It's easy to make Thermomix lasagne with a hearty meat sauce and bechamel. This comforting dish will make your family happy.
This Thermomix lasagne recipe is a simplified version of the classic. Prepare both sauces in the machine, then assemble and bake in the oven. The result? Probably one of the best lasagnes you've ever tasted.
Check out more Thermomix recipes like Thermomix Baileys and Thermomix Lemon Curd.
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Recipe ingredients
For the meat sauce: Mixed ground meat, half pork, half beef. You can use only beef if you like. I would not go for pork alone because I always find it too fatty.
Vegetables: celeriac or celery sticks, carrot, onion, one can of tomatoes, and tomato paste.
No-boil lasagna sheets
- Check out more lasagna recipes using these no-boil sheets: Greek Yogurt Lasagna, Lentils and Butternut Squash Lasagna, or my favorite Vegetable Lasagna with White Sauce.
Cheese: I used aged Gouda, but regular Gouda, Cheddar, Parmesan, or a mixture of Parmesan and mozzarella are also great.
See the recipe card for full information on ingredients and quantities.
How to make lasagne in the Thermomix?
Grate the cheese:
Process the cheese for 10 seconds on Speed 10. Once grated, transfer it to another bowl and set aside. You don't have to clean the bowl of the machine.
Cook vegetables:
Clean and cut the vegetables into rough pieces. Place in the Thermomix, add the oil, and blitz for 5 seconds on Speed 7. (1)
Scrape the veggies down the sides of the bowl. Cook on Varoma for 3 minutes on Speed 1. (2)
Make the meat sauce:
Add the ground meat and break the meat lump apart with the help of the spatula. (1)
Cook at 100°C for 8 minutes, Reverse and Speed 1. (2)
Add the tomatoes, tomato paste, salt, pepper, dried and fresh herbs, sugar, and vegetable stock powder. Cook for 12 minutes at 100 degrees Celsius, Reverse, Speed 1-2. (3)
Once cooked, transfer to another bowl. (4)
Make bechamel sauce:
Wash and dry the bowl of the Thermomix before you make the white sauce.
Place the butter into the bowl. Melt at 100°C for 2 minutes on Speed 1. (1)
Sprinkle the flour on top and cook at 100 degrees Celsius for 1 minute on Speed 1. (2)
Add the milk, salt, and nutmeg and blitz shortly on Speed 5. Cook at 100°C for 8 minutes on Speed 2. Adjust the taste. (3)
Transfer to a bowl. (4)
Assemble the Thermomix lasagne:
Scoop a few tablespoons of the meat sauce into the buttered dish, just enough to have a thin layer. (1)
Cover with noodle sheets. I needed 3 to form a layer. (2)
Cover with ⅓ of the meat sauce. (3)
Sprinkle some of the grated cheese on top. (4)
Cover with ⅓ of the bechamel sauce. (5)
Sprinkle with a little more of the cheese. (6)
Repeat: noodle sheets + ⅓ of the meat sauce + sprinkle of cheese + ⅓ of the bechamel + sprinkle of cheese.
Repeat: noodle sheets + ⅓ of the meat sauce + sprinkle of cheese + ⅓ of the bechamel + all the remaining cheese.
Bake:
Bake the Thermomix lasagne for 30 minutes in the preheated oven or until the cheese is bubbly, golden, and melted and the noodles are cooked through. Check the noodles by poking them with a fork; they should be soft. Let rest for 10 minutes before cutting into squares and serving.
Best tip
Most recipes will instruct to save all the cheese for the top layer. However, I find it infinitely better to sprinkle at least about half of the grated cheese between the layers of the dish. This way, it will all be nice and cheesy, and you will not have to be content only with the upper layer.
Store and freeze lasagne
Refrigerate the Thermomix lasagne for 2-3 days in an airtight container or well-covered with plastic wrap. Reheat in the oven until piping hot, or reheat in the microwave.
Freeze leftover lasagne in airtight containers. To reheat, defrost in the fridge, bring to room temperature for 20-30 minutes, and bake until heated through, checking the internal temperature reaches 75°C/165°F.
Freeze uncooked lasagne: Assemble, let it cool, then wrap the dish in plastic wrap and foil to prevent freezer burn. Defrost overnight in the fridge, bring to room temperature, and bake at 180°C/ 350°F for 30 minutes or until the noodles are cooked.
