Lasagna, Chips and Salad

Just like at the pub – lasagna with salad and chips. The pubs have it right – nothing really goes with lasagna as well chips and salad, so I recreated it at home. The lasagna recipe was inspired by this recipe on and you can have it with any salad you like – click here for some ideas.

The photos aren’t the best as I didn’t soak my lasagna sheets for long enough (I usually use the ready to cook sheets), so the lasagna on top went a bit wonky.


Pumpkin and Ricotta Lasagna

Serves 6
Prep time 20 minutes
Cook time 1 hour, 15 minutes
Total time 1 hour, 35 minutes
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates
Suitable for RPAH Elimination Diet - Moderate Chemical
Meal type Main Dish
Misc Serve Cold, Serve Hot
Creamy pumpkin and ricotta lasagna.


  • 600g butternut pumpkin (peeled and cut into 2cm chunks)
  • Canola oil spray
  • Salt
  • 1 egg
  • 1 tablespoon chives (chopped)
  • 350g light smooth ricotta
  • 8 Lasagna sheets (enough for 4 layers)
  • 1 400g tin lentils (drained)


1. Preheat the oven to 190°C. Line a baking tray with baking paper.
2. Place the pumpkin on the baking tray, lightly spray with oil and season with salt.
3. Cover with foil and roast for 25 minutes. Allow to cool slightly.
4. Puree the pumpkin, chives and lentils in a food processor. Set aside.
5. Combine the egg and ricotta and season with salt.
6. Grease a 20 x 20 cm baking dish. Cover the base with lasagna sheets then spread over half the pumpkin mixture. Add another layer of lasagna then half the ricotta mixture. Repeat with layers of lasagna, pumpkin, lasagna, ricotta.
7. Cover the top with baking paper then foil. Bake for 35 minutes then uncover and bake for another 15 minutes, or until golden on top.
8. Let stand for 5 minutes before serving.
Serve with salad and/or homemade chips.
Pumpkin and Ricotta Lasagna with aalad and chips


Moderate Salicylates, Low Amines, Low Glutamates


You can find some great salad ideas to accompany this dish here, and my home made baked potato chips here.


Baked Potato Chips

Serves 3
Prep time 30 minutes
Cook time 30 minutes
Total time 1 hour
Allergy / Intolerance Amines, Artificial Addititives, Artificial Colours, Dairy, Egg, Glutamates, Preservatives, Salicylates, Wheat
Suitable for RPAH Elimination Diet - Low Chemical / Failsafe
Meal type Savoury Snack, Side Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Home made potato chips, baked not fried.


  • 4 Large potatoes (long, large potatoes are best)
  • Canola oil spray
  • Salt


1. Peel and slice the potatoes length-wise into 8 pieces.
2. Par-boil the potatoes in boiling water for about 15 minutes. Drain and set aside.
3. Preheat the oven to 180°C, and lightly grease a baking tray.
4. Lay the potatoes in a single layer in the baking tray. Spray with canola oil and sprinkle with salt.
5. Bake for 15 minutes then turn over all the chips. Spray with canola oil again and sprinkle with salt. Bake for another 15 minutes, or until golden.


Low Chemical / FAILSAFE


 Coming Up Next Time: Pies, Pastry and More


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One Response to Lasagna, Chips and Salad

  1. Evelyn says: