This recipe was given to me by a friend in Bishkek, Kyrgyzstan, as an award-winning lasagna recipe. When I made it in the States, my friend Libby re-named it the "Provincial Vegetable Lasagna," due to the unusual ingredient of pumpkin. If you can't get pumpkin, feel free to sub butternut squash. I recently made this for an Embassy cook-off and won a prize, despite the fact that you cannot buy lasagna noodle in Kazakhstan. I had to substitute 2 foot long noodles that are 3/4" wide, I had to use about 300 of them, but it got the job done. The prize - a glass replica of Kazakhstani parliament. Just what every little girl dreams of. - Jenn
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This recipe was given to me by a friend in Bishkek, Kyrgyzstan, as an award-winning lasagna recipe. When I made it in the States, my friend Libby re-named it the "Provincial Vegetable Lasagna," due to the unusual ingredient of pumpkin. If you can't get pumpkin, feel free to sub butternut squash. I recently made this for an Embassy cook-off and won a prize, despite the fact that you cannot buy lasagna noodle in Kazakhstan. I had to substitute 2 foot long noodles that are 3/4" wide, I had to use about 300 of them, but it got the job done. The prize - a glass replica of Kazakhstani parliament. Just what every little girl dreams of. - Jenn
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Ingredients
- 2 C Peeled and Diced pumpkin
- 1 Eggplant , sliced into 1/2" rounds
- 5 Tomatoes
- 1 pt Ricotta Cheese
- 9 oz Crumbled Feta Cheese
- 2/3 C Pesto
- 2 Eggs , beaten
- 15 oz can Tomato Sauce
- Lasagna Noodles
- 1 1/2 C Mozzarella Cheese
- 1 C Grated Percorino Cheese
Servings:
Instructions
- Pre-heat oven to 350 degrees.
- Place pumpkin on a baking sheet and roast in the oven until browned and tender, about 30 mins.
- Meanwhile grill eggplant or fry in skillet, turning once, until charred and tender, 10-15 mins.
- Halve tomatoes and place on baking sheet in oven for the last 15 minutes of pumpkin time. Cook until tender and wrinkly.
- In a medium bowl, stir together ricotta, feta, pesto, & eggs.
- Salt and pepper to taste.
- Fold pumpkin into ricotta.
- Spoon half of tomato sauce into a 9x13 baking dish.
- Layer pasta, eggplant slices, then 1/2 of the ricotta mixture.
- Cover with pasta and arrange roasted tomatoes evenly over pasta and spoon remaining ricotta mixture over.
- Sprinkle with half of mozzarella.
- Top with pasta then remaining tomato sauce.
- Sprinkle with pecorino and remaining mozzarella.
- Bake in preheated oven 30-40 mins until bubbly.
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