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Thermomix Lasagne

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Easy to make Thermomix lasagne with a hearty meat sauce and bechamel, a comforting dish that will make your family happy.

thermomix lasagne in a tin baking dish overhead shot

The classic recipe adapted for the kitchen machine, this lasagne in the Thermomix is even easier to make than the regular recipe. Make both sauces in the machine, assemble the dish, and bake in the oven. The result? Probably one of the best lasagne you have ever tasted.

And if you don’t have a Thermomix, but would still like to have lasagne tonight, have a look at the Greek Yogurt Lasagna, the one with lentils and butternut squash, or my favorite Vegetable Lasagna with White Sauce.

slice of pasta dish with meat sauce and bechamel on a white plate

What do you need for the recipe?

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.
  • Herbs: dried thyme and oregano, fresh basil.

Bechamel sauce: Butter, flour, milk, salt and nutmeg.

Other ingredients: No-boil lasagna sheets.

Cheese: I used aged Gouda, but regular Gouda, Cheddar, Parmesan or a mixture of Parmesan and mozzarella are great as well.

lasagna in a baking dish with meat sauce and bechamel

How to make lasagne in the Thermomix?

Meat sauce:

  • Start with grating the cheese in the clean bowl of the machine for 10 seconds on Speed 10. Once grated transfer it to another bowl and set it aside. You don’t have to clean the bowl of the machine.
grate cheese chunks in the thermomix
  • 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)
collage of two pictures of cooking vegetables in kitchen machine
  • Add the ground meat and break the meat lump apart with the help of the spatula. (1)
  • Cook at 100 degrees Celsius 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)
collage of four pictures of cooking meat sauce in thermomix

Bechamel:

  • Wash and dry the bowl of the Thermomix before you make the white sauce.
  • Place the butter into the bowl. Melt at 100 degrees Celsius 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 degrees Celsius for 8 minutes on Speed 2. Adjust the taste. (3)
  • Transfer to a bowl. (4)
  • In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.
collage of four pictures of making bechamel sauce in the kitchen machine

Assemble the Thermomix lasagne:

  • Lightly butter a baking dish of about 31×20 cm/ 12×8 inches.
  • Scoop a few tablespoons of the meat sauce into the dish, just enough to have a thin layer. (1)
  • Cover with noodle sheets. I needed 3 to form a layer. (2)
  • Cover with 1/3 of the meat sauce. (3)
  • Sprinkle some of the grated cheese on top. (4)
  • Cover with 1/3 of the bechamel sauce. (5)
  • Sprinkle with a little more of the cheese. (6)
  • Repeat: noodle sheets + 1/3 of the meat sauce + sprinkle of cheese + 1/3 of the bechamel + sprinkle of cheese.
  • Repeat: noodle sheets + 1/3 of the meat sauce + sprinkle of cheese + 1/3 of the bechamel + all the remaining cheese.
collage of six pictures showing how to assemble lasagne

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.
  • Definitely 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.

bechamel lasagna piece with meat sauce

Store and freeze

The dish keeps well in the fridge for 2-3 days. Reheat in the oven until piping hot or reheat in the microwave.

You can also freeze the leftover lasagne in airtight containers. Defrost in the refrigerator, let come to room temperature about 20-30 minutes and then reheat in the oven. Make sure it is heated through, in the middle as well. To be totally sure you can check with a meat thermometer, the internal temperature should be of 75 degrees Celsius/ 165 degrees Fahrenheit.

You can also freeze the uncooked lasagne. Assemble it and let it cool completely. Wrap the baking dish with plastic wrap and then foil to prevent the food from getting freezer burns.

Defrost in the refrigerator overnight, bring to room temperature and bake in the preheated oven for 30 minutes or until the noodles are cooked through.

close up lasagne made in thermomix decorated with basil

What to serve with lasagne?

More Thermomix recipes:

thermomix lasagne in a tin baking dish overhead shot

Thermomix Lasagne

Yield: 8
Prep Time: 50 minutes
Cook Time: 30 minutes
Total Time: 1 hour 20 minutes

Easy to make Thermomix lasagne with a hearty meat sauce and bechamel, a comforting dish that will make your family happy.

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

  1. 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.



Meat sauce:

  1. 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.
  2. 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.
  3. 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.
  4. Wash and dry the bowl of the Thermomix before you make the white sauce.



Bechamel sauce:

  1. Place the butter into the bowl. Melt at 100 degrees Celsius for 2 minutes on Speed 1.
  2. Sprinkle the flour on top and cook at 100 degrees Celsius for 1 minute on Speed 1.
  3. Add milk, salt, and nutmeg. Blitz shortly on Speed 5. Cook at 100 degrees Celsius for 8 minutes on Speed 2. Adjust the taste.
  4. In the meantime preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit.



Assemble the lasagna

  1. Lightly butter a baking dish of about 31x20 cm/ 12x8 inches.
  2. Scoop a few tablespoons of the meat sauce into the dish, just enough to have a thin layer.
  3. Cover with noodle sheets. I needed 3 to form a layer. Cover with 1/3 of the meat sauce. Sprinkle some of the grated cheese on top. Cover with 1/3 of the bechamel sauce and sprinkle with a little more of the cheese.
  4. Repeat: noodle sheets (3) + 1/3 of the meat sauce + sprinkle of cheese + 1/3 of the bechamel + sprinkle of cheese.
  5. Repeat: noodle sheets (3) + 1/3 of the meat sauce + sprinkle of cheese + 1/3 of the bechamel + all the remaining cheese.
  6. 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.
  7. Let the lasagna rest for 10 minutes before cutting into squares and serving.

Notes

  1. Gouda, Cheddar, Parmesan, or a mixture of Parmesan and mozzarella. Or Parmesan and Gouda/Cheddar.
  2. Half pork, half beef. Or just beef.
Nutrition Information:
Yield: 8 Serving Size: 1 square
Amount Per Serving: Calories: 564Total Fat: 33gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 113mgSodium: 810mgCarbohydrates: 33gFiber: 2gSugar: 2gProtein: 33g

Nutritional information is not always accurate.

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