• 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.