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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 |
| Quantity |
Ingredients |
Preparation Notes |
| 2 C |
Peeled and
Diced pumpkin |
-
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.
|
| 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 |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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