(NB! These are instructions for regular stove top. For NEW INSTANT POT directions, scroll down near bottom after all the pictures – this is an easier method if you don’t have Italian skinned/seeded tomatoes).
A girlfriend of mine just had twin boys so I made her a traditional lasagna (i.e. real pasta, real cheese) to hopefully keep her and her hubby fed for a couple of days as they forge thru the early survival weeks of sleepless nights and endless take out. Needless to say, my husband looked at me with UTTER SHOCK when I gave the lasagna away. That look of, “how could I have the audacity to make a lasagna for someone else and not make one for him?”
I couldn’t handle his broken heart so I decided to make him a lasagna…only I set out to make an anti-inflammatory compliant one because dammit, I wanted some too! Now I know what you’re thinking…pasta, cheese and tomatoes…how is it even possible, and will it even taste good???
In short, I used thinly sliced, roasted sweet potatoes instead of noodles, and I sourced tomato paste, tomato sauce and cheese imported from Italy. Remember! Italians are notorious for removing seeds and skins (the lectin rich/inflammatory parts) from their tomatoes (once upon a time they believed tomatoes were poisonous). AND! Dairy sourced from Southern France or Italy is from cows with casein A2 – the good protein! (If you have no idea what I’m talking about, click here to learn more and how to source “good” dairy.) So if you’re a fan of tomato sauce and cheese, but you want to stick to an anti-inflammatory diet, then get familiar with your local Italian market. 🙂
So here’s the best part! Apparently the anti-inflammatory lasagna was a HIT! Neil shared it for lunch with a few of his colleagues (i.e. let them taste it) and now they are begging for the recipe.
Here goes…
INGREDIENTS
NB: Try to source organic wherever possible!
- 6 boneless, skinless chicken thighs (pasture raised, organic)
- 3 medium/large sweet potatoes
- 1 medium yellow or red onion, chopped
- 1 medium whole head of garlic, minced
- 2 tbsps EV olive oil or avocado oil
- 1 can (156 ml) of tomato paste (Italian import)
- 1 jar (approx. 650 ml) of tomato sauce (Italian import)
- 1/2 cup basil, fresh chopped
- 1 cup parsley, fresh chopped
- 1 tsp salt (or more to taste)
- 1 tsp pepper (or more to taste)
- 10 ml Italian seasoning or oregano (or more to taste)
- 3 cups (approx. 320g) shredded mozzarella (Italian import)
- 3/4 cup shredded parmigiano reggiano (Italian import)
Extras:
- parchment paper
- baking sheet
- large soup pan
- fry pan
- 9 x 15 rectangular baking dish (NB! You can also make this in an 8×8 baking dish, you’ll just have some leftover ingredients probably)
NOTE! If you aren’t worried about eating nightshades and/or don’t have a health concern, then I would use HALF the amount of tomato sauce and ADD a can of diced tomatoes. The diced tomatoes will include skin and seeds which is why I didn’t include them in the anti-inflammatory version of this recipe. If you add diced tomatoes, they will make the sauce a little more chunky.
DIRECTIONS
STEP 1: Roast the sweet potatoes, then prep your garlic and onion
- pre heat oven to 425F
- line a baking sheet with parchment paper
- using a vegetable peeler, remove skin from the sweet potatoes
- cut into thin (approx. 1/2 cm thick) lengthwise slices
-
- pending the size of the sweet potato, sometimes it’s easier to cut the potato in half and then make lengthwise slices – see pic below for examples of my slices
-
- toss SP’s in EV olive oil OR avocado oil, salt and pepper
- place each SP slice on the parchment paper and bake for 16-20 minutes, flipping each piece halfway thru
-
- you want the sweet potatoes cooked and soft, but not burnt
-
- just after you get the sweet potatoes in the oven, take this time to chop your onion and mince your garlic
STEP 2: Pan fry the chicken
- while the sweet potatoes are baking, you want to pan fry your chicken thighs in olive oil or avo oil
- pan fry over med-high heat, approximately 4 mins per side
-
- they don’t have to be fully cooked thru but you want them cooked enough so that you can easily chop each thigh into small pieces (approx. 1cm x 1cm, or smaller)
-
STEP 3: Make the sauce
- while the chicken is frying, heat up 2 tbsps of EV olive oil or avocado oil in a large sauce/soup pan over med-high heat
- add and saute the chopped onions and minced garlic; cook until onions are soft and aromatic (3-5 mins)
- reduce heat to low-med; add tomato paste and jar of tomato sauce
- add salt, pepper, Italian seasoning, basil and parsley
- add cooked chicken (cut into small pieces)
- stir and let simmer over low heat for 5-10 minutes
STEP 4: Assembly time
- once sweet potatoes are done roasting, let cool for a few minutes and reduce the oven temp to 350F
- then arrange one layer of sweet potatoes in the bottom of your baking dish
- then take approx. 1/3 of your chicken tomato mixture and spread evenly over the layer of sweet potatoes
- then add 1/3 of your shredded mozzarella
- repeat the previous 3 steps 2 more times
- when you’ve added your last layer of shredded mozzarella, sprinkle the top evenly with shredded parmesan cheese
STEP 5: Bake
- place lasagna in the oven at 350F and bake for 25 minutes
- then crank your oven to broil 500F and let the cheese brown for an extra 5 minutes
- remove from the oven and cover with tin foil
- let sit for at least 10-15 minutes before cutting into pieces (otherwise it will fall apart); I cooked our lasagna mid-day and let it sit for a good hour then warmed it up just before dinner
- best enjoyed with company and wine 🙂
- the leftovers the next day tasted even better to me…
NEW Instant Pot Directions BELOW!
