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1 Vegetarian Lasagne

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Vegetarian Lasagne

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Ingredients

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Layers

  • 3 large red capsicums
  • 2 Medium Eggplants
  • 2 large sweet potatoes
  • 3 large zucchini
  • 20 g extra virgin coconut oil
  • 2 cups fresh baby spinach leaves
  • 1/2 cup fresh basil

Tomato Sauce

  • 20 g extra virgin coconut oil
  • 1 Medium Brown Onion, halved
  • 2 clove garlic
  • 750 g Ripe tomatoes, halved
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregan
  • salt and peper to taste
  • 200 g portabello mushrooms

White Sauce

  • 2 tablespoon extra virgin coconut oil
  • 3 tablespoon cornflour, or arrowroot or any preferred thickener
  • 250 g lactose free milk (or milk of choice)
  • 1 teaspoon paprika
  • 80 g parmesan
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  • 6
    50min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    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
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Recipe's preparation

  1. 1. Preheat oven to 200C.

    2. Cut capsicum into quarters and remove all seeds and membranes.

    3. Slice eggplants, zucchini and potatoes length ways into thin slices.

    4. Spread vegetables in a single layer across 2 or 3 baking trays, drizzle with oil and salt and pepper if desired. Roast for 15 mins or until browned and softened.

    5. When done, remove from oven and place capsicum into a snaplock back and stand for 5 to 10 mins. Then peel away the skins.

     

     

     

    2. Tomato Sauce

  2. 1. Place onion and garlic into bowl. Chop on speed 5 for 5 seconds.

    2. Add oil and saute for 3 mins, 100C and spd 1.

    3. Add tomatoes and mushrooms and chop on spd 5 for 3 seconds. If you would like the consistency less chunky then chop for another 1 sec more.

    4. Add herbs and cook for 15 to 20 mins, 100C and spd 1. Remove the MC whilst cooking and replace with the basket in order to get rid of the excess water and allow the sauce to thicken. It should not be extremely watery. If needed add a thickener of 1 to 2 tablespoons.

    5. Once you're happy with consistency of sauce, grab your desired oven proof dish (roughly 20 to 24cm square) and begin single layering with eggplant, sweet potato, zucchini and 1/2 of the spinach and basil, then top tomato sauce covering all the entire area. Repeat the process and the lasagne should have spinach and basil on the top.

    6. Proceed to white sauce.

    3. White Sauce

  3. 1. Place parmesan into clean and dried bowl and mill on spd 10 for 15 secs. Remove half the cheese into another bowl.

    2. Add all ingredients into the bowl and blend on speed for for 60 secs. Mixture must be mixed well. Scrape down sides of bowl.

    3. Cook on 90C, 3 mins on spd 2.5. Once done, check the thickens and do another minute if required.

    4. Pour white sauce over lasagne and bake in the oven for 30 to 40 mins or until golden brown. Let the lasagne rest for 10 minutes or so before serving to thicken.

    5. Serve.

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Tip

This recipe was converted from the cookbook Nourish by Lorna Jane Clarkson.

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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  • This was a delicious recipe.

    Submitted by mbear31 on 20. March 2016 - 14:58.

    This was a delicious recipe. I did add some tasty cheese between the vegetable layers for some extra cheesiness. Yummo.

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  • Thanks so much for trying my

    Submitted by The Power of Real Food on 9. February 2015 - 00:58.

    Thanks so much for trying my recipe. Yes the mushroom adds another dimension to the sauce. I'm so glad you enjoyed it. tmrc_emoticons.)

    Come and join my page to see more of my recipes at The Power of Real Food


    (https://www.facebook.com/The-Power-of-Real-Food-315378415294780/)


     


     

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  • Was so excited to try this

    Submitted by AuntyK on 8. February 2015 - 14:19.

    Was so excited to try this and I was not disappointed. I had never put mushrooms into my pasta sauces before and was impressed by the difference. Thank you.

    AuntyK

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