Colourful Vegetable Lasagne
A vibrant and fresh take on a vegetable lasagne with a roasted pumpkin layer, topped with a kale and ricotta layer, followed by a beetroot layer.
Ingredients
700 g pumpkin, trimmed, peeled, cut to fit the feed tube
150 g onion, trimmed, peeled, cut to fit the feed tube
2 Tbsp olive oil
1 Tbsp mixed herbs
salt, to taste
pepper, to taste
3 garlic cloves, whole, skin on
60 g water
For the pasta
9 lasagne sheets
For the tomato sauce
75 g onion, trimmed, peeled, quartered
450 g tinned chopped tomatoes
2 garlic cloves, peeled, crushed
1.5 tsp dried oregano
1 Tbsp extra virgin olive oil
0.5 Tbsp sugar
salt, to taste
pepper, to taste
15 g fresh basil leaves, destalked
For the kale layer
1 Tbsp olive oil
150 g onion, trimmed, peeled, roughly chopped
200 g kale, destalked, roughly chopped
2 garlic cloves, peeled, crushed
salt, to taste
pepper, to taste
100 g ricotta
30 g milk
For the beetroot layer
350 g cooked beetroot, cut to fit the feed tube
For the bechamel sauce
250 ml milk
30 g butter
25 g cornflour
30 g cheddar cheese, grated
salt, to taste
pepper, to taste
To finish
40 g cheddar cheese, grated
Instructions
STEP 1/8
Preheat the oven to 190ºC
Assemble the Food Processor bowl onto the power unit
Fit the Dicing Grid into the feed tube
Attach the Express Serve lid and ensure it is locked into place
Place a large bowl underneath the attachment
STEP 2/8
Dice pumpkin and onion into the large bowl using the Dicing Pusher
Add olive oil, herbs and seasoning into the large bowl
Stir until combined
Transfer the content of the large bowl into a large baking tray
Top with garlic cloves
Bake at 190ºC for 20 minutes until softened
Remove from the oven and let cool
Once the roasted garlic cloves are cool, squeeze them to remove the skin
Discard the skins
Remove the attachment and set aside
STEP 3/8
Attach the Blender to the power unit and ensure it is locked into place
Transfer the roasted vegetables into the Blender goblet
Add water into the Blender goblet
Attach the lid and ensure it is securely closed
Pulse until pureed
Add more water if necessary and pulse again
Transfer the puree into a large baking dish, level the surface with a spatula
Top with 3 dried lasagne sheets
STEP 4/8
Clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Add onion, tomatoes, garlic, dried oregano, olive oil, seasoning and basil into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on high speed until pureed
Transfer the sauce into a medium saucepan
Simmer over a medium-high heat for 30 minutes, stirring occasionally
STEP 5/8
Place a medium frying pan over a medium-high heat
Add olive oil into the frying pan
Heat over a medium-high heat until hot
Add onion into the frying pan
Sauté for 5 minutes until softened
Add kale, garlic and seasoning into the frying pan
Sauté for 5 minutes until wilted
Remove from the heat and let cool
STEP 6/8
Clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Transfer the content of the frying pan into the Food Processor bowl
Add ricotta cheese, milk and seasoning into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on high speed until coarsely chopped
Scrape down the sides of the bowl with a spatula
Mix on high speed again briefly
Transfer the kale mixture into the baking dish
Top with 3 dried lasagne sheets
STEP 7/8
Clean the Food Processor bowl and fit the Coarse grating disc
Assemble the Food Processor bowl onto the power unit
Attach the lid and ensure it is locked into place
Grate cooked beetroot into the Food Processor bowl using the pusher
Transfer the grated beetroot into the baking dish
Top with 3 dried lasagne sheets
STEP 8/8
Add milk, butter and cornflour into a medium saucepan
Heat over a medium-high heat stirring constantly until the sauce thickens
Remove the saucepan from the heat
Add cheddar cheese and seasoning into the saucepan
Stir until melted and set aside
To Finish
Preheat the oven to 190ºC
Add a layer of tomato sauce on top of the lasagne
Add a layer of bechamel sauce
Top with grated cheese
Place the baking dish on a baking tray
Bake at 190ºC for 30 minutes or until golden brown
Serve
Substitutions
Pumpkin can be replaced with butternut squash
Dried oregano can be replaced with Italian seasoning or Mixed herbs
Cheddar cheese can be replaced with vegetarian mozzarella
You can add to or substitute your own layer in order to use up any leftover vegetables to help prevent food waste.
