Vegetable Lasagne with the Thermomix® is the recipe we turn to whenever we want a complete dinner for four without juggling three pots at once. The vegetables steam in the Varoma while the tomato sauce and bechamel sauce are made one after another directly in the mixing bowl. One machine, two sauces, done.
What convinced us most about this recipe: the Thermomix® handles genuine parallel cooking here. While the leek, carrots and mushrooms steam gently for 15 minutes at Varoma / speed 2, there is nothing to stir, nothing to watch. Then the tomato sauce goes straight into the rinsed mixing bowl, followed by the bechamel. 40 minutes of active prep time, 30 minutes in the oven. 70 minutes total for a lasagne made entirely from scratch.
Vegetable Lasagne with the Thermomix®
Ingredients 0 / 24 ✓
- 50 g Parmesan
- 350 g leek
- 400 g carrot
- 400 g mushrooms
- 500 g water
- 1 onion
- 2 garlic cloves
- 1/2 dried chilli
- 20 g tomato paste
- 1 tbsp brown sugar
- 10 g rapeseed oil
- 400 g tinned chopped tomatoes
- 300 g passata
- 2 tsp vegetable stock powder
- 1 tsp salt
- 2 tsp sweet paprika
- 60 g butter
- 60 g flour
- 600 g milk
- 1 tsp salt
- 1 pinch nutmeg
- 1 tsp freshly ground pepper
- 12 lasagne sheets
- 200 g feta
Instructions 0 / 11
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1
Grate the cheese.
Add Parmesan in pieces to the mixing bowl and grate for 10 seconds / speed 10, then set aside.
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2
Chop the leek and carrots.
Wash the leek, remove the root end and add in pieces to the mixing bowl. Peel the carrots, add in pieces and chop for 5 seconds / speed 5, then transfer to the Varoma bowl.
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3
Cook the mushrooms.
Clean the mushrooms, slice and spread over the Varoma tray. Add the water to the mixing bowl, place the Varoma on top and steam for 15 minutes / Varoma / speed 2. Set the Varoma aside and discard the water.
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4
Chop the aromatics.
Peel and halve the onion, peel the garlic and add both to the mixing bowl along with the chilli. Chop for 6 seconds / speed 5.
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5
Saute the tomato base.
Add the tomato paste, sugar and oil and steam for 3 minutes / Varoma / speed 1.
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6
Cook the tomato sauce.
Add the remaining ingredients for the tomato sauce and cook for 10 minutes / 100°C / speed 1. Season to taste. Set the sauce aside and rinse the mixing bowl.
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7
Melt the butter.
Add the butter to the mixing bowl and melt for 2 minutes / 100°C / speed 1. Add the flour and steam for 2 minutes / Varoma / speed 1.
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8
Make the bechamel sauce.
Add the remaining ingredients for the bechamel sauce and cook for 10 minutes / 90°C / speed 2.5.
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9
Layer the lasagne.
Preheat the oven to 180°C fan. Place 4 lasagne sheets in the baking dish, spread over the tomato sauce, distribute half the vegetables and mushrooms on top, spoon over the bechamel sauce, scatter with 1/3 of the Parmesan, then crumble 1/3 of the feta over the top.
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10
Finish the lasagne.
Continue with more lasagne sheets and repeat the layering. The final layer is lasagne sheets with tomato sauce spread over the top, drops of bechamel sauce, and the last third of the feta and Parmesan scattered over.
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11
Bake the lasagne.
Bake the lasagne on the middle shelf of the oven for approx. 30 minutes.
Tip: You can vary the vegetables and cheese to your taste.
You can also replace the feta entirely with Gouda.
Video
Nutrition per serving
Why the Varoma and not the mixing bowl for the vegetables?
The most common question on first attempt: do the vegetables really need to go in the Varoma, or can you cook them directly in the mixing bowl? We tried both. In the mixing bowl the vegetables get too finely chopped and release too much liquid. The lasagne turns out soggy and the layers fall apart. In the Varoma the texture holds up: the leek and carrots are only briefly chopped at speed 5 (5 seconds) and the mushrooms are sliced. The steam cooks the vegetables evenly without blending them.
