Family LasagneMake on Drop
WELL, this was a long time coming. It is amazing that I have never put this recipe up before. Laying in bed the other night discussing how on earth we ever fed the five hungry kids, Mr H reminded me of this recipe. I had actually forgotten about it. It was actually not that difficult to do, but I think once they left home, it really wasn't on my radar. It is SO yummy. Especially if you go to the trouble of making your own pasta...just saying.
It has loads of veggies in it, you could add more and reduce the meat, or even just make another tray. I have found that this will feed two of us for several meals, and then freezing in portion sizes is really easy. So if you have a big or a little family, this is the perfect way to Cook Once, Eat Twice!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
- 1 Batch Easy Homemade Pasta or purchased lasagne sheets Recipe
- 1 Batch Chunky Bolognese Sauce ready made Recipe
- 1 Butternut Pumpkin peeled and cut into thin slices
- 200 Grams baby spinach leaves
- 100 Grams mozzarella, cubed
- 100 Grams Mature Cheddar Cheese cubed
- 50 Grams Parmesan cubed
- 500 Grams Fresh Ricotta Cheese Recipe
- 1 Handful Basil leaves
Make the pasta and roll it into long sheets. Set aside.
Prepare the bolognese sauce and cool slightly before assembly.
Place the pumpkin onto lined baking trays and into a 180°C oven, drizzled with a little EVOO. Roast 20 minutes. Cool to handling temperature.
Preheat oven to 180°C.
Place all the cheeses into the Thermomix bowl and mill *10 sec/speed 10.
Place a little bolognese sauce in the base of the lasagne dish you will use. (You may like to use more than one dish, this makes a lot!)
Layer the pasta sheets on top. Top the pasta with a little of the grated cheese, pumpkin slices to fill a layer of the entire dish. Spinach and then more bolognese sauce.
Repeat, pasta, grated cheese, pumpkin, spinach, bolognese. Finish with pasta sheets, spread the ricotta thickly across the top and use the last of the milled cheese. You can either use a few basil leaves in between the layers or just use them for garnish.
Bake 50 minutes to 1 hour until very fragrant and golden. Cool a lot...I mean a lot before cutting into servings. It is very hot and will cut easier if slightly cooler.
Freeze leftovers in portioned pieces for up to 3 months.