A variation on my chicken and vegetable lasagna, this time with less vegetables. I also included a small amount of tomato as part of Oscar’s high salicylate re-introduction.
Chicken and Vegetable Lasagne (Low Chem/Amine, Low Glutamates, Low/Moderate/High Salicylates)
- Pre-cooked lasagna sheets (enough for 3 layers in a 20 x 20cm baking dish)
- 3 cups diced cooked chicken
- 1 cup diced cooked vegetables, e.g.:
- carrot (Moderate Salicylate)
- sweet potato (Moderate Salicylate)
- 1/2 leek, finely chopped
- 2 tspns minced garlic
- Sunflower Oil
- Canola oil spray
- 1 cup gravy or 2 cups stock
- 1 1/2 cups water (if using gravy)
- 2 medium tomatoes, very ripe, peeled and chopped (optional – High Salicylates)
- 50g butter
- 50g flour
- 500ml milk
- Preheat oven to 180 C, grease a 20 x 20cm baking dish.
- Saute the leek and garlic in a bit of oil. Add the vegetables, tomato (if using), chicken, gravy/stock and water. Bring to the boil and simmer for 10 minutes.
- To make a white sauce: heat the milk in a saucepan and put aside. Melt the butter and mix in the flour, cook for 3 to 5 minutes, stirring. Add the milk a bit at a time, whisking to remove lumps. Keep stirring until the sauce thickens. Season with salt.
- Pour a bit of the chicken mixture over the bottom of the baking dish then add a layer of lasagna sheets. Add half the chicken mixture on top, followed by another layer of lasagna sheets, then repeat.
- Pur the white sauce over the top layer of lasagna.
- Cook for 50 minutes, covering with foil once the top is golden (about 20 minutes). Serve with a salad or vegetables.
As with most lasagna recipes this is best the day after making it.