Thermomix recipe: Quinoa & Mushroom Lasagna
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!
Keywords
- tenina
- thermomix
- insider club
- convenient vegetarian
- earthy
- filling
- complex flavors
- mushrooms
- comforting
- creamy
- vego
- recipe
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Cooking tools:
- Food processor
- Insulated bowl
- Oven
- Rectangular baking dish
- Aluminum foil
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 100 Grams quinoa (I used black and red)
- 40 Grams dried porcini or shitake mushrooms
- 4 Tablespoons soy or tamari sauce
- 400 Grams boiling water
- Handfuls basil leaves
- 300-350 Grams brown onions, quartered
- 5 cloves garlic
- 200 Grams red capsicum
- 30 Grams Extra Virgin Olive Oil (EVOO)
- 200 Grams Swiss brown mushrooms, sliced
- 2 Teaspoons pink salt flakes
- 700 Grams passata or tomato puree
- 10 Grams sugar
- 50 Grams sachet tomato paste
- 60 Grams Umami Paste
- 80 Grams parmesan cheese, cubed
- 200 Grams cheddar cheese, cubed
- 45 Grams butter
- 40 Grams plain flour
- 2 eggs
- 600 Grams milk
- Pinches freshly grated nutmeg
- pink salt flakes and freshly cracked black pepper to taste
- 250 Grams egg pasta lasagne sheets
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