• Preheat your oven to 190 degrees celsius (fan-forced) and lightly grease a 20cm square baking dish.
• Place the pumpkin pieces onto a baking tray and drizzle with the olive oil before sprinkling a little salt and pepper over the top. Pop into the oven and bake for 40 minutes or until the pumpkin is cooked through and beginning to brown on the outside.
• Transfer the pumpkin to a large bowl and mash with a fork. Set aside to cool slightly.
• In the meantime, lightly cook the brown onion and garlic in a frying pan. Add the passata and dried mixed herbs and stir to combine.
• Cover the base of your baking dish with lasagna sheets before adding half of the pumpkin mixture. Add a layer of spinach leaves (using half) before dolloping ⅓ of the sauce over the top.
• Add another layer of Lasagna sheets and repeat the above.
• Top with another layer of lasagna sheets and cover this with the remaining Pasta Sauce Sauce.
• Dollop ricotta over the top and then sprinkle with mozzarella.
• Bake for 35 minutes or until the cheese sauce is golden. Allow the Pumpkin and Spinach Lasagna to stand for 5 minutes before serving.

Thermomix Instructions

• Preheat your oven to 190 degrees celsius (fan-forced) and lightly grease a 20cm square baking dish.
• Place the pumpkin pieces onto a baking tray and drizzle with the olive oil before sprinkling a little salt and pepper over the top. Pop into the oven and bake for 40 minutes or until the pumpkin is cooked through and beginning to brown on the outside.
• Transfer the pumpkin to your Thermomix bowl. Mix for 10 seconds, speed 4 to mash. Scrape down the sides of the bowl and mix for a further 5 seconds, speed 5 if still lumpy. Set aside until needed.
• In a clean Thermomix bowl, add the garlic and brown onion (which has been cut in half). Mix for 6 seconds speed 6 to grate.
• Add 20 grams of olive oil and cook for 3 minutes, 100 degrees, speed 2 with the measuring cup off.
• Add the passata and mix for 12 seconds, speed 5 with the mc on to combine. Set aside until needed.
• Cover the base of your baking dish with lasagna sheets before adding half of the pumpkin mixture. Add a layer of spinach leaves (using half) before dolloping ⅓ of the sauce over the top.
• Add another layer of Lasagna sheets and repeat the above.
• Top with another layer of lasagna sheets and cover this with the remaining Pasta Sauce Sauce.
• Dollop ricotta over the top and then sprinkle with mozzarella.
• Bake for 35 minutes or until the cheese sauce is golden. Allow the Pumpkin and Spinach Lasagna to stand for 5 minutes before serving.