Chicken Lasagne Stacks

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Recipe's preparation

Pasta Dough

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  

Chicken Bolognese

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 

Bechamel Sauce

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

Assembling the Stacks

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.