Imported from the web

Low Waste Chicken Lasagne

Name: Low Waste Chicken Lasagne
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 brown onion (cut into quarters); 1 carrot (cut into 4 cm pieces); 1 celery stalk (cut into 4 cm pieces); 4 garlic cloves; 20 g olive oil; 2 tsp dried oregano; 2 tsp dried basil; 400 g tomato passata; 2 tbsp tomato paste; 2 tsp sugar; 250 g water; 2 tsp Chicken stock paste; ground black pepper (to season); 500 g cooked chicken (shredded); 250 g cheddar cheese (cut into 3 cm pieces); 50 g plain flour; 50 g unsalted butter; 500 g milk; 1 tsp Dijon mustard; sea salt (to season); 250 g dried lasagne sheets

Recipe by Vorwerk Home & Co. KmG

Imported by John Tan on SeeMeCook

A clever way to use leftover cooked chicken, this lasagne features a rich tomato and vegetable sauce and a classic creamy béchamel, all prepared efficiently in a Thermomix.

6 servings90 minItalian

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Ingredients

1 brown onion (cut into quarters)
1 carrot (cut into 4 cm pieces)
1 celery stalk (cut into 4 cm pieces)
4 garlic cloves
20 g olive oil
2 tsp dried oregano
2 tsp dried basil
400 g tomato passata
2 tbsp tomato paste
2 tsp sugar
250 g water
2 tsp Chicken stock paste
ground black pepper (to season)
500 g cooked chicken (shredded)
250 g cheddar cheese (cut into 3 cm pieces)
50 g plain flour
50 g unsalted butter
500 g milk
1 tsp Dijon mustard
sea salt (to season)
250 g dried lasagne sheets

Steps

1
Preheat oven to 180°C (350°F). Grease a rectangular baking dish (approx. 20 x 30 cm) and set aside.
2
Place cheddar cheese into the Thermomix mixing bowl and grate 10 sec/speed 9. Transfer to a bowl and set aside.
3
Place onion, carrot, celery, and garlic into the mixing bowl and chop 5 sec/speed 5.
4
Add olive oil and sauté 5 min/120°C/speed 1.
5
Add dried oregano, dried basil, tomato passata, tomato paste, sugar, water, chicken stock paste, and black pepper. Cook 15 min/100°C/speed 1.
6
Add shredded cooked chicken and stir through with the spatula. Transfer the chicken tomato sauce to a separate bowl and set aside. Clean the mixing bowl.
7
To make the béchamel sauce, place flour, butter, milk, Dijon mustard, salt, and pepper into the mixing bowl and cook 7 min/90°C/speed 4.
8
To assemble, spread a small amount of the chicken tomato sauce over the base of the prepared baking dish. Cover with a layer of lasagne sheets.
9
Repeat the layers with the remaining chicken tomato sauce and lasagne sheets, ending with a layer of lasagne sheets.
10
Pour the béchamel sauce over the top layer of lasagne sheets and sprinkle evenly with the reserved grated cheddar cheese.
11
Bake for 35-40 minutes (180°C) until the pasta is cooked through and the cheese is golden brown. Let stand for 5-10 minutes before serving.

Notes

Use leftover roast chicken or store-bought rotisserie chicken for a quick low-waste meal. If you don't have chicken stock paste, you can substitute with a crumbled stock cube.