Vegetarian lasagne with 10 vegetables (traditional method & Thermomix)

TRADITIONAL METHOD
Preparation - Traditional method
1. Prepare the stuffing
Heat the olive oil in a large wok. Add the garlic, ginger, carrots and onion. Sauté over a medium heat for 4 to 5 minutes.
Then add the peppers and aubergine. Sauté for 3 to 4 minutes, stirring regularly.
Add the mushrooms, chopped tomatoes, concentrate, herbs, stock and salt. Bring to the boil, then lower the heat, cover and simmer for 30 minutes.
Add the spinach at the end of the cooking time and leave to melt for a further 2 minutes.
2. Prepare the béchamel sauce
Melt the butter in a saucepan. Add the flour and mix well to form a roux.
Remove the pan from the heat and gradually whisk in the milk.
Return to medium heat and bring to the boil, stirring constantly.
Add the grated cheese and stir until well melted.
3. Assemble the lasagne
Preheat the oven to 190°C.
Pour a third of the béchamel sauce into a casserole dish, followed by a layer of lasagne sheets.
Spread with half the vegetable mixture, then repeat the process: béchamel sauce, lasagne, vegetables.
Finish with a layer of béchamel sauce and sprinkle with Parmesan.
Bake for 40 to 45 minutes, until the top is golden brown.

THERMOMIX® METHOD
Thermomix variant
1. Grate the Parmesan: 10 sec / speed 10. Set aside.
2. Place the oil, onion, garlic, ginger and carrot in the bowl:
5 min / 120 °C / reverse / speed 1 without measuring cup.
3. Add the peppers and aubergine:
5 min / 120 °C / reverse / speed 1 without measuring cup.
4. Add the mushrooms, tomatoes, concentrate, herbs and stock:
15 min / 98 °C / reverse / speed 1 without measuring cup.
5. Add the spinach:
2 min / 90 °C / reverse / speed 1 without measuring cup. Set aside to cool.
6. Béchamel sauce :
Melt the butter: 3 mins / 100°C / speed 1.
Add the flour, then the milk, salt, pepper and nutmeg:
11 min / 90 °C / speed 4.
Add the grated cheese and blend for 20 seconds on speed 4. Put to one side.
7. Assembly & cooking: identical to the traditional method...