Ingredients
Bolognaise sauce
- 1 clove garlic
- 1 onion, quartered
- 15 grams oil
- 600 grams mince meat (approx), premium/heart smart
- 2x400 gram tin of diced tomatoes
- 2 tablespoon tomato paste
- 1 can water, just using your tomato tin
- 2 carrot, roughly chopped
- 1 Zuchini, roughly chopped
- 1 tablespoon TM Veggie Stock
- 25 grams Worstershire sauce
- 5 grams sugar
Bechamel Sauce (From Cookbook)/Cheese sauce
- 100 grams Butter, softened/melted
- 100 grams plain flour
- 1000 grams Milk
- 1 teaspoon salt
- 1 dash cracked pepper
- 50 grams Tasty Cheese (light), roughly chopped
For Assembly
- 1 package Lasagne sheets, fresh or dry (I just use the dry)
- 150 grams Tasty Cheese (light), roughly chopped
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Grate all the cheese and set aside.
Place onion & garlic in TM and chop 3secs/speed 5
Place oil in a deep frying pan or pot and brown onion, garlic and mince (I still use this method for cooking bolognaise sauce). Once brown add tomatoes, paste & water, stir to mix through.
Place carrot & zucchini in TM bowl. Chop 5-7secs/speed 7. add to bolognaise sauce. Also add veggie stock, worsteshire sauce & sugar.
While the bolognaise sauce is cooking commence cheese sauce in clean TM bowl.
Add all other ingreadients and cook 14mins/90degrees/speed 4
greese a lasagne dish (I use spray oil)
Place 1/3 of the bolognaise sauce into the bottom of the dish, layer with lasagne sheets (cutting to size) and then 1/3 of cheese sauce. Repeat another 2 times (You should finish with cheese sauce on top). Sprinkle the cheese over the white sauce.
Cover with baking paper then foil and place in oven for 25 minutes.
Remove baking paper & foil and cook for another 25 mins.
Remove from oven and allow to rest for 5-10 minutes.
Bolognaise sauce
Cheese sauce
Assembly
Tip
There may be a bit of Meat sauce left over, depending on your size of the lasagna dish
Serve with steamed veggies of your choice
Thermomix Model
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Recipe is created forTM 31
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Comments
Really lovely lasagne. I agree about cooking the mince component on the stove and loved the hidden vegetables in the meat sauce. For the bechamel I made it with powdered milk and left out the cheese added a pinch of nutmeg. I did put cheese on the top and had some leftover mozzarella ball so broke that up. I forgot the Worcestirshire sauce in the meat but did add a splash of red wine. Also had some fresh basil in the freezer, so placed the leaves between the layers.