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.

Difficoltà

Bassa

Tempo

120 min

Autore

Kenwood

Ingredienti

Porzioni

6

For the pumpkin layer

700 , trimmed, peeled, cut to fit the feed tube

150 , trimmed, peeled, cut to fit the feed tube

2

1

, to taste

, to taste

3 , whole, skin on

60

For the pasta

9

For the tomato sauce

75 , trimmed, peeled, quartered

450

2 , peeled, crushed

1.5

1

0.5

, to taste

, to taste

15 , destalked

For the kale layer

1

150 , trimmed, peeled, roughly chopped

200 , destalked, roughly chopped

2 , peeled, crushed

, to taste

, to taste

100

30

For the beetroot layer

350 , cut to fit the feed tube

For the bechamel sauce

250

30

25

30 , grated

, to taste

, to taste

To finish

40 , grated

Utensili

2 medium, 1 Baking dish large, 2 large, 1 Frying pan medium, FDM71.960SS, Knife Blade, Blender Attachment, Express Serve Attachment, Express Dice, Coarse Grating Disc

Istruzioni

Step 1

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

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

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

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

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

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

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

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.