Here is how it works in practice: leek (350 g) and carrots (400 g) go into the mixing bowl for 5 seconds / speed 5, then into the Varoma bowl. Mushrooms (400 g), sliced, go onto the Varoma tray. Add 500 g water to the mixing bowl, place the Varoma on top, 15 minutes / Varoma / speed 2. The result is vegetables with a proper bite, not mush.
The order makes all the difference
After the vegetables comes the tomato sauce. Onion, garlic and half a dried chilli are chopped for 6 seconds / speed 5, then cooked down with tomato paste, brown sugar and rapeseed oil for 3 minutes / Varoma / speed 1. Then 400 g tinned chopped tomatoes, 300 g passata, 2 tsp vegetable stock powder, salt and 2 tsp paprika go in. 10 minutes / 100°C / speed 1. One important point: do not leave out the brown sugar. It neutralises the acidity of the tinned tomatoes without making the sauce taste sweet.
Set the sauce aside and rinse the mixing bowl. Then straight on to the bechamel: melt 60 g butter for 2 minutes / 100°C / speed 1, add 60 g flour and steam for 2 minutes / Varoma / speed 1. This brief cooking of the flour is key, otherwise the bechamel will taste of raw dough. Then add 600 g milk, salt, nutmeg and freshly ground pepper and cook for 10 minutes / 90°C / speed 2.5. The sauce comes out smooth and lump-free.
Layering: 3 layers, 12 sheets, 1 baking dish
For 4 servings we use 12 lasagne sheets arranged in three layers. First layer: 4 sheets on the base of the baking dish, tomato sauce spread over, then half the vegetables and mushrooms, bechamel on top, then a third of the grated Parmesan (50 g in total) and a third of the feta (200 g) crumbled over. Repeat for the second layer. The final layer is lasagne sheets with tomato sauce, drops of bechamel, and the remaining feta and Parmesan scattered over the top.
The feta and Parmesan combination is not accidental. Parmesan brings depth and savouriness, feta brings creaminess and a gentle sharpness that balances the slightly sweet tomato sauce. Anyone who does not like feta can switch entirely to Gouda. The result is milder but works well.
Preheat the oven to 180°C fan. Bake the lasagne on the middle shelf for 30 minutes. The surface should turn golden brown but not burn. If the feta and Parmesan start to colour too quickly, cover loosely with foil after 20 minutes.
If you want to assemble the lasagne the evening before and keep it in the fridge, extend the baking time to 35 to 40 minutes, as the dish goes into the oven cold. The pasta needs a little longer to cook through from cold. The sauces keep well in the fridge for 2 days. The fully baked lasagne keeps for 3 days in the fridge and reheats well in portions in the microwave.
On grating the Parmesan and making the bechamel
It is best to grate the Parmesan first: add pieces to the mixing bowl and grate for 10 seconds / speed 10, then set aside. This saves an extra step later, as the mixing bowl is needed for the vegetables straight afterwards. Ready-grated Parmesan from the supermarket works, but the flavour is noticeably flatter. A block grated fresh makes a real difference.
If you make bechamel in the Thermomix® regularly, our basic recipe is here: Thermomix® Bechamel Sauce. The method is identical, with the quantities adjusted slightly for this lasagne.
More lasagne recipes with the Thermomix® are here:
Goes well with: Parmesan and rocket.
Also a good match: Tortellini in Cream Sauce with the Thermomix®.
More tomato recipes with the Thermomix®: Tomato Recipes with the Thermomix®. And if you want to use up carrots another way: Apple and Carrot Salad with the Thermomix®.
Resting time and a vegan version
One thing that is often overlooked: we leave the finished lasagne to rest in the dish for at least 10 minutes after baking before cutting into it. Straight from the oven the bechamel runs out of the layers and the pieces fall apart. After 10 minutes of resting the sauces settle, the pieces hold their shape and the lasagne tastes even better as it is still warm, because the flavours have had time to come together. On the second day it is honestly even better than freshly made.
For a vegan version, replace the 60 g butter with 60 g plant-based margarine and the 600 g milk with oat drink (the barista variety is best, otherwise the bechamel will be too thin). We swap the feta and Parmesan for 250 g grated cashew-based cheese plus 2 tbsp nutritional yeast for savoury depth. This works cleanly because our vegetable base is already vegan.
