Vegetable Lasagna

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Recipe's preparation

Vegetable Sauce

Place carrot, capsicum, onion, garlic and basil in TM bowl and chop for 5 – 10 seconds on speed 6 using the spatula to help stir

Add oil and cook for 10 minutes, Varoma temperature, reverse speed (stop half way through and give a stir)

Add the tinned tomatoes, tomato paste and vegetable stock concentrate and cook for 15 minutes, 100 degrees, reverse speed 

Bechamel Sauce

Melt butter for 2 min / 100 ° / Spd 1. Add flour & cook for 1 min / 100 ° / Spd 1. Add milk & salt, scrape flour mixture from bottom through milk & mix for 2 sec / Spd 5 to combine.                               Cook for 8 min / 100 ° / Spd 2.                                         Check if all flour combined by scraping again with spatula, then briefly mix again for 2 sec / Spd 5.

Assembling Lasagna

Assemble lasagna using vegetable sauce, layer of lasagna sheets, layer of bechamel sauce, repeat until finished. Finish top layer with a layer of bechamel sauce and parmesan cheese.

Bake for 45 to 55 minutes or until the top is golden and the pasta tender (cover top loosely with foil if over browning during cooking)

Stand for 5 minutes and then serve