WHITE SAUCE – THERMOMIX;

Place garlic into mixing bowl and chop 3 sec / speed 7.  Scrape down sides, add butter and saute 2 min / varoma / speed 1.  

Add cauliflower and chop 10 sec / speed 7.  Add milk and cook 20 min / 100°C / speed 1.  

Add cream cheese, salt and pepper, insert butterfly and mash 20 sec / speed 3 or until smooth and creamy.

WHITE SAUCE – NON – THERMOMIX;

Chop garlic finely and saute in a little butter in a large fry pan over low heat until translucent.  Remove and set aside.  

Place cauliflower into a saucepan with the milk and simmer gently for 7-10 minutes until tender.  

Using a slotted spoon place cauliflower into a blender along with 1-2 cups of the liquid, the garlic, cream cheese, salt and pepper.  Blend until the sauce is very smooth, adding more cooking liquid if needed.  You may need to do this in batches if your blender is not large enough.

LASAGNA

Pre heat oven to 180°C.

Using a greased 30cm L x 20cm W x 7cm H baking dish, line the base with a layer of lasagne sheets, layer over the chicken, then ham, pour over a third of the white sauce and sprinkle with a third of the cheese.

Repeat 2 more times.

Bake in oven for 35-40 mins until golden and bubbling.