It's Dane County Fair time and my daughter, Emily, enters a number of items for 4H. Monday is food entry and judging. One of the entries was this Four Cheese Lasagna dish. The best thing about the fair is we get to eat the leftovers if there are any. When Emily brought this dish up for judging, the judge ate her whole slice, which is a good sign since the judge has so many dishes to try in the evening. Lo and behold, Emily came home with a blue ribbon! Try this recipe and enjoy a piece of the fair.
EMMY'S BLUE RIBBON VEGETARIAN FOUR CHEESE LASAGNA
2 cups butternut squash, peeled and diced
1 each eggplant, 1/2" slices
5 each medium tomatoes
1 1/2 cups mozzarella cheese, shredded
8 ounces ricotta cheese
1 cup parmesan cheese
8 ounces feta cheese, crumbled
2/3 cup pesto
2 each eggs, beaten
28 ounces tomato sauce
1 package lasagna sheets
salt and pepper to taste
1. Preheat oven to 350 degrees
2. Place squash and eggplant on a baking sheet and roast until tender; about 30 minutes
3. Halve the tomatoes and place on a baking sheet and roast for about 15 minutes.
4. In a medium bowl, stir together the ricotta, feta, eggs and salt and pepper. Fold in the roasted squash into the cheese mixture.
5.Mix the tomatoes, tomato sauce, and pesto together.
6. In a 9 x 13 pan, ladle in the tomato sauce to cover the bottom of the pan. Place a layer of eggplant over the sauce, cover the eggplant with lasagna pasta, cover the pasta with the cheese mixture and repeat.Cover with pasta, then sauce, then the mozzarella and parmesan.
7 Bake in the oven for about 40 minutes until golden and bubbly.
This lasagna is delicious. The squash adds a sweet nuttiness and the pesto brings the sauce alive. You will not miss the meat in this full flavored dish. ENJOY!
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