INGREDIENTS
NB: Try to source organic wherever possible!
- 6 boneless, skinless chicken thighs (pasture raised, organic)
- 3 medium/large sweet potatoes
- 1 medium yellow or red onion, chopped
- 1 medium whole head of garlic, minced
- 2 tbsps EV olive oil or avocado oil
- 1 can (156 ml) of tomato paste
- 1 can (398 ml) diced tomatoes
- 1 can or jar tomato sauce (approximately 500-600ml)
- 1/2 cup basil, fresh chopped
- 1 cup parsley, fresh chopped
- 1 tsp salt (or more to taste)
- 1 tsp pepper (or more to taste)
- 10 ml Italian seasoning or oregano (or more to taste)
- 3 cups (approx. 320g) shredded mozzarella or provolone if mozzarella not available (Italian import)
- 3/4 cup shredded parmigiano reggiano (Italian import)
DIRECTIONS
STEP 1: Roast the sweet potatoes, then prep your garlic and onion
- pre heat oven to 425F
- line a baking sheet with parchment paper
- using a vegetable peeler, remove skin from the sweet potatoes
- cut into thin (approx. 1/2 cm thick) lengthwise slices
- toss SP’s in EV olive oil OR avocado oil, salt and pepper
- place each SP slice on the parchment paper and bake for 16-20 minutes, flipping each piece halfway thru
-
- you want the sweet potatoes cooked and soft, but not burnt
-
- just after you get the sweet potatoes in the oven, take this time to chop your onion and mince your garlic
- after cooking, let cool and reduce oven temp to 350F
STEP 2: Make the sauce in the Instant Pot
- turn the Instant Pot to sauté mode and press on/start (reduce or set temp to 210F)
- heat your avocado oil (1-2 tbsp) then add your chopped onions and garlic; sauté until onions soft and aromatic
- then add tomato paste, diced tomatoes and can of tomato sauce
- add salt, pepper, Italian seasoning
- add in chicken thighs; stir ingredients so chicken nicely coated
- turn Instant Pot to “Off” then turn back on by pressing Manual; set pressure to high and timer to 6 minutes
- lock/seal the lid and press on/start
- REMEMBER! The timer will spin and take 5-10 minutes to get up to pressure BEFORE the 6 minute timer starts. After the 6 minute timer goes off, perform a quick release of your pressure cooker (i.e. flick the vent to open and stand back)
STEP 3: Chop the chicken and season the sauce to taste
- once the pressure has been released, open the pot and scoop out the chicken thighs to a cutting board
- chop chicken into small pieces and add back to the sauce in the pot
- also add in chopped parsley and basil at this point, stir well
- stir and taste; add any additional seasonings to taste
STEP 4: Assembly time
- remember to reduce the oven temp to 350F after sweet potatoes have been removed and are cooling
- then arrange one layer of sweet potatoes in the bottom of your baking dish
- then take approx. 1/3 of your chicken tomato mixture and spread evenly over the layer of sweet potatoes
- then add 1/3 of your shredded mozzarella or provolone
- repeat the previous 3 steps 2 more times
- when you’ve added your last layer of shredded mozzarella, sprinkle the top evenly with shredded parmesan cheese
STEP 5: Bake
- place lasagna in the oven at 350F and bake for 30 minutes
- then crank your oven to broil 500F and let the cheese brown for an extra 5 minutes
- remove from the oven and let sit for at least 10-15 minutes before cutting into pieces (otherwise it will fall apart); I cooked our lasagna mid-day and let it sit for a good hour then warmed it up just before dinner
- best enjoyed with company and wine 🙂
- the leftovers the next day tasted even better to me…
As always, don’t hesitate to email me with any questions. And please message or comment @karliskitch if you make this! Would love to know.
Karli 🙂