Preheat oven to 180C (350F)
Add carrots, zucchini and mushrooms into the Thermomix bowl and chop with the measuring cup (MC) off for 3 seconds | Speed 6; remove to a bowl
Add onion and garlic into the Thermomix bowl and chop with the MC off for 3 seconds | Speed 5
Scrape down the sides, add 10g of oil and sauté with the MC off for 1 minute | Varoma | Speed 2
Add remaining 10g oil, pork, veal, salt and pepper into the Thermomix bowl, use the spatula to quickly mix the ingredients together and then cook with the measuring cup (MC) off for 8 minutes | Varoma | Reverse | Speed soft
Add tomatoes, tomato paste, Worcestershire sauce, dried herbs, stock and vegetables, use the spatula to quickly mix the ingredients together and cook with MC half off for 15 minutes | 100C | Reverse | Speed soft
Stir with the spatula, taste and add additional seasoning if necessary then cook with MC half off for 10 minutes | Varoma | Reverse | Speed soft
Cover the base of a 25.5cm x 25.5cm (or 9 inch x 9 inch) roasting dish with about 1cm 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 15 minutes with a piece of aluminum foil on top