• Pre-heat the oven to 180 C / 350 F.

For the shredded chicken

• Take your chicken breasts and slice in half lengthways to create long, thin halves. (This will help them to cook evenly). Place in the Varoma tray.
• Add 500g water to the Thermomix bowl.
• OPTIONAL STEP: to add extra flavour to the chicken, add some aromatics to the water. I often add ½ onion, a garlic clove, a bay leaf and a sprig of thyme or oregano.
• Place the lid and Varoma on top of the bowl and cook for 15 minutes / VAROMA / speed 1.
• Check to see if the chicken is cooked. If not, turn it over and cook for a further 5 minutes / VAROMA / speed 1.
• Cut each piece of chicken in half and set aside to cool for 5 minutes.
• Empty out the water from the Thermomix bowl. Place the chicken in the bowl and shred for 3 seconds / REVERSE / speed 4.
• Set aside in a bowl until ready to use.

To make the Ragu

• Peel & quarter the onion and add to the Thermomix bowl together with the garlic.
• Chop for 3 seconds / speed 7. Scrape down the bowl.
• Add the olive oil and cook for 5 minutes / 100 degrees / speed 1.
• Add the tomatoes, chicken stock paste mixed with 50g water, and Italian herbs. Season with salt & pepper.
• Remove the measuring cup and place the simmering basket on top of the lid. Cook for 20 minutes / 100 degrees / speed 1.
• Insert the measuring cup to the lid and blend for 10 seconds / speed 8.
• Add the shredded chicken and mix for 20 seconds / REVERSE / speed 1.
• Set aside. Clean and dry the bowl before making the cheese sauce

To make the Cheese Sauce

• Cut the cheese into cubes and add to the Thermomix bowl. Grate for 5 seconds / speed 8. Set aside.

  Note: You should also grate the additional cheese for the top of the lasagne at the same time. Set it aside in a separate bowl for later.
• Add the butter to the bowl. Melt for 2 minutes / 60 degrees / speed 2.
• Add the flour and milk to the bowl. Cook for 10 minutes / 100 degrees / speed 3
• Add the grated cheese. Cook for a further 2 minutes / 100 degrees / speed 1.5.

To assemble the Lasagne

• Line the lasagne dish with a thin layer of ragu.
• Place the lasagne sheets on top.
• Pour over a thin layer of cheese sauce, followed by another thin layer of ragu, then another layer of lasagne sheets.
• Continue layering in this order until you have used up all your ragu and cheese sauce. It doesn't matter if you finish off with a layer of ragu or cheese sauce.
• Sprinkle the grated cheese over the top
• Bake in the oven for 25 minutes. It should be golden brown and bubbling.