Purdy's Vegetarian Lasagne


prep 1:00       total 2:00


8 to 10 servings



1 butternut pumpkin, roasted
1 lg. eggplant, brushed with oil and grilled
1-1/8 lb. Mozzarella cheese
Salt and pepper, to taste
6 tbsp. olive oil
24 Lasagne sheets
Spinach and ricotta Mix (fried onion, nutmeg, salt, pepper, spinach, ricotta and feta cheese)
Napoli Sauce (to save time you can buy this)
1 pint bechamel sauce
Parmesan cheese


Oil a large baking dish. Spoon some Napoli Sauce into the dish. Arrange lasagne sheets on top. Add slices of grilled eggplant, then a layer of bechamel sauce. Arrange mozzarella cheese on top of this with a sprinkle of parmesan cheese.

Add more Lasagne sheets more mozzarella and a layer of the spinach and ricotta mix. Follow with another layer of lasagne sheets and more mozzarella.

Finally add the sliced roasted pumpkin, mozzarella and top with the last layer of lasagne sheets. Cover with Napoli sauce. Cover with foil and bake in the preheated 170°C/350°F oven for 45 minutes. Let rest for ½ hour before serving.

Napoli Sauce:
Heat olive oil in a saucepan. Add onions, chopped carrots and celery. Cook until softened. Add ½ cup dry white wine; stir while it reduces. Add chopped tomatoes (or 2 cans of peeled tomatoes), garlic to taste, rosemary, sage, and parsley. Cook until thickened (takes an hour or you can add some tomato paste). Add basil, extra parsley, salt and pepper to taste.

Author's Comments

This is scrumptious!

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1 Recipe Reviews

kat denison

kat denison reviewed Purdy's Vegetarian Lasagne on November 16, 2001

throroughly enjoyed reading the recipe--made me drool! however, since i cant call and have it delivered, i will probably never taste it! tooo many steps for me!!!!!!