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Mary Berry Vegetarian Lasagne in the Thermomix

Mary Berry Vegetarian Lasagne in the Thermomix


Mary Berry Vegetarian Lasagne in the Thermomix

How about a hearty, vegetable lasagna this weekend?

Arghhh that means countless hours in the kitchen, half a dozen pans to wash up and a big mess everywhere, doesn’t it? Not with a little help of Momo the Thermomix.

15 minutes active time … and NO washing up apart from the Thermomix bowl (in the dishwasher) and the lasagna dish.

Like the rest of the nation, we love a bit of Mary Berry cakes – I mean how could you not?

But it is not very often I cook some of her other recipes – that is about to change, after making this vegetable lasagne.

As much as we love the traditional, beef lasagna, we are also trying to cut down on our meat intake at the moment so this recipe sounded right up our street!

Click here for the original Mary Berry, non-Thermomix, vegetarian lasagne recipe.


Active time: 15 minutes – Total time: 1h10


Bechamel/cheese sauce

  • 750ml milk
  • 60g salted butter
  • 90g plain flour
  • Salt & pepper to taste
  • 200g cheddar cheese

Vegetable filling

  • 1 onions
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 500g button mushrooms
  • 2 courgettes, sliced
  • 2 tbsp plain flour
  • 1 bag fresh baby spinach
  • 400g chopped tomatoes
  • 1 tsp sugar

  • Salt & pepper to taste

  • 1 tbsp shredded fresh basil

  • salt and freshly ground black pepper


  • About 8 sheets no-precooking-required dried lasagne

Let’s go…

  1. First, add 200g cheddar cheese, roughly chopped, to the mixing bowl. Mix for 5 seconds / speed 5. Set aside. No need to rinse the bowl.
  2. Then make a bechamel/cheese sauce. Add 750g milk, 60g butter, 90g plain flour, salt & pepper to taste to the mixing bowl. Cook for 8 minutes / 90C / speed 4. 
  3. Add the reserved cheese and mix for a further 30 seconds / speed 2. Set Aside.
  4. In the meantime, slice 2 courgettes, wash the button mushrooms, peel and halve one onion and peel 2 garlic cloves.
  5. Wash the bowl.
  6. Add one onion, halved and 2 garlic cloves to the mixing bowl. Chop for 5 seconds / speed 5.
  7. Add 2tbsp olive oil and cook for 3 minutes / 100C / Speed low.
  8. Add 500g button mushrooms, whole, 2 courgettes, sliced and 2tbsp plain flour. Cook for 5 minutes / 100C / Reverse speed low.
  9. Add the baby leaf spinach, 400g chopped tomatoes, 1 tsp sugar and salt & pepper to taste. Cook for 15 minutes / 100C / Reverse speed low without measuring cup.
  10. In the meantime, preheat the oven to 180C and grease a baking dish measuring about 25cm x 20cm and 5cm deep.
  11. Stir the shredded basil into the vegetable sauce.
  12. Spread a third of the sauce over the bottom of the dish. Spread a third of the bechamel/cheese sauce over the vegetables.
  13. Cover with a layer of lasagne sheets, not overlapping them. The dish will probably take 3 sheets, but you may have to break them to fit.
  14. Repeat the layers of vegetable sauce, cheese sauce, and lasagne sheets, then repeat the layers once more, finishing with the cheese sauce. Bake for about 30 minutes or until golden brown.

Delicious. Bon appetit x


Made with a hint of large family madness, a pinch of dinner parties and a scoop of easy and quick recipes, this blog is a well-round concoction (!!) of tried and tested food we love.

The gang is made off a mum, a dad, 4 girls (aged 17, 15, 6 & 6) and 1 dog. That’s a lot of people to please when it comes to dinner time.

The 2 main characters in the story are: Maud (the human mum) & Momo (the Thermomix), we were both born in France, both have a passion for cooking, simple, tasty food – cooking & baking makes us happy!

Coming soon:
How to get this week's dinners ready in under an hour.
Cook once, eat 5 family dinners.

That's 5 dinners, 50 minutes preparation max, that will then require less than 5 minutes of your time and 20 minutes unsupervised cooking max from start to table, every night.

>>> So much better for the mental load
>>> No food waste so better for the wallet and the planet
>>> Healthy, prepared from scratch dinners

We hope you leave this site with either the inspiration to try out a new recipe, a new skill or an idea for your next cooking adventure.

Thank you for stopping by!

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