Anna Van Dyken, recipe converted
Converting Anna Van Dyken’s Cheesy Chicken Lasagne in my Thermomix® made life so easy. I’m a messy cook at the best of times and my Thermomix (sort of) stops this. Just don’t ask Chris how the kitchen looks when I cook and if you do – “HE LIES” 🤣
This recipe is fantastic and super easy to make. In a Thermomix – even easier and quicker! The biggest bonus – it’s yummy!
I have made it to freeze so we can take it out of the freezer the night before and dinner if ready for the oven the next night. Great idea when short on time. I always undercook by about 15 minutes so I can give the recipe that little bit longer without drying it out.
This is from Anna’s amazing second book. It is page 148 – How I’ve Kept The Weight Off
Anna's Cheesy Chicken Lasagne
What's Needed
- Thermomix
- Oven
- Baking dish
Ingredients
- 4 fresh lasagne sheets
- 130 g reduced-fat mozzarella cheese
Sauce
- 1 tsp olive oil
- 1 red onion, cut into pieces
- 1 carrot, cut into small chunks
- 2 celery sticks, cut into chunks
- 3 garlic cloves
- 500 g chicken breast mince
- 2 tins diced tomatoes (400g)
- 1 bunch fresh basil leaves
- 1/2 cup fresh flat-leaf parsley
- 1 tsp dried mixed herbs
Instructions
- Add Olive oil, red onion, carrot, celery and garlic3 Seconds | Speed 5Scrape down the sides of the bowl1 tsp olive oil, 1 red onion, cut into pieces, 1 carrot, cut into small chunks, 2 celery sticks, cut into chunks, 3 garlic cloves
- Place on TM lid with Simmer Basket on Top2 mins | 120 degrees | Speed 1Scrape down sides of the bowl
- Add chicken mince (broken up) and herbsPlace on TM lid with Simmer Basket on Top5 mins | 120 degrees | REVERSE | Speed 1500 g chicken breast mince, 1 bunch fresh basil leaves, 1/2 cup fresh flat-leaf parsley, 1 tsp dried mixed herbs
- Add tomatoes - check to make sure chicken mince is broken upPlace on TM lid with Simmer Basket on Top15 mins | Varoma | REVERSE | Speed 2yes, it's runny - I was worried - but it worked out fine.2 tins diced tomatoes (400g)
- Preheat oven to 180°C.
- Spread a heaped tablespoon of sauce over the base of an ovenproof dish (2.6 litre capacity). Top with a lasagne sheet, then spread with one quarter of the remaining sauce. Continue layering with remaining lasagne sheets and sauce, finishing with a sauce layer. Sprinkle mozzarella over the top.4 fresh lasagne sheets, 130 g reduced-fat mozzarella cheese
- Bake, covered with foil, for 35–40 minutes. Remove foil and bake for a further 20 minutes until top is golden.
Notes
WW - 6 Points
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