The BEST Thermomix Lasagne recipe you'll ever try! Layers of creamy bechamel sauce, rich bolognese, fresh lasagne sheets and gooey melted cheese!
A family favourite dinner that will be on the table in just over an hour.
Lasagne is one of my family's most loved (and requested dinners).
And while they love my easy (cheats!) lasagne, this version with creamy bechamel sauce is just that little bit extra special.
It really is worth the tiny bit of effort it takes!
Have it on the table in just over an hour... and keep those hungry tummies happy!
Serve on it's own or add a side of homemade focaccia bread or a simple rocket and parmesan salad.
Why You're Going To Love This Recipe
This is one of my favourite family dinners to cook (and eat!)
- Classic recipe - the Thermomix machine makes preparing an old fashioned lasagne so incredibly easy! It will prepare and cook the bolognese and bechamel sauces for you. All you need to do is assemble the layers and pop it in the oven!
- Oozy, gooey & cheesy - the mozzarella cheese and bechamel sauce makes this lasagne recipe SO creamy, cheesy and delicious.
- Feeds a crowd - this makes a BIG lasagne which means you can feed the whole family (and extra's) with leftovers too!
- Freezer-friendly - lasagne is one of those recipes that freezes SO well! Simply defrost and reheat for an easy family meal. Leftovers always taste so good.....
What You Need
A classic Thermomix Lasagne is made using basic, budget friendly ingredients.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
For The Lasagne
- Lasagne sheets - I like to use fresh lasagne sheets rather than the dried sheets as they cook much quicker and stay softer and more moist.
- Cheese - mozzarella is the secret to this oozy cheesy beef lasagne! Grated parmesan on top also gives that extra flavour!
For The Bolognese Sauce
- Celery, carrot and onion - roughly chopped.
- Garlic - you can use either store-bought minced garlic or mince your own garlic cloves.
- Onion - a halved brown (or yellow or red) onion.
- Mince - use a combination of pork and beef mince for the BEST bolognese sauce.
- Herbs - I use classic Italian dried herbs - parsley, oregano, rosemary and a bay leaf.
- Vegetable stock powder - or vegetable stock paste.
- Wine - you can use either white wine or red wine in this recipe, or if you prefer, you can subsitute the wine with liquid vegetable stock.
- Tomato paste - this gives a richness to the flavour of the sauce.
- Diced tomatoes - choose diced or crushed tomatoes.
For The Bechamel Sauce
- Butter - if using salted butter, you can omit the extra salt for seasoning.
- Flour - use regular plain (all-purpose flour). When cooked with the butter, this roux thickens the sauce.
- Milk - it's important to use full cream (full fat) milk (not skim or light milk) as skim milk will result in a thinner sauce.
- Salt & pepper - season to taste.
- Ground nutmeg (optional) - this is a classic ingredient in a bechamel sauce. It has a strong yet subtle flavour so you only need a small amount.
Equipment Required
To make lasagne in your Thermomix, you will need:
- Any of the Thermomix models for this recipe (TM31, TM5 or TM6). The Thermomix will cook both the bolognese sauce and the bechamel sauce for you!
- Large baking dish - approximately 33cm x 22cm.
- Oven - if your oven is not fan-forced, increase the temperature by 10-20 degrees. Keep an eye on the lasagne while cooking to ensure it is not browning too much, and if it is, cover loosely with a sheet of foil while it finishes baking.
Step By Step Instructions
Follow my step by step guide to preparing and cooking the perfect Thermomix Lasagne!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Prepare The Bolognese Sauce
Finely Chop The Vegetables
Place the roughly chopped celery, carrot, halved onion and garlic into the Thermomix bowl. Mix for 3 seconds, Speed 7. Scrape down sides of mixing bowl.
Saute The Vegetables
Add the olive oil and saute the vegetables for 5 minutes, 100 degrees, Reverse, Speed 2, until softened.
