Easy Thermomix Lasagne Recipe
A classic, comforting lasagne made effortlessly in the Thermomix. Features a rich, slow-cooked pork and beef ragù with red wine and a silky homemade béchamel. Perfect for family dinners, meal prep, and freezing.
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.