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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
  • 6
    1h 20min
    Preparation 35min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
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Recipe's preparation

    Pumpkin
  1. Preheat oven to 200C
  2. Cover pumpkin with 20g of oil, paprika and salt and pepper,toss and place into baking tray
  3. Roast pumpkin for 30minutes or until cooked
  4. Sauce
  5. Grate parmesan for 8sec/sp10 and set aside
  6. Add sundried tomatoes, garlic and onion and chop 5sec/sp6
  7. scrape down side of bowl with a spatula
  8. Add butter and remainung 20g oil and sautee 2min/120C/sp1
  9. Add tomato paste, stock paste, sugar, pepper and wine and cook 5min/120C/sp1
  10. Add cream and cook 10min/90C/sp1
  11. BlendBlend 10sec/sp8 (optional) and set aside
  12. Pumpkin layer
  13. Reduce oven to 175C
  14. Add roasted pumkin to bowl and puree 15sec/sp6 gradually increasing to sp8
  15. Add ricotta, parmesan and combin 20sec/sp4
  16. Add spinach and combine Counter-clockwise operation10 sec/sp4
  17. Assemble
  18. Layer Sauce, pumpking filling and pasta sheets repeatly, finishing with sauce into baking dish
  19. Cover with mozarella and sprinkle with herbs and breadcrumps (optional)
  20. Bake for 40-45 min untill cooked. Check after 30min and cover with alum foil if browned
  21. Enjoy
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Accessories you need

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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 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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