Colourful Vegetable Lasagne
A vibrant and fresh take on a vegetable lasagne with a roasted pumpkin layer, topped with a kale and ricotta layer, followed by a beetroot layer.
Ingredients
700 g pumpkin, trimmed, peeled, cut to fit the feed tube
150 g onion, trimmed, peeled, cut to fit the feed tube
2 Tbsp olive oil
1 Tbsp mixed herbs
salt, to taste
pepper, to taste
3 garlic cloves, whole, skin on
60 g water
For the pasta
9 lasagne sheets
For the tomato sauce
75 g onion, trimmed, peeled, quartered
450 g tinned chopped tomatoes
2 garlic cloves, peeled, crushed
1.5 tsp dried oregano
1 Tbsp extra virgin olive oil
0.5 Tbsp sugar
salt, to taste
pepper, to taste
15 g fresh basil leaves, destalked
For the kale layer
1 Tbsp olive oil
150 g onion, trimmed, peeled, roughly chopped
200 g kale, destalked, roughly chopped
2 garlic cloves, peeled, crushed
salt, to taste
pepper, to taste
100 g ricotta
30 g milk
For the beetroot layer
350 g cooked beetroot, cut to fit the feed tube
For the bechamel sauce
250 ml milk
30 g butter
25 g cornflour
30 g cheddar cheese, grated
salt, to taste
pepper, to taste
To finish
40 g cheddar cheese, grated
Instructions
STEP 1/8
Preheat the oven to 190ºC
Assemble the Food Processor bowl onto the power unit
Fit the Dicing Grid into the feed tube
Attach the Express Serve lid and ensure it is locked into place
Place a large bowl underneath the attachment
STEP 2/8
Dice pumpkin and onion into the large bowl using the Dicing Pusher
Add olive oil, herbs and seasoning into the large bowl
Stir until combined
Transfer the content of the large bowl into a large baking tray
Top with garlic cloves
Bake at 190ºC for 20 minutes until softened
Remove from the oven and let cool
Once the roasted garlic cloves are cool, squeeze them to remove the skin
Discard the skins
Remove the attachment and set aside
STEP 3/8
Attach the Blender to the power unit and ensure it is locked into place
Transfer the roasted vegetables into the Blender goblet
Add water into the Blender goblet
Attach the lid and ensure it is securely closed
Pulse until pureed
Add more water if necessary and pulse again
Transfer the puree into a large baking dish, level the surface with a spatula
Top with 3 dried lasagne sheets
STEP 4/8
Clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Add onion, tomatoes, garlic, dried oregano, olive oil, seasoning and basil into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on high speed until pureed
Transfer the sauce into a medium saucepan
Simmer over a medium-high heat for 30 minutes, stirring occasionally
STEP 5/8
Place a medium frying pan over a medium-high heat
Add olive oil into the frying pan
Heat over a medium-high heat until hot
Add onion into the frying pan
Sauté for 5 minutes until softened
Add kale, garlic and seasoning into the frying pan
Sauté for 5 minutes until wilted
Remove from the heat and let cool
STEP 6/8
Clean the Food Processor bowl and fit the Knife blade
Assemble the Food Processor bowl onto the power unit
Transfer the content of the frying pan into the Food Processor bowl
Add ricotta cheese, milk and seasoning into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Mix on high speed until coarsely chopped
Scrape down the sides of the bowl with a spatula
Mix on high speed again briefly
Transfer the kale mixture into the baking dish
Top with 3 dried lasagne sheets
STEP 7/8
Clean the Food Processor bowl and fit the Coarse grating disc
Assemble the Food Processor bowl onto the power unit
Attach the lid and ensure it is locked into place
Grate cooked beetroot into the Food Processor bowl using the pusher
Transfer the grated beetroot into the baking dish
Top with 3 dried lasagne sheets
STEP 8/8
Add milk, butter and cornflour into a medium saucepan
Heat over a medium-high heat stirring constantly until the sauce thickens
Remove the saucepan from the heat
Add cheddar cheese and seasoning into the saucepan
Stir until melted and set aside
To Finish
Preheat the oven to 190ºC
Add a layer of tomato sauce on top of the lasagne
Add a layer of bechamel sauce
Top with grated cheese
Place the baking dish on a baking tray
Bake at 190ºC for 30 minutes or until golden brown
Serve
Substitutions
Pumpkin can be replaced with butternut squash
Dried oregano can be replaced with Italian seasoning or Mixed herbs
Cheddar cheese can be replaced with vegetarian mozzarella