Aubrey had the need for some lasagne and I am doing Weight Watchers so as a compromise made the Vegetarian Lasagne from Cyndi O’Meara cookbook using the Thermomix.   It is delicious and makes plenty of leftovers!

Gluten Free Vegetarian Lasagne

150g Mozzarella
85g Parmesan
650g Ricotta
1 tbsp Butter
250g Mushrooms
1 Onion
4 Garlic cloves
1cm Ginger
1 Red Chilli deseeded
3 tbsp Olive Oil
2 x 400g Tinned Tomatoes
1 tsp Sea Salt
1 Sweet Potato
2 tsp mixed herbs
1 400g Tinned Kidney Beans drained & rinsed
400g Gluten Free Lasagne sheets

Peel and thinly slice the sweet potato and place on Varoma tray and set aside.
Place Mozzarella and Parmesan into TM bowl and grate for 10 seconds on speed 5. Set aside.
Place mushrooms in TM bowl and chop by pressing turbo button once or twice. Add butter and saute for 3 minutes on 90 degrees celsius on reverse + speed 1. Set aside.
Place onion, garlic, chilli and ginger in TM bowl and chop for 5 seconds on speed 7.
Add olive oil and saute for 3 minutes on 90 degrees celsius on speed 1.
Add tomatoes and salt to bowl and place the Varoma with sweet potato into position. Cook for 20 minutes at Varoma temperature on speed 3.
Add the mushrooms, kidney beans and herbs into the sauce and stir with spatula.
Assemble lasagne in layers in a baking dish begin with sauce followed by lasagne sheets, sauce, sweet potato and cheeses.
Bake in preheated oven at 160 degrees celsius for 30 minutes or until cheese is golden.