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Vegetarian lasagne with 10 vegetables (traditional method & Thermomix)

Prep Time 45 min mins
Cook Time 40 minutes + 30 minutes simmering
Total Time 1 hour 25 minutes
Racing: , , ,
Difficulty: intermediate
Servings: 6
Description

A lasagne just the way we like them: well gratinated, creamy, full of melting vegetables and a tasty sauce... This dish requires a little preparation, but it freezes very well, making it a real ally for weekday meals. It appeals to the whole family, even meat lovers.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the stuffing :
  • 3 tsp olive oil
  • 1 pod minced garlic
  • 2 tsp minced ginger
  • 1 carrot (peeled and diced)
  • 1 large onion (diced)
  • 1 aubergine (diced)
  • 1 small green pepper (in pieces)
  • 1 small red pepper (in pieces)
  • 250 g button mushrooms (cleaned and sliced)
  • 1 box crushed tomatoes (400 g)
  • 2 tsp tomato paste
  • 1 tsp oregano
  • 1 tsp rosemary
  • 300 ml vegetable stock
  • Salt (according to taste)
  • 150 g fresh spinach, washed and coarsely chopped
  • For the béchamel sauce :
  • 70 g of butter
  • 70 g of flour
  • 700 ml of milk
  • 100 g grated cheese ((Cheddar, Emmental, etc.))
  • For assembly :
  • 1 package fresh lasagne sheets
  • Finely grated Parmesan or Pecorino cheese
Instructions
  1. 1
    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...
Read it online: https://auxdelicesdecaroline.com/en/recipe/lasagne-vegetarienne-aux-10-legumes-methode-traditionelle-thermomix/