Quinoa & Mushroom Lasagna

by

Tenina Holder

Posted June 23, 2020 (Last updated March 1, 2022)

Serves

10

Total Time

6hrs 20mins

Calories

428

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!

recipe-image
    Ingredients

  • Shiitake mushrooms icon
    Shiitake mushrooms40 gdried
  • Water icon
    Water400 gboiling
  • Fresh basil leaves icon
    Fresh basil leaves3 handfulsleaves of
  • Onion icon
    Onion300 gquartered
  • Cremini mushrooms icon
    Cremini mushrooms200 gsliced
  • Parmesan cheese icon
    Parmesan cheese80 gcubed
  • Cheddar cheese icon
    Cheddar cheese200 gcubed
  • Nutmeg icon
    Nutmegas neededgrated
  • Black pepper icon
    Black pepperas neededfreshly ground
  • Quinoa icon
    Quinoa100 g
  • Soy sauce icon
    Soy sauce4 tablespoons
  • Garlic clove icon
    Garlic clove5
  • Extra virgin olive oil icon
    Extra virgin olive oil30 g
  • Red bell pepper icon
    Red bell pepper200 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakes2 teaspoons
  • Tomato purée icon
    Tomato purée700 g
  • Sugar icon
    Sugar10 g
  • Tomato paste icon
    Tomato paste50 g
  • Umami paste icon
    Umami paste60 g
  • Butter icon
    Butter45 g
  • All purpose flour icon
    All purpose flour40 g
  • Egg icon
    Egg2
  • Milk icon
    Milk600 g
  • Pink himalayan salt flakes icon
    Pink himalayan salt flakesas needed
  • Lasagna noodles icon
    Lasagna noodles250 g
  • Mixed green salad icon
    Mixed green saladas needed
    Method

  • 1. Place quinoa, dried mushrooms, soy sauce and boiling water into an insulated bowl
  • 2. Cover and allow to soak overnight or for several hours
  • 3. Remove mushrooms and slice
  • 4. Return to quinoa and set aside
  • 5. Place basil into a Thermomix bowl
  • 6. Chop with MC in place 3 sec, speed 6
  • 7. Place onions, garlic and EVOO into the Thermomix bowl
  • 8. Chop with MC in place 5 sec, speed 5
  • 9. Scrape down sides of TM5 bowl
  • 10. Sauté 5 min, Varoma, speed 1
  • 11. Add red bell pepper, mushrooms, salt, tomato puree, sugar, tomato paste, umami paste, quinoa, mushroom mixture and liquid
  • 12. Cook for 30 min, 90°C, reverse speed 2
  • 13. Set aside
  • 14. Pre-heat oven - 160°C
  • 15. Place cheeses into a clean, dry Thermomix bowl
  • 16. Mill with MC in place 8 sec/speed 8
  • 17. Remove from bowl and set aside
  • 18. Place all remaining béchamel ingredients: butter, flour, eggs, milk, salt, pepper and nutmeg into the Thermomix bowl
  • 19. Cook for 8 min, 80°C, speed 4
  • 20. Add approximately half the grated cheese to the Thermomix bowl
  • 21. Cook for 2 min, 90°C, speed 4
  • 22. In large rectangular baking dish, spread a little of the ragu until the base of the dish is covered
  • 23. Top with lasagne sheets, béchamel, more ragu, lasagne sheets, béchamel and ragu finishing with lasagne and béchamel
  • 24. Top béchamel with remaining grated cheese; cover with foil
  • 25. Bake - 1 hr, 160°C
  • 26. Remove foil
  • 27. Brown top by increasing oven temperature to 180-200°C and cook for a further 10-15 minutes
  • 28. Slice and serve hot with salad

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