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1 Vegetarian Eggplant Lasagne

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Vegetarian Eggplant Lasagne

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Ingredients

8 portion(s)

Eggplant Sauce

  • 1 carrot
  • 175 g mushrooms
  • 1 tbsp OilveOil
  • 1 tbsp coconut oil
  • 1 onion
  • 2 clove garlic
  • 600 g eggplant
  • 1 bunch Oregano
  • 1 can tomatoes, diced
  • salt
  • pepper

Basic Cookbook Bechamel Sauce

  • 40 g Butter
  • 40 g plain flour
  • 500 g Milk
  • Nutmeg
  • Salt and pepper

Topping

  • 100 g cheese, grated

Pasta

  • 1 package Lasagne sheets, dry or fresh
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  • 6
    1h 0min
    Preparation 30min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Preparation

  1. Add cheese to bowl.

    Place MC on.

    Grate 5 seconds speed 5.

    Set aside.

    Clean and dry bowl.

  2. Add carrot and mushrooms to bowl.

    Place MC on.

    Grate 5 seconds speed 5.

    Set aside.

    3. Eggplant Sauce

  3. Place oil, halved onion, garlic cloves and roughly chopped eggplant in bowl.

    Place MC on.

    Chop 10 seconds speed 4.

  4. Scrape down the sides of the bowl.

    Saute 4 mins 120 degrees speed Gentle stir setting

     

  5. Add oregano, chopped mushrooms and carrots, tomatoes and salt and pepper to taste.

    Place MC on.

    Cook 10 mins 100 degrees Counter-clockwise operationGentle stir setting

    6. Basic Cookbook Bechamel Sauce

  6. Follow the directions in the Basic Cookbook for Bechamel Sauce.

     

    7. Construction

  7. Create thin layers of the following in a pyrex or other baking dish (rectangular large):

    Eggplant sauce; Lasagne sheet; Bechamel sauce.

    Repeat ending with Eggplant sauce.

    Top with cheese.

    Bake 30 mins in the oven at 180 C.

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Accessories you need

  • Spatula TM5/TM6
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Tip

You can pause prior to baking once the lasagne is constructed.

You can freeze the lasagne after cooking.

If you require lactose free you can substitute soy or almond milk instead of milk and use lactose free cheese.

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.

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Comments

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  • Made this at the weekend, was so delicious. my 5...

    Submitted by Hiddly on 2. March 2020 - 21:54.

    Made this at the weekend, was so delicious. my 5 year old couldn't get enough.
    i did at some lentils to bulk it out a little.

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  • I made this and it was an instant winner! I did...

    Submitted by Liesl68 on 25. February 2017 - 17:12.

    I made this and it was an instant winner! I did add a tbsp of veg stock to the eggplant sauce to jazz it up a bit. Divine!

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  • I am so sorry Julie - I

    Submitted by AnniePenny79 on 30. November 2016 - 23:20.

    I am so sorry Julie - I forgot to add the temperature.  I have fixed it.  It is a normal moderate oven - so 180 C.  I hope you do make it and enjoy it. 

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  • I would like to cook this,

    Submitted by julielou2412 on 10. October 2016 - 22:13.

    I would like to cook this, however, I cannot find an oven temperature in this recipe. 

    Julie.  

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