Ingredients
Main Ingredients
- 3 or 4 tomatoes halved
- 2 heaped tablespoons tomato paste
- 1 heaped tablespoon TM veggie stock concentrate
- 125 g water
- 1 bunch silverbeet, roughly chopped and stalks discarded
- 3 cloves garlic
- 1 Zuccini quartered
- 1 carrot quartered
- 600 g ricotta cheese
- 1 egg, whisked
- 250 g grated cheese
- handful of basil (to taste)
- salt & pepper (to taste)
- 9-12 Lasagne sheets, depends on size of dish
- 2 level tablespoons olive oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Set oven to 180 degrees
2. Grease an oven proof dish. I use a 22 x 33cm pyrex dish.
3. Process the tomotoes, tomato paste until smooth. 10 secs / speed 5.
4. Add stock and water to the tomato mixture, and give it another quick blizt. 5 sec / speed 5.
Pour into a different bowl/container and save for later.
5. Throw the zuccini and carrot in the the TM bowl and chop quickly. 5 secs / speed 5.
Transfer into a different bowl/container and save for later.
6. Put garlic into the TM bowl and chop. 5 secs / speed 5.
Add oil, and silverbeet and stir-fry until it wilts. 7 mins/ 100 degrees /
"Counter-clockwise operation" , speed 17. Once wilted, add the zuccini and carrot mix to the silverbeet mix, to soften them. 5 min /
"Counter-clockwise operation" / speed 18. Pour contents of the TM bowl into a sieve or collander to drain. Push out any excess liquid. (can save for stock or something if you like)
9. In a separate, large bowl, pour the silverbeet mix in and add ricotta, egg, 1/2 the grated cheese (plus salt and pepper). Mix well. This can be done in the TM on
"Counter-clockwise operation" , 
"Gentle stir setting" , but i have found it takes longer than if I just get a big spoon and do it myself. 10. Into your greased dish, pour 1/4 of the tomato mixture onto the bottom and spread around to cover the bottom of the dish. Then start layering in this order:
1: 3 x lasagne sheets, laid next to each other (ok if theres space inbetween)
2. 1/2 silverbeet mixture
3. 1/4 of the tomato mixture
4. 3 x lasagne sheets
5. 1/2 silverbeet mixture
6. 1/4 tomato mixture
7. 3 x lasagne sheets
8. remaining tomatoe mixture
9. sprinkle remaining cheese on top (if you like, you can add more cheese here)
11. Bake for 20 minutes uncovered, then 10 minutes covered with foil.
Silverbeet, zuccini, carrot & ricotta lasagne
Tip
You can add onions if you like, but my family is allergic so i keep them out.
You can exchange veggies for whatever you prefer.
Thermomix Model
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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.
Comments
Love this lasagna, so easy and extremely tasty. I dont even bother draining the vegies and it still works out perfectly. Made it for a family gathering and the hearty meat eaters all agreed its even better than a meat lasagna!
This was delicious and although there is a bit of preparation, the end result isworth it. I used the deli ricotta and it was not soggy at all. I also roasted some butternut pumpkin and pureed it with a little cream, which was very nice with the other flavours. The drained off juices makes a lovely stock (I used it tonight in a curry). Thank you!
Delish!
I didn't find this recipe soggy like some members have noted. I did drain the veggies (I used carrot, celery and leek) and used fresh ricotta from the deli. This was so yummy and will be having it again! Thanks
Made this tonight and thought it was quite yummy. I think I'll try using ricotta from deli next time. Thanks for sharing.
delicious. Very happy family. Mine was soggy too so I will chop silverbeet up in TM separately then drain in colander before addng to ricotta mix. I think that ricotta bought in plastic tub is runnier than fresh ricotta from a deli.
im glad you like the flavour. With it being sloppy, I would suggest 2 things. You need to actually push the liquid out of the veggies, not just let it sit and drain. I use a fork to push out the liquid. The second thing is that I often cook it the day before I need it. A day in the fridge, and then back in the oven for about 20 mins to heat up, and it seems to lose a bit of liquid and become even tastier! I hope that helps! Thanks for trying my recipe!
Absolutely delicious flavour, but a bit too sloppy. Not sure how to solve the problem as I did drain the veggies. May try again and add something like pumpkin slice as that may help to soak up some liquid.
This is great! So great!. I cooked before work and refrigerated before putting in oven. My husband said it could've done with a bit longer as it had been chilled. When I asked him how it was (I was at work over dinner time) his direct quote was, "Probably the best meal you've ever made. It was so good."
Will deflnitely be making this again, obviously.
So yummy! Mine was a bit sloppy but I think it's because I didn't drain the veggie mixture well enough. Thanks!
Thank you! Its our go-to lasagne recipe. I'm so glad you enjoyed it
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