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
|
Prep Time |
Cook Time |
Total Time |
|
30 mins |
45 mins |
1 hour 15 mins |
- 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
- 50g butter
- 50g flour
- 500g milk
Instructions
- Add garlic and onion to the mixing bowl, mince 3 sec / speed 6.
- Add oil and sauté 3 minutes / Varoma / speed 1.
- Add carrot, zucchini and capsicum, chop 5 sec / speed 6.
- Then cook 3 min / Varoma / speed 1.
- Add chicken mince and cook 10 min / Varoma / reverse / speed 1 / MC off.
- Add passata, tomato paste, stock, cook 10 min / 100C / reverse / speed 1 / MC off.
- Set chicken mixture aside while you make the béchamel sauce.
- Add butter, flour and milk to a clean thermomix bowl, cook 7 min / 90C / speed 4
- 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.
- Finish with a lasanga sheet, few spoonfuls of white sauce and sprinkle with cheese.
- 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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4 comments
This is such a delicious recipe!!! Thank you for sharing!
Thank you Brooke. So glad you enjoyed it also
Hello! What size is your lasagne dish? I just want to get an idea for quantities. Thanks
Hi Jess, It’s just a regular casserole dish 30x20cm