Ingredients
Scale
- 2 chicken breasts, diced
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 100g baby spinach leaves
- 200g pumpkin, diced
- 200g tasty cheese, grated
- 4 Lasanga Sheets
Tomato Base
- 800g tomatoes, diced
- 200g roasted capsicum
- 2 garlic cloves, crushed
- 10 basil leaves
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
White Sauce
- 800g milk
- 80g plain flour
- 80g butter
- Salt and pepper, to taste
Instructions
- Preheat oven to 180°C, fan forced.
- Pour all tomato base ingredients into thermomix bowl.
- Coat the chicken in paprika, salt and pepper.
- Place chicken into bottom steaming tray of varoma.
- Place the pumpkin into the top steaming tray of varoma.
- Steam Varoma / speed 4 / 30 minutes.
- Pour sauce out of the thermomix bowl and into a separate bowl, set aside.
- Add steamed chicken to the same thermomix bowl. Don’t worry about cleaning bowl. Chicken may not be cooked through, this is fine, as it will continue cooking while baking. Shred 4 seconds / reverse / speed 4., set chicken aside in another bowl.
- Clean bowl.
- Place all white sauce ingredients into bowl, cook 10 minutes / 90 degrees / speed 4.
- Spoon a tablespoon of the tomato sauce over the base of a large rectangular casserole dish.
- Place a lasagne sheets over the top.
- Layer one-third each of spinach, steamed pumpkin, chicken and tomato base over lasagne sheet.
- Repeat the layers until all the ingredients are used.
- Pour white sauce over top of final lasagna sheet.
- Sprinkle with cheese and cook in oven for 30-40 minutes or until cheese is golden.
- Prep Time: 30 mins
- Cook Time: 30 mins
