This is a great way to use field pumpkins right out of your garden!
2 cups peeled and diced pumpkin
1 eggplant or zucchini**
16 oz. part skim ricotta cheese
9 ounces feta cheese
5 oz. pesto sauce
2 eggs, beaten
salt and pepper to taste
1 (15 ounce) can tomato sauce
1 1/3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
Preheat oven to 350 degrees F.
Slice a field pumpkin into quarters and place on a baking sheet, then roast in oven until browned and tender, about 30 minutes. Slice tomatoes, eggplant, zucchini or other vegetables of choice into thick slices and place on baking sheet and cook for the last 15 minutes of pumpkin time — until tender and tomatoes are wrinkly.
In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Cut cooked pumpkin away from the skin and cube, and then fold roasted pumpkin into ricotta mixture.
Pour half the tomato sauce into a 9×13 baking dish. Lay lasagna noodles over the sauce. Arrange a single layer of veggie (zucchini/eggplant) slices over pasta and top with half the ricotta mixture. Cover with lasagna noodles. Arrange the roasted tomatoes evenly over the noodles and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with lasagna noodles. 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.
**You can easily make this a savory Pumpkin Beef lasagna by swapping the eggplant layer for a layer of ground beef tossed in tomato sauce.
~10 servings, 326 calories per serving (about half the calories of other lasagna recipes!)
For more information on diet and nutrition, visit Melanie’s blog at www.melaniedouglass.blogspot.com