Ingredients
Vegetarian Lasagne
- 1 piece onion, white or red, approx 150 - 180g, cut into 4 pieces
- 2 pieces garlic, peeled
- 300 grams Butternut Squash, or pumpkin, peeled, deseeded and cut into 5-6cm long pieces
- 400 grams tomatoes, fresh or tinned
- 8 pieces sun dried tomatoes, in oil or completely dried
- 10 grams olive oil
- 1 teaspoon salt, or herb salt
- 1/2 teaspoon black pepper ground, freshly ground
- 2 teaspoon vegetable stock, self made or Marigold
- 1 pinch sugar
- 200 grams ricotta, or mix: ricotta / mozarella / cheddar / parmesan
- 1 bunch parsley, small bunch --> coarsely cut; or parsley / coriander mix
- 1 teaspoon lemon juice
- 200 grams smoked tofu, firm, cut into 4-5cm cubes or similar
- 1/3 teaspoon nutmeg ground, freshly ground or garam masala
- 1-2 packages Lasagne sheets, preferably spelt
- 100 grams cheese, grated: cheddar / parmesan mix
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. + Onion & garlic & butternut squash: 5sec/speed5
2. + Olive oil: 2mins30sec/Varoma/speed1/reverse
3. +Tomatoes & sundried tomatoes & salt & pepper & veg stock & sugar: 4mins/100deg/speed1/reverse
4. + Ricotta & parsley & lemon juice: 2mins/100deg/speed1/reverse
5. + Tofu & nutmeg: 4secs/speed 4
6. Take square or rectangular lasagne dish, greased with olive oil or butter. Always start and end with butternut squash / tomato / cheese sauce; even each level with spatula or similar before adding lasagne sheets followed by next layer of butternut squash / tomato / cheese sauce
7. + Grated cheese on top
8. cover with aluminium foil, bake in oven 180deg fan / 200deg conventional 30minutes
9. remove aluminium foil, continue same temp further 5-10minutes till surface browned but not burned
10. cut into squares with a sharp knife
11. serve with fresh green salad and freshly prepared vegetable salad (eg: 2 peeled carrots & 1 beetroot & 1 cored apple all cut into 4-5cm pieces & fresh herbs (eg coriander, mint, basil, thyme) & lug of olive oil & lug balsamic vinegar & 1 teaspoon salt & freshly ground black pepper: 5-6second/speed5
Thermomix Model
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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.
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