Name: Lasagne Thermomix Recipe – Pasta.com
Prep time: 30 min
Cook time: 95 min
Total time: 125 min
Yield: 4
Cuisine: American, Italian
Ingredients: [Filling] 2 Basil (fresh sprigs, roughly chopped); [Filling] 2 Parsley (fresh sprigs, roughly chopped); [Filling] 1 Tbsp Oregano (dried); [Filling] ½ teaspoon Black Pepper; [Filling] ½ teaspoon Salt; [Filling] 1 Zucchini (small, cut into ½” slices); [Filling] 1 1/3 cups Button Mushrooms (sliced); [Filling] 2 cups canned Whole Tomatoes; [Filling] 3 Tbsp Dry Red Wine; [Filling] 1 Red Chili (chopped)

If you are fond of lasagne, you should try our Lasagne Thermomix recipe. A Thermomix is a type of food processor commonly used in Europe. The Thermomix is a unique kitchen gadget that uses a particular cooking time and temperature, allowing you to create different types of sauces and various soups, meatballs, risottos, and more. Test out your Thermomix with this delicious homemade lasagne.

Lasagne Thermomix Recipe

A luxurious Lasagne Thermomix recipe that pairs fresh lasagne sheets with a decadent ricotta and vegetable filling.

5 from 1 vote

Print Recipe

Prep Time 30 mins

Cook Time 1 hr 35 mins

Total Time 2 hrs 5 mins

Course Main Course

Cuisine American, Italian

Servings

Calories 494 kcal

Ingredients

Lemon Ricotta

½ cup Ricotta Cheese
1 Garlic Clove, minced
1 tbsp Lemon Juice, fresh
1 teaspoon Lemon Zest

Béchamel Sauce

1 ½ Tbsp All-Purpose Flour
1 ½ Tbsp Butter, unsalted
1 cup Whole Milk
Black Pepper, to taste
Salt, to taste

Filling

½ lb. Lasagne Sheets, fresh
½ cup Mozzarella Cheese, shredded
1 ½ Tbsp Olive Oil, extra virgin
½ Onion, chopped
1 Garlic Clove, minced
1 Eggplant, cut into ½” slices
1 Zucchini, small, cut into ½” slices
1 1/3 cups Button Mushrooms, sliced
2 cups canned Whole Tomatoes
3 Tbsp Dry Red Wine
1 Red Chili, chopped
2 Basil, fresh sprigs, roughly chopped
2 Parsley, fresh sprigs, roughly chopped
1 Tbsp Oregano, dried
½ teaspoon Black Pepper
½ teaspoon Salt

Instructions

For The Lemon Ricotta

In a mixing bowl of a Thermomix, add garlic and lemon zest, mix at speed 7 for 20 seconds, then add ricotta and lemon juice.
Continue to mix at speed 3 for 10 seconds.
Once done, transfer to a separate bowl and set aside.

For The Béchamel Sauce

In the same mixing bowl, add flour, butter, milk, salt, and black pepper, and cook for 7 minutes at speed 4 while maintaining a 194-degree F temperature.
Transfer the béchamel sauce to a jar, cover with plastic wrap and set aside.

For the Filling

Clean and dry the mixing bowl, add garlic, onion, and chili, drizzle in the olive oil, and cook for 3 minutes at speed 1 over a 212-degree F temperature.
Add the pepper, salt, oregano, parsley, basil, wine, and tomatoes.
Continue to cook for a few minutes. Once the moisture evaporates and you get a sauce-like consistency, set it aside.
Now fix the Varoma dish and place eggplant slices in it.
Insert Varoma tray and place mushrooms and zucchini inside.
Cover with the Varoma lid and steam for 15 minutes at Varoma setting plus speed 1.

Assembly

Preheat the oven to 355 degrees F; prepare a 9”x13” casserole dish by lightly greasing with some oil.
Spread a layer of tomato sauce on the bottom of the casserole dish, and add a layer of pasta.
Add a layer of eggplant, a third of the béchamel sauce, and a third of the tomato sauce.
Place another layer of pasta, followed by a layer of zucchini, one third of the tomato sauce, and half of the lemon ricotta.
Continue layering in the same manner and add half of the béchamel sauce on top. Add another layer of lasagna, then add mushroom and remaining béchamel sauce.
Cover with another layer of lasagna sheet, top with remaining tomato sauce, sprinkle Parmesan cheese on top, and transfer the casserole dish to the preheated oven.
Bake for 35 minutes until the cheese is bubbly and brown.
Once done, remove from oven, let it sit and cool for at least five minutes, then serve.