Forget the fuss, not the flavour. This all-in-one Thermomix lasagne delivers a rich, restaurant-style ragù and creamy béchamel for the easiest impressive dinner yet.
Nothing beats a classic lasagne for a comforting family meal. This Easy Thermomix Lasagne Recipe streamlines the entire process without sacrificing an ounce of flavour. Your machine creates a deeply savoury red wine meat sauce and a silky béchamel from scratch. The result is a spectacular, golden-brown pasta bake that’s sure to become a regular favourite.
This is the lasagne recipe that will redefine what’s possible on a busy weeknight. By letting your Thermomix handle the labour – finely chopping aromatics, simmering the rich ragù, and perfectly emulsifying the béchamel sauce – you’re free to simply layer and bake. The magic is in the details: the combination of beef and pork mince creates a superior depth of flavour, while a generous glug of red wine lends a subtle sophistication that simmers right into the tomato base. Each forkful is a perfect balance of hearty, savoury meat, al dente pasta, and luxuriously creamy béchamel, all crowned with a bubbly, golden cheese crust. It delivers the slow-cooked, Sunday dinner sensation, any day of the week.
Why You’ll Love This Easy Lasagne Recipe
- Authentic Flavour, Made Simple: Achieves a rich, slow-cooked taste with the convenient, all-in-one method your Thermomix is famous for.
- The Perfect Texture: The classic duo of a hearty beef and pork ragù and a silky-smooth béchamel creates the ideal lasagne layering experience.
- Meal Prep & Freezer Hero: Cook once, eat twice! This lasagne freezes and reheats beautifully, making future dinners effortless.
- A Clever Shortcut: Streamlines the entire process, from sauce to béchamel without dirtying multiple pots and pans.
- The Ultimate Crowd-Pleaser: This is guaranteed comfort food that will satisfy the whole family and impress any guest.
Tips for the Perfect Lasagne
Follow these simple tips to ensure your Thermomix lasagne is a success every single time.
- Make-Ahead Marvel: Assemble the lasagne in the morning, cover and refrigerate. Bake straight from the fridge, adding just 5-10 extra minutes to the cooking time.
- Rest is Best: Let it stand for 10-15 minutes after baking. This allows the layers to set for perfect, clean slices.
- Don’t Overlap Sheets: Place dry pasta sheets side-by-side, not overlapping. They expand as they cook and need space.
- Test for Doneness: Insert a knife into the centre. It should slide through the pasta layers with no resistance.
- Freeze Like a Pro: Freeze the assembled, unbaked lasagne or individual baked portions. Reheat from thawed until piping hot.
- Customise Your Mince: Use all beef mince if you prefer. For a richer bechamel, add a dash of cream or extra parmesan.
What to Serve with Your Lasagne
While this lasagne is a hearty meal all on its own, I love rounding it out with something fresh or crunchy on the side. My absolute go-to is a dead-simple Easy Rocket & Parmesan Salad – it’s the perfect peppery, sharp contrast to the rich pasta. For a more structured meal when entertaining, start by serving my 5-Minute Bruschetta Bowls or slices of Ultimate Brown Butter & Roasted Garlic Bread as a starter before the main event or you can serve it all together family-style.
For other easy, no-fuss options, you can’t go wrong with the classics: a basic green salad with a tangy vinaigrette, some hot, crispy chips (a guaranteed kid-pleaser!), or simply steamed green beans or broccoli.
Storage & Reheating
This lasagne stores and reheats beautifully, making it the ultimate meal-prep hero.
- Refrigerator: Cool completely, then cover the baking dish tightly with foil or transfer portions to airtight containers. It will keep in the fridge for up to 3 days.
- Freezer: For longer storage, freeze the entire baked lasagne or individual portions. Wrap tightly in cling film and foil, or place in freezer-safe containers. Label and freeze for up to 3 months.
- To Reheat: Thaw frozen lasagne overnight in the fridge. Reheat individual portions in the microwave until piping hot. For larger portions or the whole dish, cover with foil and reheat in a 160°C (140°C fan) oven for 20-30 minutes, or until heated through
FAQ’s
Can I make this lasagne ahead of time?
Absolutely! You can assemble the entire lasagne, cover it, and refrigerate it for up to 24 hours before baking. Add 5-10 minutes to the baking time if cooking straight from the fridge. You can also freeze the assembled, unbaked dish for up to 3 months.
Can I use a different type of mince?
Yes. While the beef and pork combo adds excellent depth, you can use all beef mince. For a lighter option, you could also use all pork or a mix of pork and veal.
Do I need to pre-cook the lasagne sheets?
No, this recipe uses no-boil or “oven-ready” dried lasagne sheets. They are designed to cook perfectly in the sauce and steam of the bake. Ensure they are fully submerged in sauce to cook through.
How do I know when the lasagne is fully cooked?
