If your garden is full with squash, try this recipe for zucchini stuffed casserole. It’s unique yet also quite tasty. Even my fussy kids enjoy to eat it since it’s so wonderful.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 8 |
| Yield: | 1 – 9×13 dish |
Ingredients
- 2 cups peeled and diced pumpkin
- 1 eggplant, sliced into 1/2 inch rounds
- 5 tomatoes
- 1 pint ricotta cheese
- 9 ounces crumbled feta cheese
- ⅔ cup pesto
- 2 eggs, beaten
- salt and pepper to taste
- 1 (15 ounce) can tomato sauce
- fresh pasta sheets
- 1 ⅓ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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 tomato sauce into a 9×13 baking dish. 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. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven 30 to 40 minutes, until golden and bubbly.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 5 g |
| Protein | 29 g |
| Saturated Fat | 15 g |
| Sodium | 1176 mg |
| Sugars | 9 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Amazing flavor! I would slice the tomatoes, rather than half them. I also doubled the amount of tomato sauce.
Super Yummy!! I used powdered egg substitute with heavy cream and diced the pumpkin really small. I also added the tomatoes to roast in the same pan with the pumpkin and added it to the ricotta mixture with the pumpkin. Next time I will dice the tomatoes smaller before I roast them.
Being as I hate pumpkin, eggplant and pesto, I was SHOCKED that this was one of the most delish things I have ever eaten. I took a few suggestions from comments and I salted the eggplant for at least a half hour before cooking and then I cooked with no oil in a skillet for 8 mins each side on medium. I also sliced the tomatoes rather than cut them in half. The roasting of pumpkin and tomatoes took longer than expected and we cooked the tomatoes longer after pulling the pumpkin out. Also I added 3 no cook lasagna noodles per layer, but might use 4 next time.
This was amazing. The only change I made to the recipe – and this was because the sole ingredient I was missing was tomato sauce – was to substitute a 24 oz jar of Newman’s Sockarooni Pasta Sauce for the tomato sauce. I would make the same sub going forward as the pasta sauce is loaded with flavor and veggies. Speaking of veggies, I could see adding a layer of perhaps some peppers and onions and mushrooms (but only if using up produce in ‘fridge) as lasagna ingredients are spot on as is!! Thank you!
Made this for Christmas Eve and it was a hit! I followed some of the advise of previous reviewers and sliced the tomatoes instead of just halving them before roasting. Also prepped the eggplant (to avoid bitterness) by salting the slices and letting them sit for an hour, then rinsing well and patting dry before cooking them. I didn’t have fresh pasta sheets so cooked lasagna noodles and used about half a package. Also used marinara instead of canned tomato sauce. Everything else was done per the recipe and it was terrific. Will definitely make this again!
I will so make this again!!! I love it! I wanted use up 2 eggplants so I increased ingredients, but not proportionally. I added 3 cups of butternut squash and three tomatoes (I did not have the required five). I did not have ricotta so I made a bechamel sauce. Swore blind that I had pesto (grrrrr!), but ended up making one from scratch. No feta so I put some cheddar cheese instead. I also had no grated parmesan. (Not a problem as I am lactose intolerant and it may have taken me over my limit!) I did not add the salt and pepper to taste as the bechamel and pesto were already seasoned to taste, the lasagna noodles were boiled in salt water and the eggplant was degorged for 15 minutes before dry frying. Yummmy!!
Great Base for a vegetarian lasagna but would have been too bland if made as is. Required more direction also. Thanks to the previous reviews and suggestions I did not make the recipe as is. Would have been a waste of time and $. My guests went for second helpings and had it for lunch next day and were happy to take home a serving for later. Did not have pumpkin so used Butternut squash cut into 1/2″ cubes tossed in 1 Tbsp of olive oil, set it in a cast iron frying pan and roasted it in the oven stirring occasionally until tender. While the squash was roasting I cut 5 large tomatoes into 1/3″ slices and set on a lightly oiled heavy cookie sheet and roasted for 15 minutes and for the Eggplant I sliced a medium one into 1/3″ rounds and cooked in cast iron frying pans with some olive oil until they were tender and cooked through – not charred. That would have produced some tough pieces. I cut the pesto back to half a jar of Classico pesto, about 1/2 cup any more would have been overpowering. It seemed the right amount flavour wise and for the visual the cheese filling was still appealing. For more flavour I substituted a 650 ml jar of Classico tomato basil pasta sauce instead of canned tomatoe sauce. For additional flavour I sprinkled 1 tsp of dried oregano over the roasted tomatoe slice layer in the dish. The cheese filling is so good in this dish and the tenderness of the fresh pasta makes it so much better. Definitely going to make it again with revisions. Also jot
Came out wonderful! Yes the pumpkin was a bit of a hassle, must say there’s a lot of love put into this lasagna! Lol. Thank you!
Canned pumpkin used; based on other reviews sweet potato could be substituted. Zucchini substituted for eggplant.
I must not have grilled the eggplant long enough, because it was tough and chewy. The pesto was a bit overpowering. I would suggest adding half of what is recommended. It doesn’t say to slice the tomatoes after roasting, but I did. I think the recipe has potential and with a few tweaks would be good.
Very, very good! I used cubed, frozen butternut squash, my own roasted cherry tomatoes, and lasagna noodles. I also followed another reviewer’s suggestion and cut the eggplant into smaller pieces after grilling it. I will for sure make this again soon!
Excellent tasting lasagna! I did fresh zucchini instead of eggplant. Unfortunately, the structural integrity was not good. Not sure what made it so soupy (my guesses are not draining the ricotta, using fresh mozzarella instead of shredded, and too-juicy farmers market tomatoes), but it basically had no ability to stand up on its own. Still delicious, though.
I didn’t have pesto so I chopped walnuts, basil, and olive oil and added it as a sub. Everyone loved it and no one suspected the pumpkin….
I made the Carnivarian version of this recipe. I added ground hot Italian sausage, and some lean ground beef and it was delicious!
Terrific! I didn’t have every ingredient, so mixed ricotta with cottage cheese, and I didn’t have the feta. I grilled the eggplant (excellent), and used butternut squash cubed instead of pumpkin. Flavorful and hearty!
Even my carnivore husband loved this dish. I had to use canned, but I can’t wait to try it with fresh pumpkin.
I have been making this for years and though I don’t make it often, it’s never failed to be a hit, even with those who are not vegetarian. It’s just that good.
Very rich with all the cheese and pesto. The eggplant disappears. Have made this recipe with both pumpkin and butternut squash; both work well.
Wow. Just wow. This is one of the best lasagnas I’ve ever had, vegetarian or non. Like other reviewers have mentioned, the prep time is closer to an hour than fifteen minutes, but it’s worth it. Roasting the vegetables makes them so sweet and full of flavor. Great, great recipe.
Instead of pumpkin, I used portabella mushroom and instead of eggplant, I used spinach. Much bett!
I feed this to non-vegetarian friends and they don’t even ask where the meat is. I use yellow squash instead of pumpkin. It takes about 30 minutes of prep if you sear the eggplant while the squash/tomatoes are roasting. Make sure to cook the eggplant till it is very brown as it keeps it from getting soggy while the lasagna is baking.