Chicken and Sweet Potato Lasagna
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| 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.
Ingredients
- 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
Directions
| 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. |
Note
Moderate Salicylate, Low/High Amines, Low Glutamates
Refer to the Stock page for how to make chicken stock.
