Hearty Vegetable Lasagna

Thermomix recipe: Hearty Vegetable Lasagna. Ready in 120 minutes. Serves 8. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 500 g pumpkin, cut into 2 cm cubes
• 2 large zucchinis, cut into 2 cm chunks
• 2 large onions, cut into wedges
• 3 tbsp olive oil, divided
• 3 garlic cloves, divided
• Salt, to taste
• Black pepper, to taste
• 250 g frozen chopped spinach, thawed and squeezed dry
• 500 g ricotta cheese
• 50 g grated Parmesan cheese
• 1 large egg
• 1/8 tsp grated nutmeg (optional)
• 1 small onion, cut into quarters
• 700 g tomato passata
• 400 g crushed tomatoes
• 125 ml water
• 3/4 tsp dried thyme
• 3/4 tsp dried oregano
• 1/2 tsp dried chilli flakes (optional)
• 330 g jar roasted red pepper strips, drained
• 375 g fresh lasagne sheets
• 300 g shredded mozzarella cheese

Instructions

1. Preheat your oven to 180°C (350°F). Lightly grease a large baking dish (approx. 25x35 cm / 10x14 inches).
2. Add 1 garlic clove to the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides.
3. Add 1.5 tbsp olive oil to the bowl. Heat 3 min / 120°C / Speed 1.
4. Add half of the prepared pumpkin, zucchini, and large onion wedges to the bowl. Sauté 10 min / 120°C / Reverse / Speed 1. Season with salt and pepper.
5. Transfer the sautéed vegetables to a large bowl and set aside.
6. Repeat steps 3 and 4 with the remaining 1.5 tbsp olive oil and the second half of the vegetables. Add the second batch of sautéed vegetables to the bowl with the first batch. Clean the Thermomix bowl.
7. Add the 1 small onion (cut into quarters) and 1 garlic clove to the clean Thermomix bowl. Chop 5 sec / Speed 5. Scrape down sides.
8. Add 1 tbsp olive oil to the bowl. Sauté 3 min / 120°C / Speed 1.
9. Add 700 g tomato passata, 400 g crushed tomatoes, 125 ml water, 3/4 tsp dried thyme, 3/4 tsp dried oregano, 1/2 tsp dried chilli flakes (optional), and season with salt and pepper.
10. Cook 20 min / 100°C / Reverse / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow steam to escape.
11. Pause after 10 minutes, scrape down the sides and bottom of the bowl, check consistency, and continue cooking.
12. Transfer the sauce to a bowl and set aside. Clean the Thermomix bowl.
13. Add the remaining 1 garlic clove to the clean Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides.
14. Add 250 g thawed and squeezed dry spinach, 500 g ricotta cheese, 50 g grated Parmesan cheese, 1 large egg, 1/8 tsp grated nutmeg (optional), and season with salt and pepper.
15. Mix 20 sec / Reverse / Speed 3, or until well combined. Scrape down sides and mix again if needed.
16. Transfer the ricotta mixture to a bowl and set aside.
17. Spread a thin layer of tomato sauce on the bottom of the prepared baking dish.
18. Arrange a layer of fresh lasagne sheets over the sauce.
19. Spread half of the ricotta mixture evenly over the lasagne sheets.
20. Top with half of the sautéed vegetables and half of the drained roasted red pepper strips.
21. Spoon about one-third of the remaining tomato sauce over the vegetables.
22. Sprinkle with one-third of the shredded mozzarella cheese.
23. Repeat layers: lasagne sheets, remaining ricotta mixture, remaining sautéed vegetables, remaining roasted red pepper strips, another third of the tomato sauce, and another third of the mozzarella.
24. Finish with a final layer of lasagne sheets, the remaining tomato sauce, and the remaining mozzarella cheese.
25. Bake for 45-50 minutes, or until golden brown and bubbling. If the top browns too quickly, cover loosely with foil.
26. Let the lasagna rest for 10-15 minutes before serving to allow it to set.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.