Vegetarian Lasagne
Serves 6Delicious! Thermomix friendly and can be adjusted to suit regular stove top cooking.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Ingredients
- 1 sachet Holy Chilli Guacamole Gourmet Seasoning
- ½ brown onion
- 2 garlic cloves
- 1 handful basil leave
- 2 carrots roughly chopped
- 1 stick celery roughly chopped
- 1 small sweet potato peeled and roughly chopped
- 100 g mushrooms halved
- 1 red capsicum roughly chopped
- 2 zucchini roughly chopped
- 3 tomatoes halved
- 400 g diced tinned tomatoes
- 300 g passata
- 50 g red wine
- 20 g TM vegetable stock concentrate = 1 stock cube
- Salt and pepper to season
- 1 portion béchamel sauce
- 100 g tasty cheese for topping
- ½ cup breadcrumbs
- 1 package 1 package lasagne sheets
- Bechamel Sauce
- 40 g Butter
- 40 g Plain Flour
- 500 g Milk
- ½ tsp salt
- 2 pinches ground black pepper
- 2 pinches ground nutmeg (optional)
- Place butter into mixing bowl and melt 3min/100degrees/speed 1.
- Add flour and cook 3 min/100degrees/speed 1
- Add milk, salt, black pepper and nutmeg (if using) and cook 6 min/90degrees/speed 4. Serve immediately or use as needed.
Instructions
- Grate all cheeses for Bechamel Sauce and Lasagne topping in TM bowl – set aside.
- After giving TM bowl a quick rinse, place onion, garlic cloves and basil in bowl and chop for 3 seconds, speed 6. Scrape down sides of bowl then saute for 2 minutes, 100degrees, speed 1.
- To sautéed mixture, add roughly chopped carrot, celery & sweet potato. Chop for 4 seconds, speed 5. Scrape down sides then add softer vegetables, roughly chopped capsicum, mushrooms, zucchini & tomatoes. Chop for 6 seconds, speed 5.
- To vegetable mixture, add passata, wine, pepper & vegetable stock. Cook veggie bolognaise mixture for 20 minutes, 100 degrees, reverse speed 1.
- Stir Holy Chilli Guacamole Gourmet Seasoning through the sauce and set aside while making the Bechamel sauce.
- Give TM bowl a quick rinse and make your Bechamel sauce
- Layer your lasagne as you normally do in a baking dish – if you don’t normally make lasagne, I tend to layer it following this pattern –
- Bolognaise – bottom
- Lasagne Sheets
- Bechamel sauce
- Bolognaise
- Lasange Sheets
- Bechamel sauce
- Bolognaise
- Lasagne Sheets
- Bechamel sauce
- Grated cheese and breadcrumbs on top
- Cooking for approximately 30mins in the oven on 180 degrees until well browned.
Notes
By Bec Gilhooley
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