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Chicken and Sweet Potato Lasagna

Ingredients

Scale
  • 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.