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 Taste.com.au 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

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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.

Ingredients

• 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)

Directions

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.
9.	Serve with salad and/or homemade chips.

Note

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

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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.

Ingredients

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

Directions

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.

Note

Low Chemical / FAILSAFE

 Coming Up Next Time: Pies, Pastry and More