Chicken and Vegetable Lasagna (2)

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.:
    • swede
    • potato
    • 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
  • Salt

Chicken and Vegetable Lasagne
  1. Preheat oven to 180 C, grease a 20 x 20cm baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Pur the white sauce over the top layer of lasagna.
  6. 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.

Tagged , , , . Bookmark the permalink.

Comments are closed.