This Thermomix lasagne bolognese recipe features a rich meat sauce and creamy béchamel layered with pasta sheets. A comforting Italian classic made effortless!
I'd made lasagne bolognese many times - the conventional way and also using a slow cooker - prior to owning a Thermomix. The ingredients for the bolognese sauce can vary slightly and I tended to make a cheese sauce rather than the traditional béchamel sauce.
This lasagne bolognese recipe is so full of flavour - the seasoning in both sauces is perfect. Using pork and beef mince along with white wine in the bolognese sauce rather than red wine made it absolutely delicious and the béchamel is beautifully creamy. The beauty of cooking both sauces in the Thermomix gives you time to go and do other things!
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Vegetarian option - replace the bolognese sauce with a vegetable ragu made with mushrooms, courgette and lentils.
- Gluten-free option - use gluten-free lasagne sheets and flour for the béchamel.
- Herbs - incorporate fresh basil, thyme or oregano into the bolognese sauce for aromatic depth.
- Make ahead - this is a great dish when entertaining, it can be prepared ahead up to step 8, but don't sprinkle with the remaining parmesan and dot with small pieces of butter until just before putting it in the oven.
- Freezable - any leftovers can be portioned and frozen in airtight containers.
Frequently Asked Questions
Yes, both fresh and dried lasagna sheets work well. If using dried sheets, ensure the sauce has enough liquid to cook them fully.
Ensure the bolognese sauce is simmered until thick and avoid overloading with wet ingredients like fresh tomatoes or spinach.
Absolutely - both the bolognese and béchamel sauces can be made up to 2 days in advance. Store them in airtight containers in the refrigerator.
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 180C, covered with tin foil to prevent drying out.
Yes - assemble the lasagne but don't bake it. Wrap it tightly in tin foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.
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How to make this Lasagne Bolognese with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 100 to 200g parmesan cheese, cut in pieces (3cm)
Bolognese sauce:
- 200g mixed vegetables (celery stalk, carrots and onions), cut in pieces
- 40g extra virgin olive oil
- 800g mixed minced meat (half pork and half beef)
- 100g dry white wine
- 300g tin chopped tomatoes
- 1 to 1.5 tsp salt, to taste
- 0.5 to 1 tsp ground black pepper, to taste
Béchamel sauce:
- 1000g milk
- 80g butter, cut in pieces
- 100g plain flour
- 1 tsp salt
- 1 to 2 pinches ground nutmeg
For the lasagne assembly:
- butter, for greasing and topping
- 250g dried lasagne pasta, approx. 12 sheets (10 cm x 20 cm)
Instructions
- Place the parmesan cheese in the mixing bowl and grate 15 seconds/speed 10. Transfer it to a bowl and set aside. Rinse the mixing bowl.
- Now make the bolognese sauce - place the mixed vegetables and extra virgin olive oil in the mixing bowl. Chop 5 seconds/speed 7, then sauté 5 minutes/120C/speed 2.
- Add the mixed minced meat, stir using spatula to break it up if necessary and sauté 8 minutes/120C/reverse/speed 1.
- Add the dry white wine and cook 5 minutes/Varoma/reverse/speed 1.
- Then add the chopped tomatoes, salt and black pepper and cook 20 minutes/100C/reverse/slow speed (spoon symbol). Transfer to a bowl and set aside. Clean and dry the mixing bowl. Preheat the oven to 200C/180C fan/gas 6.
- To make the béchamel sauce - place the milk, butter, flour, salt and nutmeg into the mixing bowl and cook 12 minutes/100C/speed 3.
- To assemble and bake the lasagne - lightly grease a baking dish (approx. 30cm x 24cm x 6cm) and set aside.
- Cover the base of the baking dish with a thin layer of bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce, sprinkle with the remaining parmesan cheese and dot with small pieces of butter.
- Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted to use a chopping board, knife, fine grater and the hob to make both sauces.
My suggestions are as follows:
- Grate the parmesan, transfer it to a bowl and set aside.
Make the bolognese sauce:
- Finely chop the mixed vegetables. Heat the extra virgin olive oil in a large saucepan on a medium heat then add the chopped vegetables. Cook for 5 minutes, stirring frequently.
