Vegetable Lasagne - Thermomix

Published : February 24, 2017

Vegetable Lasagne - Thermomix
This recipe is from the Vegetarian Kitchen cookbook.

Containing 87 delicious recipes that will both inspire and nourish you, Vegetarian Kitchen will ensure you still get all the vitamins and minerals you need from a plant-based diet without compromising on taste or the need to give up your family favourites. #meatfreemonday

Active Time 45 mins
Total Time 1 hr 35 min
Recipe makes 8 portions

Preparation

Lemon and ricotta

Place lemon zest and garlic into mixing bowl and grate 20 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add lemon juice and ricotta and mix 10 sec/speed 3. Transfer into a bowl and set aside.

Béchamel sauce
Without cleaning mixing bowl, place all béchamel sauce ingredients into mixing bowl and cook 7 min/90ºC/speed 4. Transfer into a jug, cover and set aside. Clean and dry mixing bowl.

Sauce and vegetable filling

Place Parmesan cheese into mixing bowl and grate 10 sec/speed 10. Transfer into a bowl and set aside. Clean and dry mixing bowl.
Place onion, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
Add oil and cook 3 min/100º/speed 1.
Add tomatoes, wine, basil, parsley, oregano, sald and pepper. Place Varoma dish into position and weigh sweet potato and eggplant into it. Insert Varoma tray and weigh zucchini and mushrooms onto it. Secure Varoma lid and steam 15 min/Varoma/speed 1. Set Varoma aside.
Add kale (optional) into mixing bowl, place Varoma back into position, secure Varoma lid and cook 2 min/Varoma/speed 2.

Assembly

Preheat oven to 180ºC. Lightly grease a casserole dish (40 x 25 x 6 cm).
Cover base of casserole dish with a thin layer of tomato sauce (approx. 3-4 tablespoons). Place a layer of lasagna sheets over sauce, cover with all of the eggplant, one-third of the reserved béchamel sauce and one-third of the tomato sauce.
Cover sauce with another latyer of lasagna sheets. Top with all of the zucchini, one-third of the tomato sauce and half of the lemon ricotta.
Cover ricotta with another layer of lasagna sheets. Top with all of the sweet potato and one-third of the béchamel sauce
Cover béchamel with another layer of lasagna sheets. Top with all of the mushrooms and remaining béchamel sauce. Cover with remaining lasagna sheets and remaining tomato sauce. Top with remaining lemon ricotta. Then sprinkle with reserved Parmesan cheese. Bake for 30-35 minutes (180ºC), or until cheese is golden. Serve immediately with a green salad.

This recipe provides a number of nutrients, including iron, calcium, vitamin B12, vitamin C and protein.

To make your own ricotta, visit the My-Thermomix Recipe Platform (www.my-thermomix.com.au) and register to receive your free Welcome Collection, which includes a recipe for homemade ricotta.