Vegetarian Lasagne

Vegetarian Lasagne
Print Recipe

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

Rockin’ Spaghetti

rockin-spaghetti
rockin-spaghetti
Print Recipe

Rockin’ Spaghetti

Serves 4
A new twist on a classic dish. You will find piles of flavour in this Italy meets morocco pasta recipe. Delicately spiced and full of vegetables it is so good!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins

Ingredients

  • 2 tbsp Rockin’ Moroccan Spice Blend
  • 500 g mixed vegetables (carrot, onion, celery, spinach, zucchini, rocket, capsicum, mushrooms) roughly chopped
  • 50 g olive oil
  • 500 g minced meat (pork or beef)
  • 100 g wine (red or white)
  • 400 g can crushed tomatoes
  • Spaghetti
  • Feta (optional)

Instructions

  • Thermomix recipe – adjust for stovetop accordingly
  • Add 500g of mixed vegetables to your bowl. This is a great way to use up left over vegetables. You can use pretty much anything you have to hand.
  • 5 secs | speed 7
  • Add 50g olive oil
  • 5 mins | speed 2 |120°
  • Add 500g minced meat and break up any large pieces with a spatula
  • 8 mins | R speed 1 | 120°
  • Add 100g wine
  • 5 mins | R speed 1 | Varoma
  • Add 400g canned crushed tomatoes and 2 heaped TBSPs Rockin Moroccan Spice Blend
  • 20 mins | R speed stir | 100°

Notes

Serve with spaghetti topped with feta and a drizzle of olive oil.
By Bec Gilhooley