- TM 6
- TM 5
- TM 31
Ingredients
Pumpkin & Ricotta Lasagne
- 750 g pumpkin, peeled and cut into 3cm pieces
- 40 g oil, olive, extra virgin
- 1 tbsp paprika
- 1 to taste salt
- 1 to taste pepper, ground
- 90 g parmesan
- 100 g sun-dried tomatoes
- 2 cloves garlic
- 1 onion, peeled, cut into 4
- 15 g Butter
- 1 tbsp tomato paste
- 1 tsp stock paste
- 1 tsp sugar
- 100 g wine, white
- 250 g cream
- 375 g ricotta cheese
- 200 g Frozen spinach, defrosted and strained
- 125 g Mozzarella Cheese
- 1 packages lasagne sheet
- 1 pinch Thyme
- 1 pinch dried basil
- 1 tbsp breadcrumbs, optional
Accessories you need
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Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Preheat oven to 200C
- Cover pumpkin with 20g of oil, paprika and salt and pepper,toss and place into baking tray
- Roast pumpkin for 30minutes or until cooked
- Grate parmesan for 8sec/sp10 and set aside
- Add sundried tomatoes, garlic and onion and chop 5sec/sp6
- scrape down side of bowl with a spatula
- Add butter and remainung 20g oil and sautee 2min/120C/sp1
- Add tomato paste, stock paste, sugar, pepper and wine and cook 5min/120C/sp1
- Add cream and cook 10min/90C/sp1
"Blend" Blend 10sec/sp8 (optional) and set aside- Reduce oven to 175C
- Add roasted pumkin to bowl and puree 15sec/sp6 gradually increasing to sp8
- Add ricotta, parmesan and combin 20sec/sp4
- Add spinach and combine
"Counter-clockwise operation" 10 sec/sp4 - Layer Sauce, pumpking filling and pasta sheets repeatly, finishing with sauce into baking dish
- Cover with mozarella and sprinkle with herbs and breadcrumps (optional)
- Bake for 40-45 min untill cooked. Check after 30min and cover with alum foil if browned
- Enjoy
Pumpkin
Sauce
Pumpkin layer
Assemble
Tip
This recipe can also be made as canneloni, simply fill pasta shells with pumpkin fillin and top with sauce.
I hope you enjoy this recipe as much as we do. It made my family like pumpkin which is a huge win. If you made it please tag me on you socials so I can see it. @my.thermie.journey (insta) @kimacladothermomix (fb) thank you, can't wait to see your creations
Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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