Add Olive oil, red onion, carrot, celery and garlic3 Seconds | Speed 5Scrape down the sides of the bowl
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
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 1
500 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.