Ingredients:
175 grams peeled and chopped pumpkin
3/4 eggplant cut into 1 cm cubes
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3-4 tomatoes
425 grams ricotta cheese
190 grams feta cheese
115 grams pesto
1 beaten egg
2 cups of tomato sauce
Fresh pasta sheets (special for lasagna)
115 grams of grated mozzarella cheese
60 grams of grated mozzarella cheese.
Preparation method:
1. Preheat the oven to 180 degrees.
2. Place the peeled pumpkin on a baking sheet and place in the oven until it is slightly browned and soft, about 30 minutes.
3. Grill or fry the eggplants until soft and browned.
4. Cut the tomatoes in half and put them in the oven for the last 15 minutes of baking the pumpkin. The tomato will be ready when it becomes softer and wrinkled.
5. In a medium bowl, mix together the various cheeses with the egg, salt, and pepper until smooth. Add the baked pumpkin to this mixture.
6. Using a spoon, scoop half of the tomato sauce into a 9x13 baking dish. Cover the tomato sauce with pasta sheets. Top the pasta sheets with a thin layer of eggplant slices and cover the whole thing with the cheese mixture.
7. Cover the first layer with fresh pasta sheets, and evenly scatter the roasted tomatoes over them, then pour the remaining cheese mixture over them.
8. Cover with pasta sheets again and pour the remaining tomato sauce on top.
9. Sprinkle with mozzarella and Parmesan shavings and place in the oven for 30-40 minutes, until golden and bubbly.
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