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1 Chicken Lasagne Stacks

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Chicken Lasagne Stacks

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Ingredients

6 portion(s)

Pasta Dough

  • 200g plain flour, plus extra for flouring
  • 2 eggs
  • 1 tbsp extra virgin olive oil

chicken bolognese

  • 1 onion, cut in half
  • 30g extra virgin olive oil
  • 500g chicken mince
  • 400g can crushed tomatoes
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper, to taste

Bechamel Sauce

  • 40g Butter
  • 40g plain flour
  • 500g Milk
  • 1/2 tsp salt
  • 2 pinches ground black pepper

additional ingredient

  • 150g Parmesan cheese, grated
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  • 6
    2h 15min
    Preparation 1h 40min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Pasta Dough

  1. Place plain flour, eggs and extra virgin olive oil and knead Dough mode    2mins. Dough will appear crumbly. Transfer dough onto Thermomat or plastic wrap and allow to rest for 15 minutes.

    Place dough onto Thermomat or floured work surface and rollout into thin (2-3mm) rectangles (pasta machine recommended). Once the sheets are rolled, lightly flour each sheet. Using a circle cookie cutter, cut  approx 24-30 pasta dough circles (the cookie cutter should match the size of your muffin cases)

    set the pasta dough circles aside on a dry teatowel and cover  

    2. Chicken Bolognese

  2. Place onion into mixing bowl and chop 3 sec/speed 5.

    Add extra virgin olive oil and saute 3 min/120.C/speed 1

    Add Chicken mince, use spatula to break up any big pieces and cook 8min/120.C/Counter-clockwise operation/speed 1

    Add crushed tomatoes, salt and pepper and cook 20min/100.C/Counter-clockwise operation/speed Gentle stir setting

    Set aside into a bowl or thermo server 

    3. Bechamel Sauce

  3. Place butter into mixing bowl and melt 3 min /100.C/speed 1

    Add flour and cook 3 min /100.C/speed 1

    Add milk, salt and black pepper and cook 6 min/90.C/speed 4

    4. Assembling the Stacks

  4. Preheat oven to 180.C.

    Lightly grease 6 individual silicone muffin cases. Place first layer of chicken bolognese into each muffin case, followed by a pasta dough circle,  then another layer of chicken bolognese, a sprinkle of parmesan cheese and then a thin layer of bechamel sauce. 

    repeat layering process until the stacks are filled/or the ingredients all used. Finish with a layer of Bechamel sauce and sprinkle generous with parmesan cheese.

    Bake in the oven for approx 35 mins (180.C). Allow the stacks to rest for 5- 10mins before removing them carefully.   

10

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Tip

I use good quality individual silicone muffin cases which are slightly deeper than a standard muffin case. 

The Chicken lasagne stacks are great served with a side of chips and salad 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • A great recipe. I just added garlic, thyme and a...

    Submitted by jenny.jones on 23. November 2018 - 17:03.

    A great recipe. I just added garlic, thyme and a few italian herbs when i did the onion step to give it more flavour. Thanks for sharing

    Jenny jones

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  • Great recipe

    Submitted by MelWilk22 on 1. September 2015 - 20:13.

    Great recipe

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