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Pasta-less Lasagna



6 portion(s)

Pasta-less Lasagne

  • 2 eggs
  • 750 g Milk
  • 4 pinch salt
  • 2 tbsp olive oil
  • 210 g plain flour
  • 500 g mince, Beef, Pork or Chicken all work well
  • 2 pinch black pepper, freshly ground
  • 1 onion
  • 4 cloves garlic
  • 1 heaped tablespoons dried Italian herbs blend
  • 1 can canned whole peeled tomatoes, Drain as much liquid as possible
  • 1 can tomato puree, I use Heinz big red tomato soup 420G
  • 1.5 heaped tablespoons brown sugar, Can use raw sugar or a small handful of fresh mint leaves
  • 1 packages grated cheese, I find a mix of "pizza cheese" and tasty work well
  • 60 g Butter
  • 6
    2h 10min
    Preparation 1h 40min
  • 7
  • 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!

Recipe's preparation

    Lets get cooking
  1. Now before everyone gets excited this is pasta-less Lasagne but it does contain flour so isn't gluten free if that's what you're looking for.

    Phase 1 - Crepes (yep this is what replaces the pasta)

    Place the eggs, 250g milk, a pich of salt, 1 tablespoon of olive oil and 120g of flour in the bowl. Mix on speed 6 for 30 seconds.

    Heat a large pan and spray with a spray oil, pour in about 1.5 tablespoon amount of batter into the pan while tilting the pan from side to side to get a nice even coverage of the pan.
    After 30-45 seconds you will notice the crepe start to "puff up" and if you shake the pan the crepe will slide freely once this happens use an egg flip to flip the crepe and cook the other side for about 20-30 seconds (until it gets the nice golden brown colour)

    Set cooked crepe aside on a cutting board to coolNow repeat until you have used all the batter, you should make 8-10 crepes
  2. Phase 2 - Meat and sauce

    In a clean bowl add your onion cut in half or quarters if its very large, and your garlic. blitz on turbo for 1 second (repeat if needed) add a good drizzle of olive oil, scrape down the sides and cook for 3 mins 100c . with about 1 mins remaining add the Italian herbs through the hole in the lid. (once ready the onions should be translucent)

    Add your choice of mince, salt & pepper and cook 100c 3-5mins (or until browned nicely.)
    Now add peeled tomatoes (make sure they are drained), the can of soup and sugar (remember you can replace the sugar with a small handful for fresh mint leaves) Cook on 100 for 25mins
    once ready the sauce should have slightly thickened if the mixture is quite watery cook for a further 10mins and check again.

    **I cook with out the MC in place, but with the basket on top of the lid with some paper towel placed in the bottom, to let the steam escape but catch the bubbling sauce at the same time**
  3. Phase 3 - Bechamel Sauce

    Now I am lucky enough to have two thermomix's so make this while the meat and sauce is cooking away.

    If you do not once the meat and sauce is cooked set it a side in a bowl or thermo saver (it doesnt matter if it cools as it will reheat once everything is in your oven)

    In the clean bowl add 90g of flour, 60g butter, 500g milk, salt and pepper (pinch of each) and a handful of grated cheese. cook 7 mins 90c speed 4
  4. Phase 4 - Building the Lasagne

    Pre heat oven to 180c.In a oven proof dish (I use glass approx 30cm x 30cm)

    add a thin layer of the meat sauce to the bottom then sprinkle a handful of your cheese over the sauce, then add a crepe (you may need to trim the edges, I normally do to make them square)
    now add a layer of the bechamel sauce use your spatula to help get a nice even spread, another small sprinkle of grated cheese, then your next crepe. Now repeat making these layers until you have used all the meat sauce. Your top layer should be a crepe covered with the bechamel sauce then a good amount of cheese to essentialy make a cheese layer.

    Now place in the oven at 180c for 30 mins (uncovered) or until golden brown, let cool for about 10 mins then cut into portions and enjoy.

    ***Tatse pretty good fresh, but 100 times better the next day if you manage to have left overs**

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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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