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Dairy Free Pasta Free Lasagne


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Ingredients

9 portion(s)

Dairy Free Pasta Free Lasagne

  • 150 g onion
  • 150 g Celery
  • 150 g carrots
  • 2 clove garlic
  • 40 g olive oil
  • 100 g bacon
  • 300 g Portobello/Field Mushrooms
  • 400 g crushed tomatoes
  • 100 g tomato paste
  • 500 g Beef mince
  • 2 tbsp Vegetable stock paste

Bechamel Sauce

  • 800 g cauliflower
  • 150 g leek white part only
  • 200 g Bone Broth/Liquid Stock
  • 60 g duck fat
  • 1-2 tbsp Stock Paste, depending on how salty you like it

"Pasta" Sheets

  • 2-3 Whole Eggplant, thinly sliced
  • 1 tsp salt
  • 6
    45h 0min
    Preparation 45h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe's preparation

    Lasagne Sauce
  1. Place Mushrooms in the bowl and chop until it resembles mince meat texture speed 5, approximately 6 seconds. Remove from bowl and set aside.
  2. Place Onion, Celery, Garlic and Carrots into the bowl and chop 5 seconds, speed 5 Closed lid
    Add oil and saute without MC for 3 mins, speed 1
    Add diced bacon and saute for 1 min, speed 1
  3. Add chopped mushroooms, tomatoes, tomato paste, beef mince and vegetable stock paste and mix on speed 5 for 4 seconds until all mixed together.
    Cook for 20 mins, 100degC speed 1.5 Counter-clockwise operation
  4. Carefully squeeze out excess water from the slices and set slices aside for layering.
  5. Once the sauce is cooked, pour meat sauce into the simmering basket to drain off the excess liquid into a bowl for use in another dish (ie soup), place meat sauce into a thermoserver and set aside
  6. Bechamel Sauce
  7. Place all ingredients into bowl and with MC on, chop on speed 7 for 8 seconds. Scrap down sides of bowl to ensure all is chopped and repeat if necessary.
  8. Cook Cauliflower mixture for 20 mins 100 deg speed 3
    After cooking, blend on speed 9 for 30-45 seconds
    Scrape down sides and repeat if necessary until mixture is smooth
  9. Build the Lasagne
  10. Preheat the oven to 180deg C
    Put down a thin layer of the cauliflower sauce into the base of your dish and top with a layer of eggplant slices.
  11. Cover with a layer of meat sauce and place another layer of the bechamel sauce over the meat. Cover this with eggplant slices and so on until you have used all your product.
  12. Cover with foil and place into the oven for approx 45 mins
    Check that the eggplant is cooked right thru
    Serve with a side salad or extra steamed veggies
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Accessories you need

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Tip

If you can tolerate dairy, add a handful of cheese to the cauliflower bechamel before blending
For extra bacon flavour, fry off the bacon in a pan until crispy and add the crispy bacon and bacon fat to the bowl at the same step as the mushroom.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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