Lasagna is one of my favourite things to make and eat too! I enjoy playing around with the recipe by adding more vegetables and trying to pack as much nutrition as I can into the dish. I’ve even made a raw lasagna which is extraordinarily delicious which I’ll share in a later post if you can wait. But lasagna is also delicious as the plain classic version too. This time I made the classic version and it did not disappoint. I made two and froze them for a happy awaiting customer to use at a later date.
The below recipe is from the Thermomix Recipe Community and can easily be made without a Thermomix. And it really is Perfect Lasagna every time, enjoy!
- 1 onion
- 2 cloves garlic
- 2 carrots
- 30 g oil
- 500 g minced meat, Half beef, half pork
- 400 g chopped tomato, canned
- 30 g tomato paste
- 1 tsp salt
- 1 cube vegetable stock
- 2 tsp sugar
- 1 tsp oregano, dried
- 50 g Butter
- 80 g flour
- 600 g milk
- 1.5 tsp salt
- 150 g cheese, Mix of Tasty & Parmesan
- Fresh lasagna sheets
Grate cheese 10 sec / Spd 8 & set aside.
Chop carrots, onion & garlic cloves 5 sec / Spd 5, scrape down sides and chop another 5 sec / Spd 5.Add oil & sauté 2 min / Varoma / Spd 1. Preheat oven to 200° C.Add meat & cook 5 min. / Varoma / / . Add tomatoes, tomato paste, salt, stock cube, sugar & oregano and cook 12 min / 100° / / Spd 1-2. Pour into Thermoserver/bowl (doesn’t need to stay warm) & rinse out Thermo bowl.
Melt butter for 2 min / 100 ° / Spd 1.Add flour & cook for 1 min / 100 ° / Spd 1.Add milk & salt, scrape flour mixture from bottom through milk & mix for 2 sec / Spd 5 to combine. Cook for 8 min / 100 ° / Spd 2. Check if all flour combined by scraping again with spatula, then briefly mix again for 2 sec / Spd 5.
Spread some bechamel sauce in the bottom of a baking dish, line with lasagne sheets, top with bechamel again, sprinkle some cheese and then start layering meat, lasagne sheets, bechamel, cheese until top of dish is reached. Generously sprinkle cheese on top layer.
Bake in the preheated oven for 30 minutes. Lasagne is done when a toothpick easily pierces through the layers and the cheese is nicely browned. Let rest for at least 20 min before cutting and serving. Enjoy!!