Preheat oven to 180C (350F)
Add carrots, zucchini and mushrooms into the Thermomix bowl and chop with the measuring cup (MC) on for 3 seconds | Speed 6
Scrape down the sides of the bowl, add 10g of the oil and cook the vegetables for 5 minutes | Varoma | Reverse | Speed 1 with the MC off
Strain the vegetables through the Thermomix basket and set aside
Add the onion and garlic into the Thermomix bowl and chop with the MC on for 5 seconds | Speed 5
Scrape down the sides of the bowl, add 20g of oil and sauté with the MC off for 2 minutes | Varoma | Speed 2
Add the pork, veal, salt and pepper into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the MC off for 8 minutes | Varoma | Reverse | Speed soft
Add tomatoes, tomato paste, Worcestershire sauce, dried herbs, stock and cooked vegetables, use the spatula to quickly mix the ingredients together and cook for 15 minutes | Varoma | Reverse | Speed soft with the Thermomix basket sitting on top of the closed lid
Stir with the spatula, taste and add additional seasoning if necessary then cook for another 15 minutes | Varoma | Reverse | Speed soft with the Thermomix basket sitting on top of the closed lid
Cover the base of a 25.5cm x 25.5cm (or 9 inch x 9 inch) roasting dish with about 0.5cm layer of sauce
Put a layer of lasagna sheets on top of the sauce
Mix the cheeses together and sprinkle half of the cheese over the lasagna sheets
Top with all but about 2 cups of sauce (up to the top of blades) and add another layer of lasagna sheets
Put with the rest of the sauce on top and sprinkle with the remaining cheese
Bake in the middle shelf of the oven for approximately 30 minutes or until the cheese is golden brown
Let rest for 10-15 minutes with a piece of aluminum foil on top before serving