Thermomix Lasagna Recipe
My easy Thermomix Lasagna recipe has a yummy chunky vegetable and beef sauce which makes it a great way to sneak some extra veggies into the kids. It's also freezer friendly.
Servings: 6 people
- 2 cloves garlic
- 150 grams brown onion cut in half
- 20 grams olive oil
- 100 grams zucchini
- 100 grams carrot
- 50 grams sweet potato
- 800 grams crushed tomatoes
- 1 tablespoon mixed herbs
- 80 grams tomato paste
- 600 g beef mince
- 1 box Lasagna sheets
For the Cheese Sauce
- 30 grams butter
- 20 grans plain flour
- 250 grams milk
- 100 grams tasty cheese 3cm pieces
- 50 grams parmesan cheese 3cm pieces
- ½ teaspoon of nutmeg
- pinch to taste
Place the brown onion and garlic into your Thermomix bowl. Mix for 3 seconds, speed 7 to grate.
Scrape down the sides of the bowl and add the zucchin, carrot and sweet potato which have all been cut into 3cm pieces. Mix for 5 seconds, speed 7 to grate.
Scrape down the sides of the bowl and add the olive oil. Cook for 3 mins, varoma temperature, speed 2.
Scrape down the sides of the Thermomix bowl and add the crushed tomatoes, mixed herbs and tomato paste. Place the beef mince into the steaming basket and break up with your spatula. Carefully place the basket into the Thermomix bowl and cook for 10 mins, varoma temperature, speed 3.
Gently stir the mince and cook and cook for a further 4 minutes, varoma temperature, speed 2 - or until the mince has cooked through.
Carefully transfer the meat into the Thermoix bowl and mix for 15 seconds, speed 3. Set aside while you make the cheese sauce.
Place the pieces of the tasty and parmesan cheese into a clean Thermomix bowl and nix for 10 seconds on speed 9 or until finely grated.
Add the butter, plain flour, milk, nutmeg and salt and pepper to your Thermomix bowl and cook for 7 minutes, 80 degrees on speed 4.
Putting the Lasagna Together
Preheat your oven to 180 degrees and take out a large lasagna dish.
Place a layer of pasta on the bottom of the dish and add ⅓ of the meat sauce. Place another layer of pasta on top before adding another ⅓ of the meat sauce on top. Repeat until you have used all of your meat sauce and have a layer of pasta on top.
Pour the cheese sauce over the top layer of pasta and place the baking dish into the oven to cook for 35 - 40 minutes. Cut into pieces to serve.
- You can also use a mixture of beef and pork mince for this recipe.
- The vegetables can also be omitted or increased if your prefer, you can also substitute the sweet potato with an extra carrot if you wish.
- This Lasagna is freezer friendly and can be stored for up to three months.
- Either fresh or dry lasagna sheets can be used for this recipe.
Serving: 0g | Calories: 784kcal | Carbohydrates: 80g | Protein: 40g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 632mg | Potassium: 1222mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4855IU | Vitamin C: 22mg | Calcium: 375mg | Iron: 6mg