Ingredients
Topping and lasagne
- 100g block parmesan, cut into 1.5cm cubes
- 500g lasagne sheets - dry is fine
- 30g breadcrumbs
- 25g pine nuts
- 2 tsp ground paprika
- 30g fresh basil leaves
Ricotta Filling
- 750g ricotta cheese
- 1 pinch ground nutmeg
Tomato Sauce
- 30g olive oil
- 200g brown onion
- 2 garlic cloves
- 2 400g tins of crushed tomatoes
- 1.5tblsp tomato paste
- 1.5 tblsp Vegetable stock paste
Bechamel Sauce
- 500g Milk
- 50g pain flour
- 30g softened butter
- 1/4 tsp ground nutmeg
- 1/2 tsp pink salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 200 degrees
Add 100g parmesan to bowl. Grate 4 secs Speed 7. Set aside
RICOTTA FILLING
Add 750g ricotta cheese, 70g of the reserved parmesan, and a pinch of nutmeg to bowl. Mix 15 sec Speed 5
Set aside ricotta filling and wash the mixing bowl
TOMATO SAUCE
Add 2 cloves of garlic to bowl and mince 3 secs Speed 7
Add 200g brown onion and chop 4 secs Speed 5. Scrape down sides of mixing bowl with spatula
Add 1.5 tblsp olive oil and sautee 3 mins 100 degrees Speed 1
* While this is cooking place 30g breadcrumbs, 25g pine nuts and remaining parmesan cheese into a bowl and stir to mix *
When onion and garlic have cooked add 2 tins crushed tomaotes, 1.5 tblsp of tomato paste, 6 basil leaves and 1.5 tblsp of vegetable stock paste to mixing bowl and cook 7 mins 100 degrees Speed 2
Place into Thermoserver or serving bowl. Wash and dry mixing bowl.
BECHAMEL SAUCE
Place 500g milk, 50g flour, 30g soft butter, 1/4 tsp nutmeg and 1/2 tsp pink salt into bowl and cook for 8 mins 90 degrees Speed 4
* While Bechamel sauce is cooking you can put your lasagne together *
Start with a a layer of lasagne, followed by 1/3 of your ricotta filling, a layer of basil leaves and 1/3 of the tomato sauce.
Repeat until all 3 layers are complete and adding a top layer of lasagne sheets.
Pour Bechamel sauce over the sheets and scatter breadcrumb mix over the top.
Cook for approx 45mins or until golden brown
Tip
This is a really simple but delicious lasagne that you can make quickly as you can be doing something while each part of the lasagne is cooking. Serve with salad and perhaps some garlic bread.
For a cheesier option add a layer of grated cheese betwen the ricotta and the tomato. Try adding baby spinach leaves with the basil to increase the green, or add a tin of kidney beans/chick peas in with the tomato sauce when it is cooking for some extra bulk.
THIS CAN BE MADE IN TM31 and TM5 machines
I hope you enjoy this with your families 
Thermomix Model
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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
Yum, thank you for sharing your recipe. I added spinach & chickpeas as suggested.
yum!
Notes to self for next time: us half ricotta, add 2 zucchini and carrots to sauce, use double batch of skinny mix cauliflower bechemal sauce and use between layers as well as top, instead of ricotta?
Very nice - thank you
The crispy topping is awesome! Will definitely make again.
Notes to me: I added finely grated sweet potato and zucchini in for the last 2mins of tomato sauce time - do this again. Use a little less nutmeg next time and more lasagne sheets. Added grated mozzarella in between basil and tomato. Add spinach with basil next time. Use largest casserole dish. Cooked at 200degC first 10mins then looked to be browning too quickly so reduced to 180degC. Cooked for 40mins total. Would comfortably serve 6 with garlic bread and salad.
Yummy and easy
will make this again regularly
Great idea. I'm going to try that too
I'm so glad you like it. Thanks for the comments x
Thank you!
Thanks everyone for your kind comments. I'm so glad you love it ☺
A big hit with the vegetarian and non-vegetarian members of our family. They keep asking me to make it again and again. Thank you for the delicious recipe.
I really liked this recipe! I changed a few things though. I added more veggies zucchini, broccoli, cauliflower and carrot, potato, and sweet potato to the tomato sauce and chopped it up. I especially liked the topping. Will make again.