Vegetarian Lasagne with Fresh Herb Tomato Sauce and Feta Spinach Salad

Thermomix recipe: Vegetarian Lasagne with Fresh Herb Tomato Sauce and Feta Spinach Salad. Ready in 90 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 onion, halved (for sauce)
• 4 cloves garlic (for sauce)
• 20 g olive oil (for sauce)
• 500 g ripe tomatoes, quartered (for sauce)
• 15 g fresh parsley, leaves only (for sauce)
• 100 ml red wine (for sauce)
• 1 vegetable stock cube (for sauce)
• 200 ml water (for sauce)
• Salt and black pepper to taste (for sauce)
• 1 onion, halved (for filling)
• 2 red bell peppers, deseeded and quartered (for filling)
• 6 celery stalks, cut into 3 cm pieces (for filling)
• 250 g mushrooms, quartered (for filling)
• 20 g olive oil (for filling)
• 1 sprig fresh rosemary, leaves only (for filling)
• 1 sprig fresh thyme, leaves only (for filling)
• 500 g fresh spinach (for filling)
• 250 g lasagna sheets (approx. 9-12 sheets)
• 250 g buffalo mozzarella, drained and torn
• 200 g Greek yogurt
• 100 g grated Parmesan cheese
• 15 g fresh basil, leaves only
• 150 g fresh spinach (for salad)
• 1 large tomato, diced (for salad)
• 200 g feta cheese, crumbled (for salad)
• 1 red onion, thinly sliced (for salad)
• 50 g Parmesan cheese, shaved or grated (for salad topping)
• 100 g old bread, cubed (for croutons)
• 20 g olive oil (for croutons)
• 30 ml olive oil (for dressing)
• 1 lemon, juiced (for dressing)
• 1 tsp dried oregano (for dressing)
• Salt and black pepper to taste (for dressing)

Instructions

1. Preheat oven to 180°C (350°F). Lightly grease a large ovenproof dish (approx. 20x30 cm).
2. **Prepare the Tomato Sauce:** Place 1 halved onion and 4 garlic cloves into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
3. Add 20 g olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Place simmering basket on lid instead of measuring cup to allow evaporation.
4. Add 500 g quartered ripe tomatoes, 15 g fresh parsley, 100 ml red wine, 1 vegetable stock cube, 200 ml water, salt, and pepper to the bowl. Cook 20 min / 100°C / Speed 1 (Reverse). Place simmering basket on lid.
5. Pause, scrape down the sides and bottom of the bowl. Continue cooking if needed, ensuring the sauce is simmering well. After cooking, blend the sauce 10 sec / Speed 7. Set aside in a separate bowl.
6. **Prepare the Lasagne Vegetable Filling:** Without cleaning the bowl, place the second halved onion, 2 quartered red bell peppers, 6 pieces celery, and 250 g quartered mushrooms into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
7. Add 20 g olive oil, rosemary leaves, and thyme leaves to the bowl. Sauté 10 min / 120°C / Speed 1 (Reverse). Place simmering basket on lid.
8. Add 500 g fresh spinach to the bowl. Cook 5 min / 90°C / Speed 1 (Reverse) or until wilted. If the spinach doesn't fit, add half, cook for 2 minutes, then add the rest and continue cooking. Set the vegetable filling aside with the sauce.
9. **Prepare the Cheese Layer:** Place 250 g torn buffalo mozzarella, 200 g Greek yogurt, 100 g grated Parmesan cheese, and 15 g fresh basil leaves into the clean Thermomix bowl. Mix 10 sec / Speed 3 (Reverse). Set aside.
10. **Assemble the Lasagne:** Spread a thin layer of tomato sauce on the bottom of the prepared ovenproof dish. Arrange a layer of lasagna sheets over the sauce. Top with half of the vegetable filling, then half of the cheese mixture. Repeat with another layer of sauce, lasagna sheets, the remaining vegetable filling, and the remaining cheese mixture.
11. Finish with a final layer of lasagna sheets, topped with the remaining tomato sauce. Sprinkle with extra grated Parmesan cheese if desired. Bake for 30-35 minutes, or until golden brown and bubbling.
12. **Prepare the Salad:** While the lasagne bakes, prepare the croutons. Place 100 g cubed old bread into a clean, dry Thermomix bowl. Add 20 g olive oil. Sauté 8 min / 120°C / Speed 1 (Reverse) or until golden and crispy. Alternatively, toast in a pan or oven.
13. In a large salad bowl, combine 150 g fresh spinach, 1 diced large tomato, 200 g crumbled feta cheese, and 1 thinly sliced red onion. Top with 50 g shaved Parmesan cheese and the prepared croutons.
14. **Prepare the Salad Dressing:** In a small bowl or a clean Thermomix bowl, combine 30 ml olive oil, the juice of 1 lemon, 1 tsp dried oregano, salt, and pepper. Mix well 5 sec / Speed 4. Drizzle over the salad just before serving.
15. Let the lasagne rest for 5-10 minutes before serving with the fresh feta spinach salad.

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