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1 Vegetable lasagna

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Vegetable lasagna

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Ingredients

6 portion(s)

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
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Recipe's preparation

    Mushrooms filling

  1. 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. 

    2. Capsicum filling

  2. 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 operationGentle stir setting 100c.

    Set aside.

    3. Bechamel sauce

  3. Put all bechamel sauce ingredients intoClosed lid and cook for 12 minutes at 90c on speed 4.

    4. Assemble in layers

  4. Place the thinly sliced pumpkin in the bottom of your lasagna dish.

     

  5. Top with the 1/2 can of baby peas.

    Pour over some bechamel sauce.

    Then a layer of lasagna sheets.

     

  6. 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.

  7. 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.


  8. Bake in a 180 Degree Celcius Fan Forced oven for approximately 40 minutes or until golden brown.

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Tip

This is great for getting the kids to have their vegge fix.

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.

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  • I've made this three times and it's really...

    Submitted by 2Seventy5 on 18. May 2020 - 14:02.

    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.

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  • This was very yum, I didnt do all the layers as my...

    Submitted by gingerchef_jess on 10. February 2020 - 00:55.

    This was very yum, I didnt do all the layers as my dish is a bit smaller but it still worked out fine.

    Jess

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  • An absolute hit with my meat loving family....

    Submitted by hayleyh on 28. April 2019 - 08:48.

    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!

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  • Very nice. Good way to get a big serve of veggies...

    Submitted by Ekky22 on 21. April 2019 - 20:27.

    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.

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  • Yummy! Best vego lasagne we have eaten

    Submitted by Penny83 on 3. September 2017 - 07:04.

    Yummy! Best vego lasagne we have eaten

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  • Went down so well with the family. ...

    Submitted by mpjdevile on 9. April 2017 - 02:00.

    Went down so well with the family.

    Thanks!

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  • Thanks for a yummy recipe. My

    Submitted by Nae21 on 16. November 2016 - 09:59.

    Thanks for a yummy recipe. My only down side was the mushrom layer- for me the onions ended up being too overpowering. 

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  • Wow!!! 10/10 for this recipe.

    Submitted by sher96 on 3. October 2016 - 21:21.

    Wow!!! 10/10 for this recipe.  Thankyou. 

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  • This was a big hit with the

    Submitted by Karenstu on 9. February 2016 - 13:56.

    This was a big hit with the whole family

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  • Very nice, thank you. i used

    Submitted by PinkSwan on 17. November 2015 - 21:04.

    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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  • This recipe although a bit

    Submitted by tondeb2 on 18. April 2015 - 19:54.

    This recipe although a bit time consuming and I am only 2 days old to thermi was  devine... I will be definatley be making this again. Cant stop eating it.!! Thanks for recipe!

     

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  • Delicious even without the

    Submitted by Bettybloop on 20. February 2015 - 20:07.

    Delicious even without the spinach and pumpkin when you're needing to use up leftovers. 

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  • We enjoyed this dish. The

    Submitted by shall40 on 27. November 2014 - 22:01.

    We enjoyed this dish. The instructions were clear and easy to follow. Next time I will cook the onions without mc so the onions cook out more. I used tomato puree instead of Passata (is there any difference?) which worked fine. I made sure I strained the liquid from the mushroom and capsicum mixes so the lasagna was firm and not runny. I made the lasagna sheets - 2 eggs and 200g flour was enough. Thank you for sharing, we will definitely make it again.

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  • Yum!!!!! I added fresh basil

    Submitted by Ylittle19 on 16. June 2014 - 15:58.

    Yum!!!!! I added fresh basil to the spinach layer, and also halved the white sauce recipe. I used ricotta inbetween layers and just used the cheese sauce for the top tmrc_emoticons.) 

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  • This is delicious! Ive made

    Submitted by nlw0910 on 14. June 2014 - 16:43.

    This is delicious! Ive made it for my daughter in law, who is vegetarian, for her birthday dinner and I think it will be something I make more often. Its easy to make, especially the bechamel sauce. Thanks for a great recipe tmrc_emoticons.)

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  • Simple and very tasty. My

    Submitted by Mib8612 on 3. June 2014 - 01:11.

    Simple and very tasty. My husband doesn't like mushroom so when I was adding the layers, I just added it to one side only (left/right only). Worked perfectly. Thank you for such a straight forward bechemel sauce, so easy. Will definitely make again.

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  • Awesome, glad you enjoyed

    Submitted by Kim Spence on 7. May 2014 - 16:08.

    Awesome, glad you enjoyed tmrc_emoticons.D

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  • Very very nice

    Submitted by Sjourdainne on 4. May 2014 - 20:56.

    Very very nice indeed!

    Creamy, moist and still quite healthy, perfect dish for a Sunday night with leftover for Monday lunch.

    I made only half the bechamel which was enough, and it took only over 30 min to be ready.

    Thank you for sharing. I keep the recipe for a repeat  tmrc_emoticons.)

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