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This is my first attempt at lasagna using the Thermomix to make the sauce.  I’ve used the bolognaise recipe as the basis for this lasagna, but I’ve found that while the sauce tasted good (which is why I’m still posting it), there was a lot liquid when I went to serve it.  So, I’ve labeled this version 1 and the next time, I’m going to change some things around to get rid of the water.

Serves 4-6

Lasagna v1Ingredients

1 large red onion, peeled and quartered

2 cloves garlic, peeled

2 small carrots, peeled and cut into 2 cm pieces

2 small zucchini, trimmed and cut into 2cm pieces

6 small mushrooms, halved

10g + 10g olive oil

200g lean pork mince

200g veal or beef mince

Salt and pepper, to season

2 x 400g cans crushed tomato

80g tomato paste

20g Worcestershire sauce

2 tsp dried parsley

2 tsp dried oregano

2 tsp dried basil

40g Thermomix vegetable stock concentrate

3-4 sheets fresh lasagna

250g mozzarella cheese, grated

250g reduced fat tasty or cheddar cheese, grated


1. Preheat oven to 180C

2. Add carrots, zucchini and mushrooms into the Thermomix bowl and chop with the measuring cup (MC) off for 3 seconds/Speed 6; remove to a bowl

3. Add onion and garlic into the Thermomix bowl and chop with the MC off for 3 seconds/Speed 5

4. Scrape down the sides, add 10g of oil and sauté with the MC off for 1 minute/Varoma/Speed 2

5. Add remaining 10g oil, pork, veal, salt and pepper into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) off for 8 minutes/Varoma/Reverse/Speed soft

6. Add tomatoes, tomato paste, Worcestershire sauce, dried herbs, stock and vegetables, use the spatula to quickly mix the ingredients together and cook with MC half off for 15 minutes/100C/Reverse/Speed soft

7. Stir with the spatula, taste and add additional seasoning if necessary then cook with MC half off for 10 minutes/Varoma/Reverse/Speed soft

8. Cover the base of a 25.5cm x 25.5cm (or 9 inch x 9 inch) roasting dish with about 1cm layer of sauce

9. Put a layer of lasagna sheets on top of the sauce

10. Mix the cheeses together and sprinkle half of the cheese over the lasagna sheets

11. Top with all but about 2 cups of sauce (up to the top of blades) and add another layer of lasagna sheets

12. Put with the rest of the sauce on top and sprinkle with the remaining cheese

13. Bake in the middle shelf of the oven for approximately 30 minutes or until the cheese is golden brown

14. Let rest for 15 minutes with a piece of aluminum foil on top


1. This makes 4 very generous servings, so it will feed 6 if you serve it with something else – like a salad or steamed veggies.

Tips and Hints

1. The lasagna sheets will expand as they cook so leave about a 0.5cm gap between the sheets or overlap them to avoid the sheets buckling against each other

2. If after 30 minutes, the top isn’t brown, turn on the grill to finish it off

3. Take leftover sheets and cut into 1cm strips to make into fettuccini.  They can be frozen in sealable bags.