When I say Thermomix Seafood Lasagna with Beetroot Béchamel the truth is that you can totally do this without it, you just need a powerful blender to make the beetroot milk and then do everything else the conventional way. I just like making it in the Thermomix as it is so much more convenient, fast, clean and well, easy!
Yes, you are right in thinking that this recipe builds on my Beetroot Béchamel obsession but seriously, it's just so good that you have to try it!
You will need a nut milk bag, a cheesecloth or a very fine sieve to make the beetroot béchamel. Or feel free to just make a normal white sauce.
In the photos the beetroot béchamel is not as pink because I used Why is There Air's recipe (we were comparing notes on my idea and she used cooked beetroot to test it), if you use raw beetroot the colour of the béchamel will be much brighter, creating a spectacular dish. Jane will post her own recipe soon, once she is settled in her new house.
If you prefer a normal meaty lasagna next time, here is my recipe!
Right, ready? Here we go...
📖 Recipe
Thermomix Seafood Lasagne with Beetroot Béchamel
Equipment
- 1 Thermomix any model
Ingredients
For the Seafood Sauce
- 2-3 garlic cloves peeled
- 150 g onion peeled and quartered
- 10 g olive oil
- 800 g tinned or fresh plum tomatoes
- 1 teaspoon Worcestershire sauce or soy sauce or tamari
- 1 pinch sea salt
- Black pepper
- 2 fillets fresh salmon, cubed or more if you want to make a bigger lasagna, diced in quite small chunks
- 150-200 g prawns
- 1 tablespoon lemon juice approx the juice of half a lemon
- 1 spring onion finely sliced
For the Beetroot Bechamel
- 150-200 g raw beetroot peeled and quartered, the more you add the more the beetroot flavour will come across
- 500 g milk both whole and skimmed milk work
- 15 g olive oil
- 50 g unsalted butter
- 50 g plain flour
- 1 teaspoon salt
- Black pepper to taste
- 1 pinch grated nutmeg
To assemble the lasagne
- Fresh lasagne sheets or homemade ones if you're brave enough. You can also use dry lasagne sheets, in which case, soak them in boiling water for a few minutes before assembling,
- Grated parmesan cheese or grated cheddar or a mix of both, or you can avoid altogether if you prefer
Instructions
- Add the garlic and onion to the Thermomix bowl: 7 seconds, speed 5.
- Scrape down, add 10 g olive oil: 5 minutes, 100ºC, speed 1.
- Add the 800 g tomatoes, a good glug of Worcestershire sauce, a pinch of salt and black pepper: 10 minutes, 100ºC, speed 3 (with the inner basket on top of the lid instead of the measuring cup if you have the TM31 or TM5).
- Add the salmon, prawns and spring onions: 5 minutes, 100ºC, REVERSE, lowest speed (usually the one with the stirring spoon symbol). Transfer to the baking dish you're going to use in the air fryer or oven. In the Ninja Crispi, you can add it directly to the glass base. You can cover the dish with a layer of lasagne sheets first, it's what I tend to do.
- Rinse the Thermomix bowl. Add the raw beetroot: 10 seconds, speed 7.
- Add the 500 g milk: 2 minutes, speed 10. Strain well with a nut milk bag or very fine sieve.
- Add the rest of the ingredients (15 g extra virgin olive oil + 50 g unsalted butter + 50 g plain flour + 1 teaspoon salt + freshly ground black pepper + pinch of grated nutmeg): 8 minutes, 100ºC, speed 4.
- It's time to put the lasagne together, as the sauce was a bit runnier than bolognese I started with a layer of lasagna sheets in the bottom of the pyrex dish, then a layer of seafood tomato sauce, another layer of lasagna sheets and finished with a final layer of lasagna sheets topped with beetroot béchamel and a good sprinkling of grated parmesan cheese. I didn't need all the béchamel so popped it in the fridge to eat on its own the next day (it's delicious).
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