Ingredients
Mushroom filling
- 2 onions, quartered
- 3 clove garlic
- 240 g Large field Mushrooms
- 30 g olive oil
Capsicum filling
- 200 g Celery, Ruffly chopped
- 150 g carrot, Ruffly chopped
- 30 g olive oil
- 420 g Red and yellow capsicum, Sliced
- 200 g tomato passata
Bechemel sauce
- 1000 g hilo milk
- 100 g plain flour
- 60 g Butter
- 1 level teaspoon salt
Lasagna
- 1/4 butternut pumpkin, peeled, thinly sliced
- 1/2 can baby peas
- 1 bunch English spinach leaves
- 1 package Instant lasagna sheets
- 30 g parmesan
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put the onions and garlic in
"Closed lid" bowl chop 5 sec, speed 5.Scrape down bowl and add mushrooms and oil chop 10 sec, speed 4.
Scrape down sides and cook at 100c , 5 mins speed 1.
Set mushroom mix aside.
Put celery and carrot into
"Closed lid" chop for 3 sec, speed 5. Add 30g oil and cook 100c 5 mins, speed 1.Add your sliced capsicum and the passata to the
"Closed lid" cook at 100c 
"Counter-clockwise operation" 
"Gentle stir setting" 6 mins.Scrape down sides and cook for a further 6 mins
"Counter-clockwise operation" "Gentle stir setting" 100c.Set aside.
Put all bechamel sauce ingredients into
"Closed lid" and cook for 12 minutes at 90c on speed 4.Place the thinly sliced pumpkin in the bottom of your lasagna dish.
Top with the 1/2 can of baby peas.
Pour over some bechamel sauce.
Then a layer of lasagna sheets.
Layer with half of the capsicum filling.
Pour over some bechamel sauce.
Add on top a layer of spinach leaves.
Then a layer of lasagna sheets.
Add all of your mushroom filling.
Pour over some bechamel sauce.
Followed by a layer of lasanga sheets.
Add the remaining capsicum filling.
Pour over some bechamel sauce.
Bake in a 180 Degree Celcius Fan Forced oven for approximately 40 minutes or until golden brown.
Mushrooms filling
Capsicum filling
Bechamel sauce
Assemble in layers
Tip
This is great for getting the kids to have their vegge fix.
Thermomix Model
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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
I've made this three times and it's really delicious and popular, even with my grandkids. There's so much you can do to vary this recipe and use up ingredients that you need to use. Thanks for the recipe.
This was very yum, I didnt do all the layers as my dish is a bit smaller but it still worked out fine.
Jess
An absolute hit with my meat loving family.
I added about 20g tomato paste and a teaspoon of veggie stock concentrate. I also added some cheddar to the bechamel because you cannot have too much cheese, and sprinkled the parmesan over the top.
It still needed seasoning but the flavours were perfect, it took me ages to make-and i'm normally pretty efficient in the kitchen, so its a great weekend dish, thanks for a great recipe!
Very nice. Good way to get a big serve of veggies in. The recipe was easy to follow. Even my fussy kids ate it without complaint. I will make it again but it needs more salt- maybe vegetable stock powder in the mushroom layer. Also, I will add tomato paste to the capsicum layer and cheddar cheese to the bechemel sauce to bump up the flavour. I topped with cheddar cheese before baking and will definitely do that again. I’d like to try it with fresh pasta sheets, too.
Yummy! Best vego lasagne we have eaten
Went down so well with the family.
Thanks!
Thanks for a yummy recipe. My only down side was the mushrom layer- for me the onions ended up being too overpowering.
Wow!!! 10/10 for this recipe. Thankyou.
This was a big hit with the whole family
Very nice, thank you.
i used quite a large lasagne dish and had no problems using all of the bechemel sauce and used ricotta and grated mozzarella on my top layer. Made heaps and is even better the next day!
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