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 Preheat oven to 180 C, grease a 20 x 20cm baking dish. Saute the leek and garlic in a bit of oil. Add the vegetables, tomato (if using), … Continue reading
