Hearty Vegetable Lasagna

Thermomix recipe: Hearty Vegetable Lasagna. Ready in 95 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 onions, cut into wedges
• 2 tbsp olive oil (for roasting)
• 1 garlic clove, minced (for roasting)
• Salt and pepper (for roasting)
• 250 g frozen chopped spinach, thawed and squeezed dry
• 500 g ricotta
• 50 g Parmesan cheese, grated (plus extra for serving, optional)
• 1 egg
• 1 garlic clove, minced (for ricotta mixture)
• 1/8 tsp grated nutmeg, optional
• 1/2 tsp salt (for ricotta mixture)
• 1/2 tsp pepper (for ricotta mixture)
• 1 tbsp olive oil (for sauce)
• 1 small onion, quartered (for sauce)
• 1 garlic clove (for sauce)
• 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
• Salt and pepper (for sauce)
• 330 g jar roasted red pepper strips, drained
• 375 g fresh lasagne sheets
• 300 g shredded mozzarella

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking tray with baking paper.
2. Place the 500 g pumpkin cubes, 2 large zucchini chunks, and 2 onion wedges on the prepared baking tray. Drizzle with 2 tbsp olive oil, add 1 minced garlic clove, and season generously with salt and pepper. Toss to coat.
3. Roast the vegetables in the preheated oven for 25-30 minutes, or until tender and lightly caramelised. Set aside.
4. Ensure the Thermomix bowl is clean and dry. Add 50 g Parmesan cheese to the bowl. Grate 10 sec / Speed 9. Transfer to a separate bowl and set aside.
5. Add 500 g ricotta, 1 egg, 1 minced garlic clove, 1/8 tsp nutmeg (optional), 1/2 tsp salt, and 1/2 tsp pepper to the Thermomix bowl. Add 3/4 of the grated Parmesan cheese, reserving the rest for topping.
6. Mix 15 sec / Speed 3 / Reverse until well combined. Transfer the ricotta mixture to a large bowl. Gently fold in the 250 g thawed and squeezed dry spinach. Set aside.
7. Add 1 small onion (quartered) and 1 garlic clove to the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
8. Add 1 tbsp olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to allow for evaporation.
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 to the bowl.
10. Cook 20 min / 100°C / Speed 1 / Reverse. Place the simmering basket on the lid instead of the measuring cup to prevent splatter and allow steam to escape. Pause halfway through (after 10 minutes) to scrape down the sides and bottom of the bowl with the spatula, ensuring even cooking.
11. Add the 330 g drained roasted red pepper strips to the sauce. Cook 2 min / 90°C / Speed 1 / Reverse to incorporate and settle the sauce. Transfer the sauce to a large bowl.
12. Preheat your oven to 190°C (375°F). Lightly grease a large ovenproof baking dish (approx. 25x35 cm or 10x14 inches).
13. To assemble the lasagna: Spread a thin layer of tomato sauce on the bottom of the baking dish. Top with a layer of fresh lasagne sheets. Spread half of the ricotta mixture over the pasta, then arrange half of the roasted vegetables on top. Sprinkle with a third of the shredded mozzarella.
14. Repeat the layers: pasta, remaining ricotta mixture, remaining roasted vegetables, and another third of the mozzarella. Finish with a final layer of pasta, the remaining tomato sauce, and the last third of the mozzarella cheese. Sprinkle with the reserved grated Parmesan.
15. Bake for 45-50 minutes, or until the top is golden brown and bubbly. If the top browns too quickly, cover loosely with foil.
16. Remove from the oven and let the lasagna rest for 10-15 minutes before slicing and serving. This allows it to set and makes for easier serving.

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