Quinoa and Mushroom Lasagna

by Tenina Holder
posted 02 Jun, 2020 (last updated 23 Jun, 2020)
  • Serves icon
  • Total Time icon
    Total Time
    2hrs 20mins
  • Calories icon

Probably one of the biggest drawbacks to being a vegetarian is missing out on lasagne. The famed Italian layered dish of pasta, béchamel, a tomato based ragù and the crunchy, bubbly cheese on top really is top-tier cooking. Luckily for vegetarians with Thermomixes, we have the solution for you. The inclusion of shiitake mushrooms will give a profoundly umami flavor and act well as a meat substitute, however they do take hours to rehydrate, so you will need to know well in advance that lasagne is on the menu.



  • Shiitake mushrooms icon
    Shiitake mushrooms
    1.41oz/40g (about 2)
  • Water icon
    13.53fl oz/400g (1¾ cups)
  • Fresh basil icon
    Fresh basil
    as needed
    leaves of
  • Onion icon
    x 2⅛ (about 10.58oz/300g)
  • Crimini mushrooms icon
    Crimini mushrooms
    7.05oz/200g (about 2¼ cups)
  • Parmesan cheese icon
    Parmesan cheese
    2.82oz/80g (about ½ cup)
  • Cheddar cheese icon
    Cheddar cheese
    7.05oz/200g (about 2 cups)
  • Nutmeg icon
    as needed
  • Black pepper icon
    Black pepper
    as needed
    freshly ground
  • Quinoa icon
    3.53oz/100g (about ½ cup)
  • Soy sauce icon
    Soy sauce
    4 tbsp (2.00fl oz/71g)
  • Garlic clove icon
    Garlic clove
  • Extra virgin olive oil icon
    Extra virgin olive oil
    1.11fl oz/30g (2¼ tbsp)
  • Red bell pepper icon
    Red bell pepper
    7.05oz/200g (about 1¼)
  • Pink himalayan salt icon
    Pink himalayan salt
    2 tsp (0.35oz/10g)
  • Tomato purée icon
    Tomato purée
    21.52fl oz/700g (2¾ cups)
  • Sugar icon
    0.35oz/10g (about 2½ tsp)
  • Tomato paste icon
    Tomato paste
    1.76oz/50g (about 3⅛ tbsp)
  • Umami paste icon
    Umami paste
    2.12oz/60g (about 3½ tbsp)
  • Butter icon
    1.59oz/45g (about 3⅛ tbsp)
  • All purpose flour icon
    All purpose flour
    1.41oz/40g (about 5 tbsp)
  • Egg icon
    2 (3.53oz/100g)
  • Milk icon
    20.29fl oz/600g (2½ cups)
  • Pink himalayan salt icon
    Pink himalayan salt
    as needed
  • Lasagna noodles icon
    Lasagna noodles
    8.82oz/250g (about 8¼)
  • Mixed green salad icon
    Mixed green salad
    as needed


  1. Place quinoa, dried mushrooms, soy sauce and boiling water into an insulated bowl, cover and allow to soak overnight or for several hours
  2. Remove mushrooms and slice
  3. Return to quinoa and set aside
  4. Place basil into a Thermomix bowl
  5. Fit TM5 bowl to TM5
  6. Chop - approx 3 sec, speed 6
  7. Place onions, garlic and EVOO into the Thermomix bowl
  8. Chop - approx 5 sec, speed 5
  9. Scrape down sides of bowl
  10. Sauté - approx 5 min, varoma, speed 1
  11. Add all remaining ragu ingredients including quinoa, mushroom mixture and liquid
  12. Cook - approx 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. Blend - approx 8 sec, speed 8
  17. Remove from bowl and set aside
  18. Place all remaining béchamel ingredients into the Thermomix bowl
  19. Cook - approx 8 min, 80°C, speed 4
  20. Add approximately half the grated cheese to the Thermomix bowl
  21. Cook - approx 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. Bake TM5 bowl - approx 10 min, 180°C
  28. Slice and serve hot with salad

Make this in the Drop Recipes app

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.

Black phone showing Thermomix and Top Rated recipes from the Drop Recipes app.


Vibrant magenta rounds of beetroot beside bright orange carrots nestled in ricotta surrounded by pastry

Thermomix Beetroot and Carrot Tart With Ricotta

Baking dish full of tomato sauce holds three flour tortilla enchilads topped with melted cheese

Thermomix Vegetarian Enchiladas with Black Beans

Green Thai curry with carrots potatoes and eggplant served in a bowl with black quinoa

Thermomix Slow Cooked Thai Green Vegetable Curry

Small ramekins of baked pasta with pumpkin spinach and ricotta are served individually

Thermomix Pumpkin, Ricotta and Spinach Pasta Bake

Golden chickpea curry is served on fluffy white rice, topped with cashews and fresh red chilli

Thermomix Chickpea and Cashew Nut Curry