The Best Vegan Lasagna

Preparation

• Place the garlic, brown onion into your Thermocook bowl. Chop for 4 seconds / speed 5. Add the olive oil and cook for 3 mins / Speed 2 / 100C.
• Add the zucchini and carrot and chop for 4 seconds/speed 5. Blitz for longer if you want it finer.
• Add the crushed tomatoes, mixed herbs, water, and tomato paste, and cook for 5 minutes/speed 2 / 100C.
• Place the beef or plant mince into the steaming basket and break up with your spatula. Place blade cover onto Thermocook blades.
• Gently and carefully pop the steamer basket into the thermocook bowl and cook for 8 minutes/speed 3 / 100C.
• At the 8 min mark, gently stir mince and cook for another 4 mins (or longer until it’s cooked through).
• Carefully remove the basket from the Thermocook bowl and transfer cooked mince into the prepared tomato sauce, stir for 10 seconds/speed 3 to combine. Set aside until needed.
• Clean your Thermocook bowl and prepare the bechamel. Place 2cm cubed pieces of the tasty and parmesan cheese into the clean bowl and chop for10 seconds/speed 10.
• Add the butter, plain flour, milk, nutmeg, and salt and pepper to the bowl and cook for 7 minutes/speed 4 / 80C.
• Preheat your oven to 180 degrees and take out a large lasagna dish.
• Place a layer of pasta on the bottom of the dish and add 1/3 of the meat sauce. Place another layer of pasta on top before adding another 1/3 of the meat sauce on top, repeat until you have used all of your meat sauce and have a layer of pasta on top.
• Pour the cheese sauce over the top layer of pasta and place the baking dish into the oven to cook for 35 - 40 minutes, cut into pieces to serve.