Quinoa & Mushroom Lasagna
Make on Fresco
Lasagne is a family favourite but if you are vegetarian you may find this intriguing. It has been very popular with my audience for years. Try it!
First featured in For Food’s Sake, this recipe soon made its way as a staple on the café scene in Melbourne which I absolutely LOVE. (Not kidding!) It is delicious, meaty in a vegetarian way and completely more-ish. Try using the ragu as the base for a shepherd’s pie, with the wicked Garlicky Chickpea Mash that appears in the book. Ooh yeah. Now we’re talking!
The Quinoa Ragu alone, could easily be served with any kind of pasta such as spaghetti bolognaise or in a pasta bake. Let your quinoa imagination go wild!
Try adding layers of roasted vegetables such as pumpkin, eggplant or zucchini, or handfuls of fresh spinach between the layers.
The use of eggs in the béchamel is to provide a little additional protein to this very filling dish.
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Need
-
Ragu
- 100 Grams quinoa (I used black and red)
- 40 Grams dried porcini or shitake mushrooms
- 4 Tablespoons soy or tamari sauce
- 400 Grams boiling water
- Handfuls basil leaves
- 300-350 Grams brown onions, quartered
- 5 cloves garlic
- 200 Grams red capsicum
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 200 Grams Swiss brown mushrooms, sliced
- 2 Teaspoons pink salt flakes BUY
- 700 Grams passata or tomato puree
- 10 Grams sugar
- 50 Grams sachet tomato paste
- 60 Grams Umami Paste Recipe
-
Béchamel
- 80 Grams parmesan cheese, cubed
- 200 Grams cheddar cheese, cubed
- 45 Grams butter BUY
- 40 Grams plain flour
- 2 eggs
- 600 Grams milk
- Pinches freshly grated nutmeg
- pink salt flakes and freshly cracked black pepper to taste BUY
-
Assembly
- 250 Grams egg pasta lasagne sheets
Do
- 1
Ragu
- 2
Place quinoa, dried mushrooms, soy sauce and boiling water into an insulated bowl, cover and allow to soak overnight or for several hours.
- 3
Remove mushrooms and slice. Return to quinoa and set aside.
- 4
Place basil into Thermomix bowl and chop 3 sec/speed 6.
- 5
Place onions, garlic and EVOO into Thermomix bowl and chop 5 sec/speed 5.
- 6
Scrape down sides of bowl and sauté 5 min/Varoma/speed 1.
- 7
Add all remaining ragu ingredients including quinoa, mushroom mixture and liquid and cook 30 min/90°/Reverse + speed 2. Set aside.
- 8
Preheat oven to 160°C.
- 9
Béchamel
- 10
Place cheeses into clean, dry Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
- 11
Place all remaining béchamel ingredients into Thermomix bowl and cook 8 min/80°C/speed 4.
- 12
Add approximately half the grated cheese and cook 2 min/90°C/speed 4.
- 13
Assembly
- 14
In large rectangular baking dish, spread a little of the ragu until the base of the dish is covered.
- 15
Top with lasagne sheets, béchamel, more ragu, lasagne sheets, béchamel and ragu finishing with lasagne and béchamel.
- 16
You should have around 3-4 repeats of these layers.
- 17
Top béchamel with remaining grated cheese and bake covered with foil for 1 hour. Remove foil and brown top by increasing oven temperature to 180-200°C and cook for a further 10-15 minutes. Slice and serve hot with salad.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
