Method
1. Place quinoa, dried mushrooms, soy sauce and boiling water into an insulated bowl
2. Cover and allow to soak overnight or for several hours
3. Remove mushrooms and slice
4. Return to quinoa and set aside
5. Place basil into a Thermomix bowl
6. Chop with MC in place 3 sec, speed 6
7. Place onions, garlic and EVOO into the Thermomix bowl
8. Chop with MC in place 5 sec, speed 5
9. Scrape down sides of TM5 bowl
10. Sauté 5 min, Varoma, speed 1
11. Add red bell pepper, mushrooms, salt, tomato puree, sugar, tomato paste, umami paste, quinoa, mushroom mixture and liquid
12. Cook for 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. Mill with MC in place 8 sec/speed 8
17. Remove from bowl and set aside
18. Place all remaining béchamel ingredients: butter, flour, eggs, milk, salt, pepper and nutmeg into the Thermomix bowl
19. Cook for 8 min, 80°C, speed 4
20. Add approximately half the grated cheese to the Thermomix bowl
21. Cook for 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. Brown top by increasing oven temperature to 180-200°C and cook for a further 10-15 minutes
28. Slice and serve hot with salad