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Goats cheese and truffled celeriac lasagne - Converted from Neil Perry's recipe in Good Weekend 15/8/15



8 portion(s)


  • 3 eggs
  • 300 grams plain flour
  • 30 grams extra virgin olive oil

Tomato sauce

  • 35 grams extra virgin olive oil
  • 60 grams brown onion
  • 1 level teaspoon sea salt
  • 3 cloves garlic
  • 85 grams dry white wine
  • 1 pinch caster sugar
  • 800 grams Diced Tinned Tomatoes

Celeriac cream

  • 40 gram Butter
  • 1 teaspoon sea salt
  • 1600 grams celeriac, peeled and chopped
  • 220 grams pure cream
  • 20 grams Truffle Oil

Spinach wilt

  • 40 grams Butter
  • 1 leek, roughly chopped
  • 1 teaspoon sea salt
  • Pepper, to taste
  • 2 bunches english spinach
  • 300 grams goats cheese, crumbled
  • 6
    1h 30min
    Preparation 1h 0min
  • 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

  1. Add eggs, flour and oil to TM bowl.

    Select Dough function. Knead 2 mins.

    Rest pasta in thermomat (or cling wrap).

    Roll into lasagne sheets with pasta machine.


  2. Tomato sauce
  3. Place onion in TM bowl. Chop 3 sec/ spd 6 Scrape down sides of bowl.

    Add 35g olive oil. Saute 10 mins/ 100 degrees/ spd 1 / MC off.

    With blades running on spd 5, drop garlic clove onto running blades through hole in lid. - 2 seconds. Scrape down sides of bowl.

    Saute 4min30sec/ 100 degrees/spd 1 / MC off.

    Add wine and sugar. Cook 10 min/Varoma/spd 1/ MC off.

    Add tomatoes. Cook 20 mins/Varoma/spd 1.5 / simmering basket on lid.

    Place in thermoserver to keep warm until ready to layer up.


  4. Celeriac cream
  5. Add butter to TM bowl. Melt 2mins/90 degrees/spd1.

    Add celeriac and salt. Cook 5 mins/100 degrees/spd 2.

    Add cream. Simmer 10 mins/98 degrees/spd 2/simmer basket on lid. Check that celeriac is tender. If not, cook for another few minutes.

    Add truffle oil. Puree mixture for 1 minute, starting at spd 5 then increasing slowly to spd 9.

    Set mixture aside ready for layering.

  6. Spinach wilt
  7. Cut spinach leaves from the bunch; discard stems and wash leaves thoroughly.

    Add butter and leek to TM bowl. Add salt and pepper to taste. Cook 8 mins/100 degrees/ spd 1 until leek is soft.

    Add spinach leaves. Cook 4 mins/100 degrees/reverse/spd 1.5 until spinach is wilted.

    Remove from heat. Drain off excess liquid.


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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Add a comment
  • I have never seen spinach for

    Submitted by InAWhirl on 10. January 2016 - 01:34.

    I have never seen spinach for sale in bunches. Can anyone tell me what a bunch would weigh?

    TM5 ordered 04/10, paid in full at time of purchase. 

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