min.
75
49kcal

Suggestions

This vegetarian lasagna is a delicious and hearty dish that will satisfy both meat-eaters and vegetarians alike. It's packed with four types of cheese, roasted pumpkin, grilled eggplant, and tomatoes for a unique and flavorful twist on the classic lasagna. The combination of these ingredients creates a rich and creamy texture with a slight charred flavor from the grilled vegetables, making it a comforting and indulgent meal. This lasagna is perfect for a cozy night in or as a show-stopping centerpiece at your next dinner party. With its blend of cheeses and vegetables, it's a dish that's sure to impress and satisfy everyone at the table.

What sets this lasagna apart is the addition of roasted pumpkin, which adds a subtle sweetness and a creamy texture to the dish. The grilled eggplant provides a smoky flavor and a tender bite, while the tomatoes add a burst of freshness. The star of the show, however, is the combination of four cheeses - feta, ricotta, mozzarella, and Parmesan - which melt together to create a decadent and indulgent experience. This lasagna is a true labor of love, requiring some time and effort to prepare, but the end result is well worth it.

Whether you're a vegetarian looking for a satisfying main course or simply looking to switch up your lasagna game, this Vegetarian Four Cheese Lasagna is sure to become a new favorite. So, gather your ingredients, roll up your sleeves, and get ready to create a delicious and memorable meal that will leave your taste buds craving for more!

Ingredients

  • 15 ounce tomato sauce canned
  •  eggplant sliced into 1/2 inch rounds
  •  eggs beaten
  • ounces feta cheese crumbled
  • sheets bigoli pasta fresh
  • cup parmesan cheese grated
  • 0.7 cup basil pesto 
  • cups pumpkin diced peeled
  • pint ricotta cheese 
  • 75 servings salt and pepper to taste
  • 1.3 cups mozzarella cheese shredded
  •  tomatoes 

Equipment

  • bowl
  • frying pan
  • baking sheet
  • oven
  • baking pan
  • grill

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pumpkin on a baking sheet and roast in oven until browned and tender, about 30 minutes. Meanwhile, grill eggplant on a charcoal grill or fry in a skillet, turning once, until charred and tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
  3. In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
  4. Spoon half of the tomato sauce into a 9x13 baking dish.
  5. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes.
  6. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta.
  7. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
  8. Bake in preheated oven 30 to 40 minutes, until golden and bubbly.

Nutrition Facts

Calories49kcal
Protein20.9%
Fat61.23%
Carbs17.87%

Properties

Glycemic Index
3.55
Glycemic Load
0.47
Inflammation Score
-4
Nutrition Score
2.4208695603454%

Flavonoids

Delphinidin
5.23mg
Naringenin
0.06mg
Luteolin
0.05mg
Kaempferol
0.01mg
Myricetin
0.01mg
Quercetin
0.05mg

Nutrients percent of daily need

Calories:48.57kcal
2.43%
Fat:3.36g
5.16%
Saturated Fat:1.63g
10.2%
Carbohydrates:2.2g
0.73%
Net Carbohydrates:1.79g
0.65%
Sugar:0.83g
0.92%
Cholesterol:13.93mg
4.64%
Sodium:323.55mg
14.07%
Alcohol:0g
100%
Protein:2.58g
5.16%
Vitamin A:476.06IU
9.52%
Calcium:58.9mg
5.89%
Phosphorus:46.5mg
4.65%
Vitamin B2:0.07mg
4.12%
Selenium:2.65µg
3.79%
Vitamin B12:0.15µg
2.58%
Zinc:0.36mg
2.37%
Vitamin C:1.93mg
2.34%
Potassium:76.14mg
2.18%
Vitamin B6:0.04mg
2.03%
Manganese:0.04mg
2.02%
Folate:7.18µg
1.8%
Fiber:0.42g
1.67%
Vitamin E:0.21mg
1.42%
Magnesium:5.59mg
1.4%
Vitamin B1:0.02mg
1.32%
Copper:0.03mg
1.28%
Iron:0.23mg
1.28%
Vitamin B5:0.13mg
1.26%
Vitamin K:1.26µg
1.2%
Vitamin B3:0.23mg
1.13%
Source:Allrecipes