Sweet Potato and Chicken Lasagna

This recipe has been a long time coming.   It’s taken 3 or 4 attempts, but I think I’ve finally got it right.

Chicken and Sweet Potato Lasagna

Serves 4-6
Prep time 1 hour
Cook time 50 minutes
Total time 1 hour, 50 minutes
Allergy / Intolerance Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Amines Allowed, RPAH Elimination Diet - High Chemical, RPAH Elimination Diet - Moderate Chemical
Meal type Lunch, Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party
Chicken and sweet potato lasagna. Contains moderate salicylates and amines.


  • canola oil spray
  • 600g cweet potato (peeled, cut into 1-2cm pieces )
  • 200g parsip (cut into 1 - 2cm pieces)
  • 200g carrots (cut into 1-2cm pieces)
  • 2 tablespoons sunflower oil
  • Sea salt
  • Lasagna sheets (fresh or oven ready, enough for 3 layers)
  • 400g chicken breast fillets, skinless (minced or finely diced)
  • 3 cloves garlic (finely chopped)
  • 2 spring onions (finely chopped)
  • 2 cups Chicken stock (refer to Stock page)
  • 375g light smooth ricotta
  • 1 egg
  • 1 cup light cream cheese crumbled or mild yellow cheese grated (amines)
  • 1 tablespoon plain white flour
  • Salt


1. Preheat the oven to 190°C.
2. Place the sweet potato, carrot and parsnip on a lightly greased baking tray, drizzle with oil and season with sea salt. Roast for 25 minutes or until the sweet potato is tender. Allow to cool slightly.
3. Brown the chicken in a non-stick frying pan with the garlic and spring onions, add 1/2 cup chicken stock. Heat the stock, but don't allow it to evaporate.
4. Mix the flour with 1 cup of stock and add to the frying pan. Bring to the boil then allow to simmer until thick. Season with salt.
5. Puree the vegetables in a food processor, add 1/2 cup stock and blend. Set aside.
6. Combine the ricotta, egg, cheese and a pinch of salt.
7. Lightly grease a 20cm-square baking dish. Lay lasagna sheets over the base and spread with the pureed vegetables. Add another layer of lasagna sheets, then spread with the chicken mixture. Add a final layer of lasagna sheets then spread the ricotta mixture over the top.
8. Lay a sheet of baking paper over surface, cover with foil and bake for 35 minutes.
9. Uncover and bake for a further 15 minutes or until golden. Stand for 5 minutes before serving.


Moderate Salicylate, Low/High Amines, Low Glutamates

Refer to the Stock page for how to make chicken stock.


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3 Responses to Sweet Potato and Chicken Lasagna

  1. LisaW says:

    Thank you 🙂

  2. LisaW says:

    I want to try this on Monday! But I’m a bit confused about some of the ingredients. The ingredients lists has 1 1/2 cups of stock, but the method reads as if there is 2 cups all together. Could you clarify this please?
    Also my experience with cream cheese is that is it creamy, not crumbly, but we are on low amines at the moment, so I don’t want to use grated mozarella, could you please tell me what brand of cream cheese is good for this recipe?

    I hope you have time to get back to me. Thanks so much for your web page, I love your recipes! So so handy, and more tasty than what I’ve tried from Friendly Food so far 🙂

    • Oscars Mum says:

      Hi Lisa, thanks for your feedback I’m glad you’re finding the site useful. There’s an error in the recipe which I have fixed up – you’re correct it’s 2 cups of stock. I use the Philadelphia block cream cheese, which really doesn’t crumble but I break it up into smallish pieces with my hands, you could also try grating it with a large whole greater of just slicing it into small pieces.