Cooking for Oscar » Dairy Free » Lasagna, Chips and Salad
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By Oscars Mum | | Dairy Free, Gluten Free, Low Amines, Low Chemical / Failsafe, Low Glutamates, Low Salicylates, Meals and Lunches, Moderate Salicylates, Recipe, Snacks
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.auand 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
Print recipe
| 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 toaccompanythis dishhere, and my home made baked potato chips here.
Baked Potato Chips
Print recipe
| 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
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One Response to Lasagna, Chips and Salad
Evelyn says:
04/11/2012 at 1:22 PM
YUM-YUM!!!!!!!!
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