Thermomix Lasagne
Ingredients
- 200 g cheese Note 1
- 9 no-boil lasagna sheets more as needed to have 3 layers
Meat sauce:
- 50 g celeriac or 2 celery sticks
- 75 g carrot
- 25 g olive oil
- 600 g ground meat Note 2
- 1 can chopped tomatoes 400 g/14 oz
- 25 g concentrated tomato paste
- 1 teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 5-6 fresh basil leaves
- 1 teaspoon sugar
- 1 teaspoon vegetable stock powder
Bechamel sauce:
- 50 g unsalted butter
- 80 g all-purpose flour
- 600 ml milk
- 1 teaspoon fine sea salt more to taste
- a few gratings of nutmeg
Instructions
- Cheese: Cut the cheese into chunks and grate in the Thermomix for 10 seconds on Speed 10. Transfer it to another bowl and set it aside. You don't have to clean the bowl of the machine.200 g cheese
Meat sauce:
- Vegetables: Clean and cut the vegetables into rough pieces. Place in the Thermomix, add the oil, and blitz for 5 seconds on Speed 7. Scrape the veggies down the sides of the bowl. Cook on Varoma for 3 minutes on Speed 1.50 g celeriac + 75 g carrot + 25 g olive oil
- Add the ground meat and break the meat lump apart with the help of the spatula. Cook at 100 degrees Celsius for 8 minutes, Reverse and Speed 1.600 g ground meat
- Cook: Add the tomatoes, tomato paste, salt, pepper, dried and fresh herbs, sugar, and vegetable stock powder. Cook for 12 minutes at 100 degrees Celsius, Reverse, Speed 1-2. Once cooked transfer to another bowl.1 can chopped tomatoes + 25 g concentrated tomato paste + 1 teaspoon fine sea salt + ¼ teaspoon ground black pepper + 1 teaspoon dried thyme + 1 teaspoon dried oregano + 5-6 fresh basil leaves + 1 teaspoon sugar + 1 teaspoon vegetable stock powder
- Wash and dry the bowl of the Thermomix before you make the white sauce.
Bechamel sauce:
- Butter: Place the butter into the bowl. Melt at 100 degrees Celsius for 2 minutes on Speed 1.50 g unsalted butter
- Sprinkle the flour on top and cook at 100 degrees Celsius for 1 minute on Speed 1.80 g all-purpose flour
- Cook bechamel: Add milk, salt, and nutmeg. Blitz shortly on Speed 5. Cook at 100 degrees Celsius for 8 minutes on Speed 2. Adjust the taste. 600 ml milk + 1 teaspoon fine sea salt + a few gratings of nutmeg
- In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
- Assemble the lasagna
- Lightly butter a baking dish of about 31x20 cm/ 12x8 inches.
- Scoop a few tablespoons of the meat sauce into the dish, just enough to have a thin layer.
- Layer lasagna: Cover with noodle sheets. I needed 3 to form a layer. Cover with ⅓ of the meat sauce. Sprinkle some of the grated cheese on top. Cover with ⅓ of the bechamel sauce and sprinkle with a little more of the cheese.
- Repeat: noodle sheets (3) + ⅓ of the meat sauce + sprinkle of cheese + ⅓ of the bechamel + sprinkle of cheese.
- Repeat: noodle sheets (3) + ⅓ of the meat sauce + sprinkle of cheese + ⅓ of the bechamel + all the remaining cheese.
- Bake for 30 minutes or until the cheese is bubbly, golden, and melted and the noodles are cooked through. Check the noodles by poking them with a fork, they should be soft.
- Rest for 10 minutes before cutting into squares and serving.
Notes
- Cheese: Gouda, Cheddar, Parmesan, or a mixture of Parmesan and mozzarella. Or Parmesan and Gouda/Cheddar.
- Ground meat: Half pork, half beef. Or just beef.
Abbie says
I think this recipe was good but the white sauce was too liquidy so we had to cook it for much longer any suggestions on how to get it less liquidy
Adina says
Hi Abbie. Add a bit more flour.
Bianca says
Hi,
Can I double ingredients?
Adina says
Hi Bianca. No, the machine is not big enough to hold more.
Bianca says
Easy and so delicious.
I omitted the celeriac- as I had none. No celery either. Turned out fine.
Whole family liked it.
Quite heavy. Will serve with salad next time.
Burnt the bottom of my bowl like I have never seen before- but taste was worth the extra soaking and scrubbing prior to making the white sauce.