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1 Pumpkin, spinach and ricotta lasagna

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Pumpkin, spinach and ricotta lasagna

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Ingredients

6 portion(s)

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
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  • 6
    1h 15min
    Preparation 45min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 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.
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
5

Recipe's preparation

    Pumpkin, spinach and ricotta sauce
  1. 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.
    2. Tomato pasta sauce
  2. 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.
  3. 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.
  4. 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.
  5. Once cooked, set aside in a large bowl or thermoserver to cool slightly.
    6. Pumpkin, spinach and ricotta sauce
  6. 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.
  7. Add cooked and cooled pumpkin and ricotta to bowl and mix for 10 seconds on speed 5. Scrape down and repeat until well combined.
    8. Assemble lasagna
  8. 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.
  9. Bake in the oven for about 25 mins or until cheese is golden brown.
    Serve with a delicious simple side salad.
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Accessories you need

  • Simmering basket
    Simmering basket
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  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

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.

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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Comments

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  • A winner in my house! So much flavour and so many...

    Submitted by Rod77 on 5. May 2020 - 19:43.

    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 Smile
    Thanks for sharing.

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  • Yummy yummy yummy!!! My kids don't like pumpkin...

    Submitted by Marli_bob on 4. May 2020 - 18:06.

    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.

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