Chicken and Roast Vegetable Lasagne
This week’s recipe is chicken and roast vegetable lasagne. This recipe can also be made using leftover roast vegetables and/or any leftover cooked chicken. Chicken and Roast Vegetable Lasagne (Low Chem/Amines/Moderate Salicylates) Chicken and Roast Vegetable Lasagne Pre-cooked lasagne sheets (enough for 3 layers in a 20 x 20cm baking dish) 3 cups of vegetables for roasting, e.g.: Parsnip, Carrot, Sweet Potato (Moderate Salicylates), peeled and diced into 1cm pieces Swede, peeled and diced into 1cm pieces Choko, peeled and diced into 1cm pieces Leek, chopped into 1cm pieces Whole garlic cloves, peeled Canola oil spray 3 shallots, finely chopped 2 cloves garlic, crushed 1 tblspn sunflower oil 500g chicken, minced or chopped into small pieces 1/2 cup gravy (Amines) mixed with 1 1/2 cups water or 2 cups chicken stock mixed with 2 tblspns flour 250g smooth ricotta 1 egg 100ml milk 1 cup grated cheese (amines) – optional Pre-heat oven to … Continue reading
