I really love lasagne and thought it was time I shared a Thermomix vegetarian lasagne here with you.
Actually, lasagne is definitely one of my favourite foods and this version tops all of them for me. Honestly, or I wouldn’t have shared it!
It uses simple ingredients and comes together into a lovely, warming, comforting meal. We don’t tend to add accompaniments to this, as it contains really all you need!
Serving it on its own does mean it doesn’t stretch as far. So bear in mind that the 8 servings I’ve given the recipe are for when you’re serving with salad, or other sides.
This Thermomix Vegetarian Lasagne Beats a Meat One Any Day!
The main bulk of this Thermomix vegetable lasagne is, well, veggies! The mix of veggies and the texture of the sauce is actually kind of meaty.
I’ve had so many people over the years tell me that their meat loving families gobbled this up, oblivious to the fact that there wasn’t even a tiny bit of meat in it.
You can find a tweaked version of this fab recipe in my cookbook, Main Meals Made Easy.
For those that would like it, there is in fact a meat variation on the recipe there. But I highly recommend you try the vego version first. I’d put bets on you and your family not missing the meat and going on to make it vegetarian time and time again.
I’d Love to Hear From You!
Please give me a star rating below 🙂 And comment underneath this recipe if you make it, or have made it in the past! I love hearing what people think of my recipes.
We also have a friendly Facebook group that you’re very welcome to come on over and join! There you will find plenty of thermo inspo and lots of friendly helpful Bexta’s. It’s a place for you to also share photos and thoughts on the recipes too, if you would like to.
Don’t forget to pin this to your Pinterest boards for future reference. Here’s my Thermomix Inspiration Pinterest board if you want to check that out!
Thermomix Vegetarian Lasagne – Very Veggie
Ingredients
Vegetable Sauce
- 200 g brown onion quartered
- 5 garlic cloves 25g
- 20 g dried sliced shiitake mushrooms
- 20 g olive oil
- 500 g vine-ripened tomatoes quartered
- 350 g carrots roughly chopped
- 200 g zucchini roughly chopped
- 100 g mushrooms halved
- 100 g celery roughly chopped
- 75 g red capsicum roughly chopped
- 100 g tomato paste
- 1/2– 1 tbsp Odds-and-Ends Vegetable Stock Paste
- handful fresh basil leaves or a good shake of dried basil
- salt and pepper
Cheese Topping
- 100 g cheddar cheese diced 1.5cm
- 50 g Parmesan cheese diced 1.5cm
- 200 g fresh ricotta cheese
- 100 g milk
- 1 egg
- 1/2 tsp pepper
Also Needed
- 150-180 g dried lasagne sheets I really like Castagno organic dried lasagne sheets (Note 1)
Instructions
To make Vegetable Sauce
- Place onion, garlic, shiitake mushrooms and oil in mixer bowl. Chop 5 seconds/speed 5/MC on. Cook 5 minutes/steaming temperature/speed 1/MC off.
- Add tomatoes and carrots. Chop 5 seconds/speed 4/MC on.
- Add zucchini, mushrooms, celery and capsicum. Chop 30-40 seconds/speed 4/MC on, or until no large chunks remain.
- Add tomato paste, stock and basil. Push these ingredients down with a spatula and roughly stir into what is already in the bowl. Cook 25 minutes/reverse/100 and set to speed 3, reducing the speed to speed 2 after 5 minutes cooking time.
- Taste and season with salt and pepper, if required. Cook a further 10 minutes/steaming temperature/reverse/speed 1/MC off, with the steaming basket sitting on top of the lid to contain any splatters.
- Transfer to another bowl. Set aside.
To make Cheese Topping
- Place Parmesan and cheddar cheeses in mixer bowl. Blitz 5 seconds/speed 7/MC on. Remove half of the cheese to a bowl, set aside.
- To the cheese in mixer bowl, add ricotta, milk, egg and pepper. Blitz 10 seconds/speed 3/MC on.
- Preheat oven to 180°C.
- In a lasagne dish, layer components in this order: Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce – lasagne sheets – Vegetable Sauce (until all sauce is used). Finally, top with the Cheese Topping, dolloping spoonfuls of the mixture on then carefully spreading to cover the entire surface. Sprinkle with the grated cheese you set aside earlier.
- Cook 30-40 minutes, until the lasagne sheets are cooked through. If the surface becomes brown before the pasta is ready, cover the dish with aluminium foil for the remainder of the cooking time.
Notes
Nutrition
Please note, nutrition information is calculated via an online recipe nutrition calculator and is a guide only. It is provided as a courtesy and is not guaranteed 100% accurate. I am not a nutritionist or trained health professional.
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Hi, I'm Bec
I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you’re looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone
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Made this today with a couple of changes to use up what was left in the veggie draw. Subbed out carrots and celery and added extra zucchini & capsicum, used cherry tomatoes instead of roma & added in half a bunch of kale.
Was so delicious my veggie hating husband declared it the best lasagne I’ve made (I wont be telling him it was vego)
Will be making again 🙂
The texture really does fool the meat eaters! So glad you both liked it – thanks for your lovely comment 🙂
Delicious Bec! Another fabulous recipe. Thank you for sharing. Will definitely be making this one again x
i made this today and felt like something is missing. Followed it to a tee. I used the stock as I felt it didn’t have much flavor and still feel like it didn’t have much flavour. I love myself a good veggie meal too so it’s not the fact there is no meat.
Did you use my tomato paste, or store bought? You can always add any herbs or salt and pepper to season too 🙂
It was a beautiful organic one I get which is essentially home made but just not me. I did add salt and pepper when finished cooking to my serving as I don’t like changing a recipe the first time trying. Thanks
My tom paste is quite salty and has parsley too and since there is quite a bit of it in this recipe, it does add quite a bit of flavour. Perhaps that contributed.
Made this last night and it was a hit. Hubby and I had it for leftovers tonight and his comment “so satisfying it tastes like I am eating meat!”
Definitely recommended. I love a great veg meal that satisfies the whole family.
Beautiful lasagne and very easy to make. Everyone went back for seconds!
I made this yesterday and it was a big hit. Perfect flavour and the kids didn’t even notice the vegetable overdose. Thanks.
My whole family (including 1 and 3 year olds) enjoyed this lasagne. What a great way to hide vegetables! Simple to make and it makes heaps! I think the tomatoes at this time of year aren’t as sweet as the summer crops so the 3yo found it a bit tart but the rest of us thought it was great.
Thanks for another fantastic family friendly recipe.
Fantastic recipe!
Very yummy and perfect for a froday night comfort meal with lots of veggies.
Sorry, just found the zucchini and vegie stock concentrate! I used Evernote web clipper and it made a couple of lines disappear!
You may have copied it over to there before I re-added the zucchini (the zucchini and mushroom lines had somehow merged at my end) and added in the optional stock paste. Anyway I hope you like it! 🙂
Zucchini isn’t listed in the ingredients. How much do you use? Also, there’s no seasoning in the vegie mix. I added salt and pepper, but Vegie Stock would be good.
The recipe was updated earlier this morning re the zucchini. It doesn’t really need seasoning if you use my home made tomato paste (which is salty) but I did also add optional stock concentrate earlier too for those that like if saltier or use salt-free tomato paste 🙂