• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Lasagne Bolognese (Thermomix)

Published: Oct 6, 2020 · Modified: Apr 15, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)
Jump to Recipe Print Recipe

I've 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 of 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 was 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

  • A great dish for 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.
  • I tend to use fresh pasta sheets when I make lasagne and a 250g pack works well for this recipe.
  • Any leftovers will keep well in the freezer.

Other Recipes

You might also like to try:

  • breads
  • pasta dishes

Latest Recipes

  • Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)
    Pork and Black Pudding Sausage Rolls
  • Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)
    Spiced Fennel Potatoes
  • Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)
    Red Lentils and Rice
  • Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)
    Slow Chicken Curry

Recipe on UK Cookidoo

Lasagne Bolognese

If you don't have the Cookidoo app for your Thermomix, follow the recipe below:

Ingredients

  • 100 - 200 g Parmesan cheese, cut in pieces (3 cm)

For the 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

For the béchamel sauce:

  • 1000g milk
  • 80g butter, cut in pieces
  • 100g 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)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

  1. 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.
  2. 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.
  3. Add the mixed minced meat, stir using spatula to break it up if necessary and sauté 8 minutes/120C/reverse/speed 1.
  4. Add the dry white wine and cook 5 minutes/Varoma/reverse/speed 1.
  5. 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.
  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.
  7. To assemble and bake the lasagne - preheat the oven to 180C. Lightly grease a baking dish (approx. 30 cm x 24 cm x 6 cm) and set aside.
  8. 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 remaining the parmesan cheese and dot with small pieces of butter.
  9. Bake for 30-40 minutes.  Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.
Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)

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: 

  1. Grate the parmesan, transfer it to a bowl and set aside.
  2. Now 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.
  3. Add the mixed mince meat, stir to break it up cook 8 minutes, stirring constantly to brown the mince.
  4. Add the dry white wine and cook on a simmer for 5 minutes, stirring frequently.
  5. 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. 
  6. To 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. 
  7. To assemble and bake the lasagne - preheat the oven to 180C. Lightly grease a baking dish (approx. 30 cm x 24 cm x 6 cm) and set aside.
  8. 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 remaining the parmesan cheese and dot with small pieces of butter.
  9. Bake for 30-40 minutes.  Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)

Lasagne Bolognese (Thermomix)

Deborah
Recipe on UK Cookidoo
Lasagne Bolognese
Print Recipe Pin Recipe
Prep Time 40 mins
Cook Time 1 hr 50 mins
Course Main, Main Course
Cuisine Italian
Servings 6 people

Ingredients
  

  • 100 - 200g parmesan cheese cut in pieces (3 cm)

For the 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

For the béchamel sauce:

  • 1000g milk
  • 80g butter cut in pieces
  • 100g 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.
  • 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 - preheat the oven to 180C. Lightly grease a baking dish (approx. 30 cm x 24 cm x 6 cm) 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 remaining the parmesan cheese and dot with small pieces of butter.
  • Bake for 30-40 minutes.  Allow the lasagne to rest for 15 to 20 minutes before cutting into squares and serving.

Notes

  • A great dish for 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.
  • I tend to use fresh pasta sheets when I make lasagne and a 250g pack works well for this recipe.
  • Any leftovers will keep well in the freezer.

 

You might also like to try:
  • breads
  • pasta dishes
 
Keyword beef mince, bolognese, lasagne, pasta, pork mince, Thermomix
« Rioja-Braised Lamb Shanks with Chorizo and Garlic
Caramelised Onion Chutney »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Haggis Balls with Whisky Sauce, Haggis Balls with Whisky Sauce
    Haggis Balls with Whisky Sauce
  • Chicken Balmoral with Whisky Sauce, Chicken Balmoral with Whisky Sauce
    Chicken Balmoral with Whisky Sauce
  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Whisky Sauce (Thermomix), Whisky Sauce (Thermomix)
    Whisky Sauce (Thermomix)
  • Slow-Cooker Honey Roast Ham, Slow-Cooker Honey Roast Ham
    Slow-Cooker Honey Roast Ham
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Smoked Pancetta and Bean Pasta, Smoked Pancetta and Bean Pasta
    Smoked Pancetta and Bean Pasta
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy