Ingredients
Pumpkin, spinach and ricotta sauce
- 550 grams pumpkin, Kent, skin off, 3cm cubes
- 375 grams ricotta cheese
- 60 grams Fresh Baby Spinach
- 1000 grams water
Tomato pasta sauce
- 1 brown onion, large, quartered
- 3 cloves garlic
- 200 grams carrot, roughly chopped
- 200 grams Capsicum, roughly chopped
- 200 grams zucchini, roughly chopped
- 200 grams button mushrooms, roughly chopped
- 700 grams tomato passata
- 150 grams tomato paste
- 1 tablespoons Vegetable stock paste
- 10 grams balsamic vinegar, optional
- 10 grams olive oil, you can use as little as 5g
Everything else
- 250 grams lasagna sheet, fresh or dried
- 50 grams grated cheese, more if you like it super cheesy
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place chopped pumpkin into simmering basket. Add water to mixing bowl. Steam until soft. Approx 15 mins, varoma speed 3.
Set aside to cool. Remove water from bowl. - While the pumpkin is cooling, start making the tomato pasta sauce.
Add garlic and onion to mixing bowl. Chop on speed 6 for 3 seconds. Add olive oil and saute for 3 mins, varoma, speed 1. - Add in all the chopped vegetables. Chop on speed 6 for 10 seconds. Scrape down sides of bowl and repeat if necessary.
Saute, 5 mins, varoma, speed 1. - Add in tomato paste, passata, vegetable stock paste and balsamic vinegar (optional).
Cook for 20 minutes, varoma, speed one. Replace the measuring cup with an empty simmering basket to allow the sauce to reduce.
Pre-heat your oven to 180 degrees. - Once cooked, set aside in a large bowl or thermoserver to cool slightly.
- Rinse the bowl with water. No need to wash.
Add in baby spinach. You can use frozen, just make sure it has defrosted. If using frozen you can skip this step.
Chop for 3 seconds on speed 6. - Add cooked and cooled pumpkin and ricotta to bowl and mix for 10 seconds on speed 5. Scrape down and repeat until well combined.
- Spray some olive oil in a large rectangular baking dish (approx 24 x 30cm).
Start layering with the tomato pasta sauce first, then lasagna sheet, then pumpkin ricotta sauce. Repeat until all your sauce and pasta is complete. You should get about 4 layers. Your last layer should be tomato pasta sauce on top of which you'll add some grated cheese. I personally don't like to too cheesy but you can add as much as you see fit. - Bake in the oven for about 25 mins or until cheese is golden brown.
Serve with a delicious simple side salad.
Pumpkin, spinach and ricotta sauce
Tomato pasta sauce
Pumpkin, spinach and ricotta sauce
Assemble lasagna
Tip
This lasagna is pretty flexibile with what kinds of vegetables you can use.
Don't be turned off by the amount of steps, it is a very simple recipe.
It is packed full of veggies and flavour. If you don't have a great tasting pumpkin, you can add in some extra flavour to your sauce with some mixed herbs and/or some parmesan cheese.
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!
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
A winner in my house! So much flavour and so many veggies packed in. My son who says he doesn't like veggies devoured it and the son who says he doesn't like lasagne gave it the thumbs up also
Thanks for sharing.
Yummy yummy yummy!!! My kids don't like pumpkin but smashed this! Both giving 2 thumbs up. I had the same ingredients but had to give and take on a couple of things and it was still amazing. also, I used silverbeet instead of spinach leaves as that was all I had.