Add The Beef & Herbs
Add the beef mince, pork mince, bay leaf, stock powder and dried herbs to the bowl.
Cook for 5 minutes, 100 degrees, Reverse, Speed 1. Use the spatula through the MC hole to help mix together.
Add The Tomatoes, Wine & Tomato Paste
Insert the Butterfly attachment and add the tomatoes, tomato paste and wine to the bowl.
Cook for 25 minutes, 100 degrees, Reverse, Speed Soft (stirring Speed).
Keep Warm In The ThermoServer
Pour the bolognese sauce into a ThermoServer to keep warm while you prepare the bechamel sauce.
Step 2 - Make The Bechamel Sauce
Prepare The Roux
Chop the butter into chunks, and then melt in the Thermomix bowl for 2 minutes, 80 degrees, Speed 2.
Add the flour and cook for 2 minutes, 100 degrees, Speed 1.
Add the milk, salt, pepper and nutmeg (optional) and cook for 6 minutes, 90 degrees, Speed 4, until thickened.
Step 3 - Assemble The Lasagne
Spread ½ cup of bolognese sauce in the base of a baking dish.
Layer with the fresh lasagne sheets, then ⅓ of the bolognese sauce and ¼ of the bechamel sauce.
Repeat until you have 4 layers.
Finish with a layer of bechamel sauce, then grated mozzarella and parmesan cheese on top.
Bake for 30 minutes or until the lasagne is golden, bubbling and cooked through.
Expert Tips
- Conventional oven - if your oven is not fan-forced, increase the temperature by 10-20 degrees and keep a close eye on the lasagne while cooking to ensure it is not browning too much.
- Insert the Butterfly attachment when cooking the bolognese sauce. This helps to keep it chunky.
- Using a combination of pork and beef mince will give you the BEST bolognese sauce.
- You can use either red or white wine in this Thermomix lasagne recipe. If you prefer, you can replace the wine with liquid vegetable stock.
- Keep the bolognese sauce warm in a ThermoServer while you prepare the bechamel sauce.
- Best cheeses to use - mozzarella cheese is what gives this lasagne it's oozy, gooey cheesiness. Adding some parmesan to the top gives it a traditional Italian flavour.
- Reheating - you can reheat lasagne in a low oven or in the microwave.
- Storing - store any leftover lasagne in an airtight container in the fridge for up to 2 days.
- Freezing - freeze leftover lasagne in an airtight container for up to 3 months. Allow to defrost in the fridge or microwave before reheating.
FAQs
All your Thermomix lasagne questions answered!
No, the Thermomix prepares and cooks both the bolognese sauce and the bechamel sauce. Once the lasagne layers have been assembled, it is cooked in the oven.
No problem. Simply add a sheet of foil loosely over the top and continue cooking.
Absolutely! Simply use my classic bolognese (EPIC!) recipe and prepare the bolognese sauce and bechamel sauce on the stovetop.
Related Recipes
Put your Thermomix to good use when preparing delicious family dinners!
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Thermomix Lasagne
Ingredients
For The Bolognese Sauce
- 100 g celery chopped into 2cm pieces
- 2 teaspoon minced garlic or 2 fresh garlic cloves
- 200 g carrot chopped into 2cm pieces
- 1 brown onion or red onion, halved
- 50 g olive oil
- 250 g beef mince
- 250 g pork mince
- 1 bay leaf
- 2 teaspoon vegetable stock powder or 2 teaspoon vegetable stock paste
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried rosemary
- 50 g white wine or red wine
- 140 g tomato paste
- 400 g diced tomatoes
For The Bechamel Sauce
- 50 g butter
- 50 g plain flour
- 500 g milk full cream
- salt and pepper to taste
- pinch ground nutmeg optional
For The Lasagne
- 350 g fresh lasagne sheets
- 150 g mozzarella cheese grated
- 60 g parmesan cheese grated
Instructions
To Make The Bolognese Sauce
- Place the celery, minced garlic, carrot and halved onion into the Thermomix bowl. Mix for 3 seconds, Speed 7. Scrape down sides of mixing bowl.
