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Pumpkin Lasagne



Pumpkin Lasagne

  • 700 grams butternut pumpkin, Peeled, de-seeded and sliced into ~ 3mm wide slices
  • 120 grams almonds
  • 160 grams Parmesan cheese, Cut into cubes
  • 500 grams Fresh ricotta cheese
  • 200 grams frozen peas, Defrosted
  • 1 bunch basil, leaves only
  • 1 lemon zest, grated
  • 3 kale leaves, finely sliced
  • extra shaved parmesan cheese for topping

Recipe's preparation

  1. Arrange the pumpkin in the varoma and varoma tray. Add 800g water to the mixing bowl and place lid and varoma on. Steam the pumpkin for 15 minute, Varoma, speed 1. Leave the cooked pumpkin in the varoma and set aside. Clean and dry the bowl.

    Place the almonds in the bowl and chop 3 seconds, speed 5. Set aside in a bowl.

    Without cleaning the mixing bowl add the parmesan, lemon zest and basil and grate 5 seconds, speed 7.

    Add the peas, kale, ricotta and almonds and mix 10 seconds, speed 7.

    In a baking dish place a layer of sliced pumpkin. Top with 1/3 of the cheese mixture. Add another 2 layers of pumpkin and then more cheese mixture. Finish with some shaved parmesan.

    Bake in a moderate oven for 25 minutes.

Accessories you need

  • Varoma
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  • Spatula TM31
    Spatula TM31
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  • Measuring cup
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Nice served warm or cold.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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  • Easy and delicious. I used 2 eggs instead of...

    Submitted by Anna33 on 22. April 2019 - 23:08.

    Easy and delicious. I used 2 eggs instead of almond meal in the filling and added a few sliced steamed red capsicums to the layers for more colour.

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