Ingredients
HOT 'N' SPICY LASAGNE
- 100 grams Parmesan Cheese-cubed, Blitz 10sec/sp10 tfr to bowl
- 600 grams Minced Chicken( 4 chick breasts,), Minced in two batches 12sec/speed6
- 1 Large Onion, cut in halves
- 2 cloves garlic
- 2 Red Chillis, deseeded & chopped
- 2 Red Capsicums - chopped
- 20 grams Ginger, peeled
- 1 centimetre Tumeric, peeled
- 2 tablespoons balsamic vinegar
- 1 bunch Fresh chopped Parsley, leaves only
- 100 g dry white wine
- 400 g Tomato puree/tin tomatoes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons Vegie or Chicken Stock Paste, Made in Thermie from BCB
- 600 grams Low Fat ricotta cheese
- 100 grams light sour cream
- 50 grams Fresh Basil, chopped
- 800 grams fresh lasagne sheets
Meat Sauce
- 1large Onion, cut in halves
- 2 cloves Garlic, cut in halves
- 2 Red chillis, deseeded & choppped
- 2 red capsicums
- 20g Ginger, peeled and chopped
- 1 centimetre Tumeric, peeled
- 1 bunch Parsely leaves chopped, Add all to Bowl Blitz 3m/s6 Scrape down ADD
- 2 tablespoons olive oil, SAUTE 3m/varoma/1- ADD
- 400g tomato puree
- 2 tablespoons balsamic vinegar
- 125g dry white wine
- 2 tablespoons Vegie Stock or chick stock
- 600 grams chicken mince
White Sauce
- 600 grams Low Fat ricotta cheese
- 125 grams light sour cream
- 1 bunch Basil leaves chopped
Assembly
- butter for greasing
- 500 grams Fresh Lasange sheets
- 100 grams Parmesan cheese - grated
Accessories you need
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Simmering basket
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Set Oven to 180deg, Grease large square/rectangle casserole dish
Grate parmesan cheese 12sec/speed10
CHICKEN MEAT SAUCE
ADD Onion, Garlic, chilli, Capsicum, ginger, Tumeric and parsley to bowl and chop 5sec/speed7,
ADD oil then saute 5min/120C/speed2. Scrape down sides with spatula.
ADD chicken mince COOK 10min/V/R/1 MC off, replace with basket
ADD tomato puree,Vinegar,stock,wine,
COOK with MC off and strainer on lid, 10min/100/R/1
WHITE SAUCE
Place all sauce ingredients in a bowl and mix, leave stand, ready for assembling when meat sauce is done.
ASSEMBLY
Layer of Pasta on base of dish, Meat sauce layer, Pasta, White sauce, parmesan sprinkle,pasta,meat sauce,pasta,white sauce, parmesan, layer the same until mixture is finished with white sauce and parmesan on the top.
BAKE for 45 min at 180 degrees. Allow to rest for 15 - 20 minutes before cutting into squares and serving. SERVES 8 small, or 6 large serves
Thermomix Model
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Recipe is created forTM 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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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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