Lasagne

THERMOMIX METHOD

Filling;

Add a little oil to a large casserole pot on high heat and fry the rosemary leaves for 2 minutes.  Add the mince, reduce heat to med/high and cook for 10 minutes.  Add the mushrooms and cook for 5 minutes, stirring regularly.  Add the onion and carrot and continue cooking for another 5 minutes.  Add the celery and cook for 10 minutes or until vegetables have started to soften.  Add the lentils, tomatoes, paste, passata, salt and pepper and stir well to combine.  Cover with lid and simmer gently on stove top for 2-3 hours, stirring occasionally and topping with a little water if required.

Pasta;

Place all ingredients into mixing bowl and knead 2 min / lid locked / knead. Wrap in plastic wrap and put in the fridge for at least an hour.  Use a pasta machine, or rolling pin to roll out as thinly as possible into long sheets.

White Sauce;

Place garlic into mixing bowl and chop 3 sec / speed 7.  Scrape down sides, add butter and saute 2 min / varoma / speed 1.  Add cauliflower and chop 15 sec / speed 7.  Add milk and cook 20 min / 100°C / speed 1.  Add salt, pepper, cream cheese, insert butterfly and mash 3 sec / speed 3.

Pre heat oven to 190°C.  

In your lasagne dish layer mince, white sauce, a little of the cheese then pasta and continue this pattern until finishing with white sauce topped with a thick layer of cheese.  Bake in the oven for 45 minutes.

NON THERMOMIX METHOD

Filling;

Add a little oil to a large casserole pot on high heat and fry the rosemary leaves for 2 minutes.  Add the mince, reduce heat to med/high and cook for 10 minutes.  Add the mushrooms and cook for 5 minutes, stirring regularly.  Add the onion and carrot and continue cooking for another 5 minutes.  Add the celery and cook for 10 minutes or until vegetables have started to soften.  Add the lentils, tomatoes, paste, passata, salt and pepper and stir well to combine.  Cover with lid and simmer gently on stove top for 2-3 hours, stirring occasionally and topping with a little water if required.

Pasta;

Place flour onto bench and make a well in centre, add eggs and oil and using your fingers gradually work in the flour.  Once it is combined well, knead the dough until it feels silky and smooth rather than floury and rough (aprox 7 mins).  Wrap in plastic wrap and put in the fridge for at least an hour.

White Sauce;

Chop garlic finely and saute in a little butter in a large fry pan over low heat until translucent.  Remove and set aside.  Chop cauliflower and place into a saucepan with the milk and cook 7-10 minutes until tender. Using a slotted spoon place cauliflower into a blender along with 1-2 cups of the liquid, the garlic, cream cheese, salt and pepper.  Blend until the sauce is very smooth, adding more cooking liquid if needed.  You may need to do this in batches if your blender is not large enough.

Pre heat oven to 190°C.  

In your lasagne dish layer mince, white sauce, cheese then pasta and continue this pattern until finishing with white sauce topped with a thick layer of cheese.  Bake in the oven for 45 minutes.