The top should be golden and bubbling. The best test is to insert a sharp knife into the centre – it should slide through the pasta sheets with little to no resistance.
And there you have it, your new go-to method for a truly magnificent lasagne, all made simple with your Thermomix. I’d love to hear how it turns out for you and your family! Don’t forget to rate the recipe and leave a comment below with your thoughts or any clever twists you added. Happy cooking! Kate x
More Thermomix Recipes:
- Chilli Jam Recipe
- Creamy Thai Panang Pumpkin Soup
- Thai Basil Pesto with Peanuts, Lime and Garlic
- Thai Pork Cakes with Cucumber Dipping Sauce
- Fresh Spinach Dip
- Middle Eastern Lamb Koftas
- Frozen Frosty Fruit Cocktail
Easy Thermomix Lasagne Recipe
Ingredients
Pork and beef ragu
- 1 brown onion, quartered
- 2 large carrots, roughly chopped (approximately 300g)
- 4 cloves garlic, peeled
- 40g olive oil
- 500g pork and beef mince (see notes)
- 100g red wine
- 400g can diced tomatoes
- 40g tomato paste
- 2 beef stock cubes, crumbled
- 2 bay leaves (fresh or dried)
- 1 teaspoon finely chopped fresh rosemary (or ½ teaspoon dried)
- 2-3 sprigs fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons dried oregano
- 2 teaspoons Worcestershire sauce
- 2 teaspoons caster sugar
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Bechamel Sauce
- 60g butter, chopped
- 60g plain flour
- 600g full cream milk
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- pinch of nutmeg (optional)
Layering the lasagne
- 250g packet dried lasagne sheets (see notes)
- ¾ cup grated tasty cheese
- ½ cup grated mozzarella cheese
Instructions
to make the pork and beef ragu
- Place the onion, carrot and garlic cloves into the TM bowl. Chop for 6 seconds, Speed 6. Scrape down the sides of the bowl.
- Add the olive oil to TM bowl. Cook on Varoma, 3 minutes, Speed 1.
- Crumble in the pork and beef mince to the TM bowl. Cook for 8 minutes, 100℃, Reverse, speed 1, MC out and simmer basket on top to prevent splatters.
- Add all the remaining ingredients (red wine, tomatoes, tomato paste, beef stock cubes, herbs, Worcestershire sauce, sugar, salt and pepper) to the TM bowl. Cook for 30 minutes, 100℃, Reverse, Speed 1, MC out and simmer basket on top to prevent splatters.
- Transfer the ragu to a mixing bowl and set aside. Wash and dry the TM bowl.
TO MAKE THE BECHAMEL SAUCE
- Add the butter, flour, milk, salt, pepper and nutmeg to the clean TM bowl. Cook for 8 minutes, 90℃, Speed 4.
TO LAYER THE LASAGNe
- Preheat the oven to 200℃ (180℃ fan forced). Lightly grease a 30cm x 20cm deep baking dish with cooking spray. Spoon about ½ cup of the pork and beef ragu into the base of the dish and spread out evenly using a spatula or spoon.
- Top with a layer of lasagne sheets – I used 2 sheets per layer (they don't have to completely cover as they will swell when cooked). Then top with one-third of the pork and beef ragu and then drizzle over one-quarter of the bechamel sauce.
- Repeat this layering process twice more, then finish with the remaining lasagne sheets and bechamel sauce. Sprinkle over the cheeses.
- Bake in the oven for 40-45 minutes until the cheese has melted and is golden brown and the lasagne sheets are cooked through (test by poking with fork). Remove from the oven and allow to rest for 10-15 minutes before cutting into squares to serve.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - Pork and beef mince: I use pork and beef mince commonly sold at Woolworths or Coles and labelled simply as pork and beef mince. It is usually around 70 percent pork and 30 percent beef, which gives a richer, more flavourful ragù. If you can’t find this, you can mix equal parts pork mince and beef mince, or use all beef mince or all pork mince instead. Use what suits you.
- Lasagne sheets: This recipe works with both dried oven-ready lasagne sheets and fresh lasagne sheets. If using dried sheets, make sure they are well covered with sauce so they cook through properly. If using fresh lasagne sheets, reduce the baking time to around 30 minutes, or until golden and bubbling.
- Resting time: Letting the lasagne rest for 10 to 15 minutes after baking makes a big difference. It helps the layers set so you get clean slices rather than a collapse on the plate.
- Make it ahead: This lasagne can be fully assembled, covered and refrigerated for up to 24 hours before baking. Add an extra 5 to 10 minutes to the cooking time if baking straight from the fridge.
- Freezer friendly: You can freeze the lasagne either baked or unbaked. If freezing unbaked, thaw completely before cooking. If freezing baked portions, reheat until piping hot all the way through.
- Cheese swaps: Tasty cheese and mozzarella give a great balance of flavour and melt, but you can swap in parmesan for extra sharpness or use all mozzarella for a softer top.
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