- Add the olive oil and saute for 5 minutes, 100 degrees, Reverse, Speed 2.
- Add the beef mince, pork mince, bay leaf, vegetable stock powder (or paste) and dried herbs. Cook for 5 minutes, 100 degrees, Reverse, Speed 1. Use the spatula through the MC hole to help mix.
- Insert the Butterfly attachment. Add the wine, tomato paste and diced tomatoes. Cook for 25 minutes, 100 degrees, Reverse, Speed Soft (stirring Speed).
- Pour the sauce into a ThermoServer to keep warm while you prepare the bechamel sauce.
To Make The Bechamel Sauce
- Chop the butter and place into a clean Thermomix bowl. Melt for 2 minutes, 80 degrees, Speed 2.
- Add the flour and cook for 2 minutes, 100 degrees, Speed 1.
- Add the milk, salt, pepper and nutmeg (if using) and cook for 6 minutes, 90 degrees, Speed 4.
To Assemble The Lasagne
- Preheat the oven to 180 degrees celsius (fan-forced).
- Lightly grease a 33cm x 22cm large baking dish.
- Spoon ½ cup of the bolognese sauce into the bottom of the prepared dish. Spread out with a spoon.
- Layer with the fresh lasagne sheets, ⅓ of the bolognese sauce and ¼ of the bechamel sauce.
- Repeat with the lasagne sheets, bolognese sauce and bechamel sauce until you have 4 layers, finishing with a layer of fresh lasagne sheets and bechamel sauce.
- Sprinkle over the grated mozzarella cheese and parmesan cheese.
- Bake in the oven for 30 minutes or until golden and bubbling.
- Leave to stand for 5 minutes before serving.
Notes
- Onion & garlic - use a finely diced brown, yellow or red onion. You can use either store-bought minced garlic or mince your own garlic cloves.
- Beef and pork mince - also referred to as ground beef/pork or ground beef/pork mince.
- Tomato paste - this gives the sauce a rich flavour.
- Tinned tomatoes - choose diced or crushed tomatoes.
- Wine - use red or white wine or substitute with vegetable stock liquid.
- Dried Italian herbs - I like to use parsley, rosemary, oregano and a bay leaf.
- Cheeses - mozzarella is the secret to the oozy cheesy beef lasagne! Grated parmesan on top also gives that extra flavour.
- Lasagne sheets - I like to use fresh lasagne sheets, rather than dried lasagne sheets, as they cook much quicker and stay softer and more moist.
- Conventional oven - if your oven is not fan-forced, increase the temperature by 10-20 degrees. Keep an eye on the lasagne while cooking to ensure it is not browning too much, and if so, cover loosely with a sheet of foil.
- Insert the Butterfly attachment when cooking the bolognese sauce. This helps to keep it chunky.
- Using a combination of pork and beef mince will give you the BEST bolognese sauce.
- You can use either red or white wine in this recipe. If you prefer, you can replace the wine with vegetable stock liquid.
- Keep the bolognese sauce warm in a ThermoServer while you prepare the bechamel sauce.
- Best cheeses to use - mozzarella cheese is what gives this lasagne it's oozy, gooey cheesiness. Adding a little parmesan to the top gives is a traditional Italian flavour.
- Reheating - you can reheat lasagne in a low oven or in the microwave.
- Storing - store any leftover lasagne in an airtight container in the fridge for up to 2 days.
- Freezing - freeze leftover lasagne in an airtight container for up to 3 months. Allow to defrost in the fridge or microwave before reheating.
Jennie Hymet says
So easy to make and was so good. Thanks
Bec S says
Very nice. In the future I'll definitely double the Bechamel sauce, but that's family preference. I assembled the lasagne on Sunday and baked it on Monday and it was delicious. Thanks for the recipe