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Provincial Vegetable Lasagna

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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Last modified: 02/19/11