Lasagne Bolognese (Thermomix), Lasagne Bolognese (Thermomix)

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

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)

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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.

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.
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.
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.
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.
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.

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