This Chicken and Sweet Potato Lasagna is a great twist on the traditional beef lasagna, with the delightful addition of vegetables hidden inside, carrots, zucchini, capsicum, onion, sweet potato and spinach. My kids loved it, which was fantastic. I first made this when I was trying to introduce more sweet potato into our diet.  I haven’t really loved sweet potato until recently, now it’s one of my favourite vegetables.

I found this recipe on the Thermomix recipe community, but it was missing a step so I have added it here.

Regular Recipe: I have found two very similar regular recipes on weight watchers and taste.com.au, which uses ricotta instead of a bechemel sauce, an even healthier option again.

Assemble the lasagna with a small dollop of white sauce on the bottom of rectangular casserole dish then assemble as follows: lasagna sheets, chicken mixture

Spinach leaves

Thinly sliced sweet potato

and bechamel sauce

repeat until you reach the top of the baking dish, which should be 3 layers.

Chicken and Sweet Potato Lasagna

Serves: 6

Prep Time	Cook Time	Total Time
30 mins	45 mins	1 hour 15 mins

Ingredients

• 1 onion, peeled and quartered
• 2 cloves of garlic
• 50g olive oil
• 1 carrots, peeled and chopped
• 1 medium zucchini, chopped
• 1 capsicum, chopped
• 400g tomato passata
• 1 tablespoon tomato paste
• 1 tablespoon TM stock concentrate
• 500g chicken mince
• 1 large sweet potato, peeled and sliced
• big handful baby spinach leaves
• 4 fresh lasagna pasta sheets
• 1/2 cup tasty cheese

sauce

• 50g butter
• 50g flour
• 500g milk

Instructions

1. Add garlic and onion to the mixing bowl, mince 3 sec / speed 6.
2. Add oil and sauté 3 minutes / Varoma / speed 1.
3. Add carrot, zucchini and capsicum, chop 5 sec / speed 6.
4. Then cook 3 min / Varoma / speed 1.
5. Add chicken mince and cook 10 min / Varoma / reverse / speed 1 / MC off.
6. Add passata, tomato paste, stock, cook 10 min / 100C / reverse / speed 1 / MC off.
7. Set chicken mixture aside while you make the béchamel sauce.

Sauce

1. Add butter, flour and milk to a clean thermomix bowl, cook 7 min / 90C / speed 4

Assembly

1. Assemble the lasagna, dollop a thin layer of white sauce on the bottom of rectangular casserole dish then assemble as follows: lasagna sheets, chicken mixture, spinach leaves, thinly sliced sweet potato, bechamel sauce… repeat until the top of the baking dish, 3 layers.
2. Finish with a lasanga sheet, few spoonfuls of white sauce and sprinkle with cheese.
3. Bake in the oven for 30 – 45 minutes at 180 degrees, or until golden.

By Kat – The Organised Housewife

The original recipe was created by Thermovixen Cass.

What vegetables do you like to hide inside lasagna?

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