Pumpkin zucchini lasagna (Thermomix®)

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Ingredients for 1 Baking dish
  • Lasagne sheets
  • 100 g Mozzarella
  • For the pumpkin zucchini sauce
  • 1 Onion(s)
  • 2 Garlic clove(s)
  • 10 g Olive oil
  • 500 g Pumpkin, in Stücken
  • 350 g Courgette(s), in Stücken
  • 2 Dose(n) stückige Tomaten
  • 30 g Tomato paste
  • 2 tsp Pizza seasoning
  • Gewürzpaste oder 1 Suppenwürfel
  • 1 tsp Sugar
  • Salt and pepper
  • For the cheese sauce
  • 500 g QimiQ Cream Base
  • 170 g Parmesan, in Stücken
  • 120 g Milk
  • 1 pinch(es) Ground nutmeg
  • Salt and pepper
Method
1.

Place the mozzarella in the mixing bowl, chop for 3 sec./speed 5 and transfer.

2.

For the vegetable sauce: Add the onion and garlic to the mixing bowl, chop for 5 sec / speed 5, add the olive oil and sauté for 3 min / 100 °C / speed 2. Add the pumpkin and zucchini pieces, chop for 10 sec./speed 5 and continue to steam for 10 min./100 °C/step 2.

3.

Add canned tomatoes, tomato paste, pizza seasoning, spice paste or soup cubes, sugar, salt and pepper, mix for 5 sec/step 4 and cook for 10 min/100 °C/step 2 and season to taste. Transfer sauce. Rinse mixing bowl.

4.

For the cheese sauce: Add the Parmesan to the mixing bowl and grind for 10 sec./speed 10. Add the QimiQ cream base, milk, nutmeg, salt and pepper, mix for 5 sec./speed 4.

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5.

Preheat the oven to 180 °C (top and bottom heat).

6.

A alternating layers of pumpkin zucchini sauce, lasagna sheets and cheese sauce in a baking dish (about 30 x 20 cm). Finish with cheese sauce.

7.

Bake in preheated oven for about 40 minutes.

8.

Sprinkle with mozzarella and bake at top heat for 10 minutes.