Thermomix Seafood Lasagne with Beetroot Béchamel
Serves 6-8 - Approx. 50-60 minutes
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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