Vegetarian Lasagne

Vegetarian Lasagne

Serves 6
Delicious! 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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