SafePlates

Ingredients

• 500g fresh chicken breast fillet, finely chopped
• 250g gluten-free lasagna sheets
• 2 EL olive oil
• 1 large zucchini, diced
• 1 large carrot, diced
• 1 stalk leek, white part only, finely sliced
• 500ml homemade low-histamine vegetable broth
• 2 EL cornstarch
• 250ml lactose-free milk
• 100g low-histamine cheese, grated (optional)
• Salt and pepper to taste

Instructions

1. Preheat the oven to 180°C.
2. Heat the olive oil in a large pan and fry the finely chopped chicken breast fillet until cooked through. Remove the meat from the pan and set aside.
3. In the same pan, sauté the zucchini, carrot, and leek until they are soft.
4. Add the fried chicken breast fillet back in and mix it with the vegetables. Pour in the homemade vegetable broth, bring everything to a boil, and let it simmer for 10 minutes.
5. In a small saucepan, stir the cornstarch with a little cold milk until smooth. Add the remaining milk and heat while stirring until the mixture thickens. Season with salt and pepper.
6. In a baking dish, layer alternately a layer of lasagna sheets, a layer of the meat-vegetable mixture, and a layer of the milk sauce. Repeat the layers until all ingredients are used, finishing with a layer of milk sauce.
7. Sprinkle the low-histamine cheese (if using) over the top layer.
8. Bake the lasagna for about 30 minutes in the preheated oven, until the surface is golden brown and bubbling.
9. Let the lasagna rest for 10 minutes before serving.