THERMOMIX ® RECIPE

1 Vegetarian Lasagne

Recipe's preparation

1. Preheat oven to 200C.

2. Slice vegetables length ways into thin slices.

3. Spread vegetables in a single layer across 2 or 3 baking trays, drizzle with oil and salt and pepper if desired. Roast for 20 mins or until browned and softened.

Tomato Sauce

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 beans in bowl and chop on spd 5 for 5 seconds.

4. Add herbs and cook for 15 mins, 100C and spd 1. If needed add a thickener of 1 to 2 tablespoons (I did not need a thickener).

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 pumpkin, then top with tomato sauce covering all the entire area. Repeat the process and leave the top of the lasagne sauce free.

6. Proceed to white sauce.

White Sauce

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 top with left over parmesan and lupin flakes. 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.