Thermomix Lasagne

The BEST Thermomix Lasagne recipe you'll ever try! Layers of creamy bechamel sauce, rich bolognese, fresh lasagne sheets and gooey melted cheese!

5 from 4 votes

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Course: Dinner

Cuisine: Italian

Prep Time: 50

Cook Time: 30

Total Time: 1 20

Servings: serves

Calories: 581kcal

Cost: $10

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.

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.

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.

RECIPE NOTES & TIPS

Ingredients Info:

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.

More Recipe Tips:

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.