Fall Four-Cheese Lasagna

2 C. peeled and diced pumpkin (use sugar pumpkin)
1 eggplant, sliced thin
5 tomatoes
1 pint ricotta cheese
9 oz. crumbled feta cheese
2/3 C. prepared pesto
2 eggs, beaten
Salt and pepper to taste
1-15oz. can tomato sauce
1 box lasagna noodles, cooked as directed
1 1/3 C. shredded mozzarella
1 C. grated Parmesan cheese

Place pumpkin on a baking sheet and roast @ 375* until browned and tender, about 30 minutes. Saute eggplant turning once, until tender, 10 to 15 minutes. Halve tomatoes and place on baking sheet in oven for last 15 minutes of pumpkin time; cook until tender.

Combine together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.

Spoon half of the tomato sauce into a 9x13 baking dish. Add pasta. Top with eggplant slices and half the ricotta mixture. Cover with more pasta. Arrange the roasted tomatoes evenly over this layer and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half of mozzarella. Top with remaining pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and Parmesan.

Bake @ 375* for 30 to 40 minutes, until golden and bubbly.

{LDM}