Classic Beef Lasagne

Thermomix recipe: Classic Beef Lasagne. Ready in 132 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g onion, quartered
• 100 g carrots, peeled and roughly chopped
• 50 g celery, roughly chopped
• 2 cloves garlic
• 30 g olive oil
• 500 g minced beef
• 100 g red wine (optional)
• 400 g passata (tomato purée)
• 30 g tomato paste
• 200 g beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt, to taste
• Black pepper, to taste
• 50 g butter
• 50 g plain flour
• 700 g milk
• Pinch of nutmeg
• White pepper, to taste
• 9-12 lasagne sheets (no-boil)
• 100 g grated Parmesan cheese
• 150 g mozzarella, shredded (optional)

Instructions

1. Preheat oven to 180°C (350°F).
2. Place onion, carrots, celery, and garlic into the mixing bowl. Chop 5 sec / Speed 5. Scrape down sides of bowl.
3. Add olive oil. Sauté 5 min / 120°C / Speed 1.
4. Add minced beef. Cook 10 min / 120°C / Speed 1 (Reverse), using the spatula to break up the meat through the lid opening during the first minute. Remove measuring cup and place simmering basket on lid to allow evaporation.
5. Add red wine (if using), passata, tomato paste, beef stock, bay leaf, oregano, salt, and pepper. Cook 35 min / 98°C / Speed 1 (Reverse). Place simmering basket on lid instead of measuring cup to prevent splatter and allow evaporation. Pause halfway through (after 17-18 minutes) to scrape down the sides and bottom of the bowl with the spatula, then continue cooking.
6. After cooking, remove bay leaf. Set Bolognese sauce aside in a separate bowl. Clean and dry the mixing bowl.
7. Insert the butterfly whisk. Add butter to the clean mixing bowl. Melt 2 min / 100°C / Speed 1.
8. Add plain flour. Cook 2 min / 100°C / Speed 1.
9. Add milk, nutmeg, salt, and white pepper. Cook 8 min / 90°C / Speed 3. The béchamel sauce should be thick and smooth. Remove butterfly whisk.
10. To assemble the lasagne: Spread a thin layer of Bolognese sauce on the bottom of a large ovenproof dish (approx. 20x30 cm).
11. Place a layer of lasagne sheets over the sauce. Top with a layer of Bolognese, then a layer of béchamel sauce, and sprinkle with a little Parmesan and mozzarella (if using).
12. Repeat the layering process until all ingredients are used, finishing with a generous layer of béchamel sauce and the remaining Parmesan and mozzarella on top.
13. Bake for 30 minutes in the preheated oven, or until golden brown and bubbling.
14. Let the lasagne rest for 10 minutes before serving to allow it to set and make slicing easier.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.