Ingredients
Vegetarian Lasagne
- 1/2 brown onion
- 2 garlic cloves
- 1 --- Handful basil leaves, roughly chopped
- 2 carrots, roughly chopped
- 1 stick celery (with leaves if you like), roughly chopped
- 200 g pumpkin, peeled and roughly chopped
- 100 g mushrooms, halved
- 1/2 red pepper, roughly chopped
- 1/2 zucchini, roughly chopped
- 1/3 eggplant, roughtly chopped
- 3 tomatoes, halved
- 400 g diced tinned tomatoes or when in season fresh tomatoes
- 300 g tomato puree
- 50 g red wine
- 2 portion Bechamel sauce
- 20 g TM vegetable stock concentrate or 1tbsp Marigold vegetable stock
- 100 g parmesan
- 250 g Mozzarella Cheese
- 100 g Cheddar cheese
- 2 packages Lasagne sheets
- 1 pinch garam masala
- 1 pinch Nutmeg, grated
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1. Grate 3 cheeses (mozarella / parmesan / cheddar) for double portion of cheese enriched Béchamel sauce and Lasagne topping in TM bowl – set aside.
2. After giving TM bowl a quick rinse, place onion, garlic cloves in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then sauté for 2 minutes, 100o, speed 1.
3. To sautéed mixture, add roughly chopped carrot, celery and pumpkin. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped red pepper, mushrooms, zucchini, eggplant and tomatoes. Chop for 6 seconds, speed 5.
4. To vegetables, add tinned (or fresh) tomatoes, tomato puree, wine, pepper and vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100o, reverse speed 1. At the end of these 20mins add the roughly chopped basil leaves (to avoid overcooking), grated nutmeg and garam masala. Set aside until your Béchamel sauce is cooked.
5. Give TM bowl a quick rinse and make double portion Béchamel sauce according to instructions in your Every Day Cookbook. Add though 40g onions / portion (i.e. 80g) at first step of making bechamel sauce and add a pinch of dried thyme or some fresh thyme at end of making bechamel sauce. Add 3/4 of the grated cheese to the bechamel sauce, mixing a few seconds, speed 4
6. Layer your lasagne in a large (eg 35cmx25cm) baking dish
Grated Cheese (on top!)
Béchamel sauce
Lasagne sheets
Bolognaise
Béchamel sauce
Lasagne sheets
Bolognaise
Béchamel sauce
Lasagne sheets
Bolognaise (bottom)
7. Cover with aluminium foil for 1st half hour, then uncover for second half hour (total 1hr) in the oven on 180o fan heat until well (but NOT over) browned.
Vegetarian Lasagne
Tip
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments