Ingredients
Bolognaise Sauce
- 1 onion, quartered
- 1 carrot, roughly chopped
- salt and pepper to taste
- 1 clove garlic
- 20 grams oil
- 500 grams mince beef, (approx)
- 1 bay leaf
- 400 gram tin of tomatoes
- 2 heaped tablespoons tomato paste
- 1 heaped tablespoon Stock Concentrate, (TM vegetable stock concentrate)
Bechamel Sauce (from EDC Cookbook)
- 500 grams Milk
- 50 grams plain flour
- 50 grams Butter
- 1/2 teaspoon salt
Pasta & Cheese
- 1 package fresh lasagne sheets
- 250 grams Mozzarella Cheese, grated
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place Onion, Carrot and Garlic into TM Bowl. Chop for 7 seconds on Speed 7.
2. Scrape down sides of bowl. Add oil, mince and bay leaf. Cook on Varoma Temp for 10 minutes, reverse and speed soft.
3. Scrape down sides of bowl. Add tin tomatoes, tomato paste and stock concentrate. Cook at 100 degrees for 10 minutes, reverse and speed soft.
4. Transfer into Thermo Server to keep warm while making bechamel sauce.
Clean and dry Thermo Bowl
Place all ingredients into TM bowl and cook for 7 minutes at 90degrees on Speed 4.
Pre-heat oven to 180 degrees.
Grease a lasagne baking dish.
Using a slotted ladle to drain excess liquid from meat mixture, scoop meat first into baking dish, then fresh lasagne sheets, then meat, then bechamel sauce, then fresh lasagne sheets, then meat, ending with bechamel sauce. Sprinkle with mozzarella cheese. Bake in oven until golden brown on top.
Bolognaise Sauce
Bechamel Sauce (recipe on page 58 of EDC)
Putting Lasagne together
Tip
Serve with a tossed salad
Thermomix Model
-
Recipe is created for
TM 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
kristynsteve0: I have only seen this a few years late 🤪
I used the blade over when I added the mince it's not needed but I use one my family prefers the texture
Susan Ken: the blade cover isn't required for this recipe.
I made this for my family for lunch today. As a coeliac, I used gluten free fresh lasagne sheets, and gluten free Aldi Plain Flour for the Bechamel Sauce. The sauce was a bit runny, so I will use less milk next time (as there was heaps of sauce left over). My family thought it was really nice and mentioned that if they hadn't known, they would not have picked it for a gluten free dish. This recipe will certainly be one of my go to recipes for when I host friends/family for lunch.
Juliestill: at what stage do you use the blade cover please?
Thanks
Sue
Yum!!! So easy to make. Will definitely be making this again.
Delicious!
Bon000000: please tell me what that is!!! I hate mushy mince!!!
CNocturnum:how much chorizo did you add?
Did this with some chorizo added in. Stopped the mince from becoming puree and outstanding flavour combination with the bechamel.
Delish.
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