You are here:
  1. Home
  2. Main dishes - meat
  3. Lasagne


1 Lasagne

2 Main dishes - meat recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Lasagne

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

6 portion(s)

Meat Sauce

  • 1 onion, cut in quarters
  • 4 cloves garlic
  • 20 g olive oil
  • 1 g Kilo Beef Mince
  • 800 g Tinned Diced Tomatoes
  • 2 tsp dried mixed herbs
  • 25 g white sugar
  • 5 g salt
  • Freshly ground black pepper
  • 160 g tomato paste
  • 230 g red wine

Lasagne Sheets

  • 1 package (box) of Lasagne Sheets, Alternatively you could make fresh lasagne sheets

Bechamel Sauce

  • Made from EDC recipe book (page 32)
Add to shopping list
5

Recipe's preparation

    MEAT SAUCE

  1. 1. Pre-heat oven to 180 degrees. Grease Large rectangular Lasagne Dish, set aside.

    2. Add Onion and Garlic to bowl. Chop 3 sec, sp 7

    3. Add Oil and Saute 3 mins, sp 1, Varoma Temp

    4. Add all other ingredients and cook 20-25 mins, Counter-clockwise operation , sp1, 100 degrees temp

    5. Place in Thermoserver 

     

    2. Bechamel Sauce

  2. Make batch of EDC Bechamel Sauce as per cookbook directions

    3. ASSEMBLING LASAGNE

  3. 5. Place one third (1/3) meat sauce into base of previously prepared lasagne dish

    6. Cover with lasange sheet/s

    7. Spread one third (1/3) Bechamel sauce over lasagne sheet/s and cover with another layer of lasagne sheet/s

    8. Continue alternating meat sauce, lasagne sheet/s, bechamel sauce, finishing with a layer of bechamel sauce

    9. Cover top with a layer of grated cheese of your choice (I used Mexican Blend from Kirkland - bought at costco in bulk bags - but tasty cheese works great too!)

    10. Place on an oven tray to avoid spilling over in oven and bake for 35-40 mins or until lasagne is soft when knife is inserted down to base.

10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

To avoid meat turning to mush i like to place into TM in chunks approx 3-5 cm big instead of breaking it up as it keeps a chunky texture to it. When placing in base of dish i scoop out all the bulky meat bits and break up and leave as start of base tmrc_emoticons.;)

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.

Other users also liked...

Comments

Add a comment
  • There are no comments at the moment.