- Add the mixed mince meat, stir to break it up cook 8 minutes, stirring constantly to brown the mince.
- Add the dry white wine and cook on a simmer for 5 minutes, stirring frequently.
- Then add the chopped tomatoes, salt and black pepper and cook on a simmer for 20 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Preheat the oven to 200C/180C fan/gas 6.
Make the béchamel sauce:
- In a medium saucepan, melt the butter on a medium heat. Reduce the heat to medium/low and add the flour, salt and nutmeg - stir to mix well and let it cook for 2 minutes. Increase the heat slightly, then gradually add the milk, constantly stirring to ensure no lumps form. Cook on a gentle simmer for 12 minutes, stirring frequently.
Assemble and bake:
- Lightly grease a baking dish (approx. 30cm x 24cm x 6cm) and set aside.
- Cover the base of the baking dish with a thin layer of bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce, sprinkle with the remaining parmesan cheese and dot with small pieces of butter.
- Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
Serving suggestions
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Lasagne Bolognese (Thermomix)
Ingredients
- 100 to 200 g (1 cup) parmesan cheese cut in pieces (3cm)
Bolognese sauce:
- 200 g (1 ¼ cups) mixed vegetables (celery stalk, carrots and onions) cut in pieces
- 40 g (3 tbsp) extra virgin olive oil
- 800 g (1.8 lb) mixed minced meat (half pork and half beef)
- 100 g (½ cup) dry white wine
- 300 g (10.6 oz) tin chopped tomatoes
- 1 to 1.5 tsp salt to taste
- 0.5 to 1 tsp ground black pepper to taste
Béchamel sauce:
- 1000 g (4 ¼ cups) milk
- 80 g (2.8 oz) butter cut in pieces
- 100 g (⅞ cup) plain flour
- 1 tsp salt
- 1 to 2 pinches ground nutmeg
For the lasagne assembly:
- butter for greasing and topping
- 250 g (8.8 oz) dried lasagne pasta approx. 12 sheets (10cm x 20cm)
Instructions
- Place the parmesan cheese in the mixing bowl and grate 15 seconds/speed 10. Transfer it to a bowl and set aside. Rinse the mixing bowl.
- Now make the bolognese sauce - place the mixed vegetables and extra virgin olive oil in the mixing bowl. Chop 5 seconds/speed 7, then sauté 5 minutes/120C/speed 2.
- Add the mixed minced meat, stir using spatula to break it up if necessary and sauté 8 minutes/120C/reverse/speed 1.
- Add the dry white wine and cook 5 minutes/Varoma/reverse/speed 1.
- Then add the chopped tomatoes, salt and black pepper and cook 20 minutes/100C/reverse/slow speed (spoon symbol). Transfer to a bowl and set aside. Clean and dry the mixing bowl. Preheat the oven to 200C/180C fan/gas 6.
- To make the béchamel sauce - place the milk, butter, flour, salt and nutmeg into the mixing bowl and cook 12 minutes/100C/speed 3.
- To assemble and bake the lasagne - lightly grease a baking dish (approx. 30cm x 24cm x 6cm) and set aside.
- Cover the base of the baking dish with a thin layer of bolognese sauce. Place a layer of dried lasagne pasta sheets over the sauce, cover with another layer of bolognese sauce, sprinkle with some of the parmesan cheese and cover with a layer of béchamel sauce. Repeat this step until all ingredients are used. Finish with a layer of béchamel sauce, sprinkle with the remaining parmesan cheese and dot with small pieces of butter.
- Bake for 30 to 40 minutes. Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
Notes
- Vegetarian option - replace the bolognese sauce with a vegetable ragu made with mushrooms, courgette and lentils.
- Gluten-free option - use gluten-free lasagne sheets and flour for the béchamel.
- Herbs - incorporate fresh basil, thyme or oregano into the bolognese sauce for aromatic depth.
- Make ahead - this is a great dish when entertaining, it can be prepared ahead up to step 8, but don't sprinkle with the remaining parmesan and dot with small pieces of butter until just before putting it in the oven.
- Freezable - any leftovers can be portioned and frozen in airtight containers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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