Pumpkin & Ricotta Lasagne

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Pumpkin & Ricotta Lasagne

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Ingredients

6 portion(s)

Pumpkin & Ricotta Lasagne

750 g pumpkin, peeled and cut into 3cm pieces
40 g oil, olive, extra virgin
1 tbsp paprika
1 to taste salt
1 to taste pepper, ground
90 g parmesan
100 g sun-dried tomatoes
2 cloves garlic
1 onion, peeled, cut into 4
15 g Butter
1 tbsp tomato paste
1 tsp stock paste
1 tsp sugar
100 g wine, white
250 g cream
375 g ricotta cheese
200 g Frozen spinach, defrosted and strained
125 g Mozzarella Cheese
1 packages lasagne sheet
1 pinch Thyme
1 pinch dried basil
1 tbsp breadcrumbs, optional

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6

1h 20min

Preparation 35min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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.
  
  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!
- Recipe is created for
  TM 31
9
Dinner Main course Vegetarian Mediterranean Pasta dish

Recipe's preparation

Pumpkin

Preheat oven to 200C

Cover pumpkin with 20g of oil, paprika and salt and pepper,toss and place into baking tray

Roast pumpkin for 30minutes or until cooked

Sauce

Grate parmesan for 8sec/sp10 and set aside

Add sundried tomatoes, garlic and onion and chop 5sec/sp6

scrape down side of bowl with a spatula

Add butter and remainung 20g oil and sautee 2min/120C/sp1

Add tomato paste, stock paste, sugar, pepper and wine and cook 5min/120C/sp1

Add cream and cook 10min/90C/sp1

Blend 10sec/sp8 (optional) and set aside

Pumpkin layer

Reduce oven to 175C

Add roasted pumkin to bowl and puree 15sec/sp6 gradually increasing to sp8

Add ricotta, parmesan and combin 20sec/sp4

Add spinach and combine

10 sec/sp4

Assemble

Layer Sauce, pumpking filling and pasta sheets repeatly, finishing with sauce into baking dish

Cover with mozarella and sprinkle with herbs and breadcrumps (optional)

Bake for 40-45 min untill cooked. Check after 30min and cover with alum foil if browned

Enjoy

Accessories you need

Spatula TM5/TM6
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Tip

This recipe can also be made as canneloni, simply fill pasta shells with pumpkin fillin and top with sauce.

I hope you enjoy this recipe as much as we do. It made my family like pumpkin which is a huge win. If you made it please tag me on you socials so I can see it. @my.thermie.journey (insta) @kimacladothermomix (fb) thank you, can't wait to see your creations

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.