Ingredients
Roast vegetables
- 1 zucchini, (medium) thinly sliced into rounds
- 1 eggplant, (small) thinly sliced into rounds
- 1 sweet potato, (small) peeled and thinly sliced into rounds
- 1 red capsicum, sliced into 1cm wide strips
- cumin ground, to sprinkle over vegetables
- salt, to sprinkle over vegetables
- olive oil, to lightly drizzle over vegetables
Tomato sauce
- 1 diced tin tomatoes, (400g)
- 1 onion brown, peeled and halved
- 4 cloves garlic, peeled
- 1/4 fresh red chilli, or more to taste
- 10 grams olive oil
- 5 grams balsamic vinegar
- 1 bunch basil, fresh, leaves only
Bechamel sauce
- 250 grams Milk
- 25 grams flour
- 15 grams Butter
- 1/4 teaspoon nutmeg ground
- salt and pepper to taste
Topping
- 100 grams cheddar or mozzarella cheese
- 3 sprigs thyme, fresh
Accessories you need
-
Simmering basket -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Preheat oven to 220 degrees.
Grate cheese 5sec/speed 8. Set aside.
Slice vegetables and place on a single layer onto baking trays.
Sprinkle with a little salt and more generously with cumin powder and drizzle with olive oil.
Roast, 2 trays at a time, for 15 minutes, or until vegetables are tender and start to brown.
Chop onion, garlic and chilli 3sec/speed 7. Scrape down bowl.
Add oil. Sautee 2 min/100degrees/speed 2.
Add tomatoes, balsamic vinegar and most of the basil leaves.
Cook 10 min/100degrees/speed 2 with rice basket on top of lid.
Cook a further 5 min/Varoma/speed 2.
Set aside.
Without washing the bowl, add milk, flour, butter, nutmeg and salt and pepper to taste.
Cook 7min/90degrees/speed 4.
When the vegetables are done, turn the oven down to 180 degrees.
Place all roasted vegetables onto one tray and mix vegetables together using tongs.
Layer the lasagne in the following order:
- Lasagne sheets on the bottom
- Half of the tomato sauce (spread evenly)
- Half of the vegetable mix (spread evenly)
- Half of the bechamel sauce, drizzled over
- Lasagne sheets
- Remaining tomato sauce
- Remaining vegetables
- Lasagne sheets
- Remaining bechamel sauce, spread evenly
- Scatter remaining basil leaves on top, along with the reserved thyme leaves
- Finally, sprinkle grated cheese on top
Cook for 30 minutes, or until golden brown and lasagne sheets are cooked through. Test with a skewer or knife.
Vegetables
Tomato sauce
Bechamel sauce
Assembly
Tip
You can use different vegetables, e.g. red onion, mushrooms, or pumpkin instead of sweet potato.
Thermomix Model
-
Recipe is created forTM 31
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
Thanks for the recipe. It was pretty good. However, the proportions need to be amended as I wouldn't think you'd serve 6 people. I added pumpkin, doubled the Bechemal Sauce & added an extra layer of lasagne sheets, and that would have only just fed 6. Next time I would add even more vegetables and make more tomato sauce, and probably even more bechemal.
a bit time consuming, but worth it. Great yummy flavours. I used passata instead of making my own tomato layer and doubled the white sauce layer. Would premake during the day to save time later on. Also dont forget lasagne sheets as not listed!!
Lasagne sheets are not listed on your ingredient list- you might want to update this. Unfortunately as a result I didn't have them on my shopping list
Delicious! I added kidney beans to the tomato mixture and used passata instead of tomatoes. I also doubled the Bechamel Sauce. I will definitely be making this again.
That sounds like a great success indeed!
Glad you enjoyed it.
Sorry to hear - I use a rectangle lasagne dish and it's almost to the top. The tomato sauce is not heavy between the layers and the bechamel is just drizzled on, so not thick either. You could double these elements I suppose if you're after more, though I haven't tried it! Glad you liked the flavours though
I'm happy you liked it! You're right - the time quoted is actually wrong, it takes an hour and 15 really - I have changed it. It is worth it though
This is very tasty. I will definitely be making this again! I wasn't working that fast but this took me quite a lot longer to make than 45 minutes. It was well worth it though
Very yummy but produced quite a small amount for 6 portions. I needed to use a smaller square pan to have enough of the tomato and bechamel sauces to go around.
This was so yummy, I changed it slightly to hide veggies from my youngest and was a big success.