Vegetarian Lasagne

Main dishes - vegetarian Main dishes - vegetarian

Preparation time

20min

Total time

1h 0min

Portion

0 portion(s)

Level

easy

TM 5

by The Power of Real Food

published: 2018/02/18

changed: 2018/05/31

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Ingredients

Layers

2 eggplants
2 Sweet Potatoes
2 zucchini
1 pumpkin
extra virgin coconut oil for coating vegetables

Tomato Sauce

1 large red onion, halved
2 clove garlic
400g can Crushed or diced tomatoes
800g can red kidney beans
.5 tablespoons dried basil
.5 tablespoons Italian herbs
1 teaspoons dried mixed herbs blend
salt and pepper to taste
30g coconut oil

White Sauce

2 tablespoon potato flour or any preferred thickener
270g can full cream coconut milk
1 teaspoon paprika
80 g parmesan

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Recipe's preparation

1. Preheat oven to 200C.

2. Slice vegetables length ways into thin slices.

3. Spread vegetables in a single layer across 2 or 3 baking trays, drizzle with oil and salt and pepper if desired. Roast for 20 mins or until browned and softened.

Tomato Sauce

1. Place onion and garlic into bowl. Chop on speed 5 for 5 seconds.

2. Add oil and saute for 3 mins, 100C and spd 1.

3. Add tomatoes and beans in bowl and chop on spd 5 for 5 seconds.

4. Add herbs and cook for 15 mins, 100C and spd 1. If needed add a thickener of 1 to 2 tablespoons (I did not need a thickener).

5. Once you're happy with consistency of sauce, grab your desired oven proof dish (roughly 20 to 24cm square) and begin single layering with eggplant, sweet potato, zucchini and pumpkin, then top with tomato sauce covering all the entire area. Repeat the process and leave the top of the lasagne sauce free.

6. Proceed to white sauce.

White Sauce

1. Place parmesan into clean and dried bowl and mill on spd 10 for 15 secs. Remove half the cheese into another bowl.

2. Add all ingredients into the bowl and blend on speed for for 60 secs. Mixture must be mixed well. Scrape down sides of bowl.

3. Cook on 90C, 3 mins on spd 2.5. Once done, check the thickens and do another minute if required.

4. Pour white sauce over lasagne and top with left over parmesan and lupin flakes. Bake in the oven for 30 to 40 mins or until golden brown. Let the lasagne rest for 10 minutes or so before serving to thicken.

5. Serve.

Tip

*Can use any vegetables you prefer

Thermomix Model

Recipe is created for
TM 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.