Hello
Last Friday I made this lasagna for our dinner!
It is in our basic TMX books and as it is different from the recipe that I found here - I will share it with you.
It is really very tasty and was appreciated by all!
VEGETARIAN LASAGEN (other recipe)
Fresh Lasagna Sheets
3 Courgettes (500 grams)
2 carrots (150 grams)
1 Leek
300 Grams of Fresh Mushrooms
150 Grams Onion
2 cloves of garlic
100 grams of tomatoes into chunks
50 Grams of Oil
1 Vegetable cube
50 Grams White Wine
Salt
Basil or Oregano
1 Tin Sweet Corn
Mozzarella cheese (Chop in Thermomix!)
For the Bechamel:
. ... Milk
70 grams Flour
40 Grams Butter
Salt, Pepper, Nutmeg
Preparation:
Cut the courgettes, carrots, Champignon and Leek into thin slices.
Book
Put in TMX the Onion and Garlic - Level 5 - 5 seconds.
Add the olive oil and the tomatoes and mash. 10 Seconds - Level 7
Program 7 Minutes - Temperature 100 º - Level 2
Add the carrots, courgettes, Leek and Champignon.
Add the cube, salt, wine and basil.
Program - 15 min - Temperature Varoma - Speed Reverse Spoon
At the end of this time drain prepared with the help of a smuggle
Book the Filling and Reserve Cooking Sauce!!!
For the Bechamel:
Place the balance of Thermomix to 0 and place the resulting Cooking Sauce and add milk until get 700 grams.
Add the remaining ingredients, and Schedule 8 minutes - 90º - Level 4
Assemble the Lasagne
I did three layers:
First 1 / 3 of filling to which I added 1 / 3 Tin Sweet Corn - Lasagne Sheets - other 1 / 3 of filling with 1 / 3 Tin Corn - Lasagna Sheets - the rest of the filling with the rest of Tin Corn and finally Lasagna Sheets.
Top with the bechamel and finally sprinkle with grated cheese.
Place in oven to bake at 180 º for about 20/25 minutes!
DELICIOUS
Members' commentsJulieO - Isi I made this today. We really liked it especially the extra flavour and colour that came from using the drained juices of the veg in the bechamel sauce. Will def be made again, very tasty.
Ceejay - One of my favourite dishes..... I really do have to make this again! As one of my boys has issues with egg in pasta, I often use Mountain bread instead.
happylittleday - Thanks Isi for this recipe, it's delicious! I made it tonight with a few variations because I'm intolerant to gluten; and based on what veggies came in my co-op box this week. I used gluten free pasta spirals and did a pasta bake instead of a lasagne because I didn't have any lasagne sheets on hand. I pre cooked the pasta before stirring together in the lasagne dish with the strained veggies and the bechamel sauce. Then I sprinkled it with grated parmesan and tasty cheese before putting it in the oven to brown....perfect!!!
CC - The lasagne froze well uncooked. I defrosted it in the fridge overnight the day before it was needed. It cooked and tasted wonderful, thanks Isi.
Judy - I made this for the current forum challenge.
I cut the zucchini, leek and large button mushrooms into 5cm slices and the carrots in 2.5cm slices.
I used confit of garlic and 2 tsp of the confit oil to saute the chopped onion, garlic and I added the tomato the leek at this stage too as I like my leeks cooked really well. Cooked for 10 mins/100o/reverse/speed 1 (I didn't do the step to mash the onion & tomato mixture).
I used 1 tsp VSC plus 1 umami cube (added with the wine) but I think I could have added 2 tsp VSC to add a little more salt into the dish.
I used a tiny bit of fresh oregano & basil from the garden but added 1/4 tsp of my homemade Italian spice mix as well.
I grated 55g tasty cheese & 30g parmesan 8 sec/speed 9 for the topping.
It made 2 lasagnes 1 x 22 cm square dish and 1 x 15 cm square dish and baked both for 20 minutes.
Thanks for the recipe isi, I enjoyed it for lunch and I had some with a pork chop for tea as well.
This recipe would serve 6 people so I have plenty of servings in the freezer.
