We (well, I…) like to have a vegetarian meal at least once a week, so I’m always looking for vegetarian recipes for the Thermomix. There are quite a few collections on Cookidoo and this week I mashed two of them together to create my own recipe. I named it ‘Very Vegetarian’, because the sauce could be eaten on it’s own, as it is a lentil bolognaise. Then, the added layered vegetables made it even more ‘veggie’!

The two recipes I loosely followed were Lentil and Vegetable Bolognaise Sauce  and the bechamel from  Vegetarian Lasagna

If you don’t have Cookidoo, you could just make my Vegetarian Bolognaise, but halve the recipe – reduce chopping and cooking times by 20%.

Putting together a vegetarian lasagna is pretty simple – it’s just sliced oven roasted veggies – I used butternut pumpkin, eggplant, zucchini, mushrooms and I also added some kale that I chopped in the Thermomix. Add some ricotta to the bechamel and use fresh lasagna noodles if you can – I used Latina brand.

Add some of the sauce to the lasagna dish, top with a pasta layer. Add roasted sliced pumpkin, chopped kale and sliced mushrooms – you may like to season these. Top with more sauce and another pasta layer. Top that with zucchini and eggplant – don’t season as this will draw out too much moisture, some more sauce and another pasta layer. Pour over the bechamel. Cover with foil and bake for an hour at 170C. I forgot to cover my dish with foil, so it browned a bit too much. Remove foil, top with grated parmesan (grate before you start if you don’t have any in the fridge!) and pop back in the oven for 10 minutes. Let it sit for 10 minutes or so before slicing and serving.

Serve with a tossed salad. Sorry for the really bad photo!!

The Grumpy One didn’t even notice that there was no meat!!