Creamy Chicken Vegetable Lasagna
  • 5 lasagna noodles (100g)
  • 1/2 cup cream cheese (115g)
  • 1 3/4 cup water (435g)
  • 2 tbs corn starch (25g)
  • 1 tbs MSG (Accent) (4g)
  • 1/2 tsp salt (3g)
  • freshly ground pepper to taste (3g)
  • 1 tsp butter (5g)
  • 2" leek, sliced (35g)
  • 1" zucchini, sliced (15g)
  • 1 large cauliflower floret, sliced (45g)
  • 1/4 cup green beans, julienned (30g)
  • 1/4 cup cooked chicken (35g)
  • 1/4 cup parmesan (20g)
SPECIAL CONSIDERATIONS:
This recipe fills a 1L (1.25 quart) square dish and makes 4 portions. This recipe is not low salt and would be rather bland without the seasonings.
 Nutritional information 
1/4 dish
 Phosphorus (mg) 139 
 Potassium (mg) 201 
 Sodium (mg) 590 
 Protein (g) 9.5 
 Sugar (g) 2.5 
 Carbohydrates (g) 28.7 
 Water (mL) 146 
 Fibre (g) 1.5 
 Calories 272 
STEP 1: Pre-heat the oven to 350F, and place your lasagna noodles in hot water to soften just enough to be able to cut them. Do not boil.
STEP 2: In another pot, melt the cream cheese on medium heat and stir until soft and creamy.
STEP 3: Mix the cornstarch with the water in a measuring cup, and gradually incorporate with the cream cheese while stirring vigorously. Add salt, pepper and MSG. Bring to a boil for a few seconds until thick, and remove from heat. Your sauce is now ready.
STEP 4: Saute the vegetables in a pat of butter.
STEP 5: When the vegetables are nicely browned, they are ready to use.
STEP 6: Check that your lasagna noodles are soft enough to be sliced with a knife, but not completely cooked.
STEP 7: In a 1L (1.25 quart) square dish, add a bit of the sauce.
STEP 8: Add a layer of lasagna.
STEP 9: Add more sauce.
STEP 10: Add another layer of lasagna.
STEP 11: Add the cooked chicken, and add just enough sauce to cover.
STEP 12: Add another layer of lasagna.
STEP 13: Place the roasted vegetables.
STEP 14: Cover with sauce, keeping about 1/4 cup for the last step.
STEP 15: Add the rest of the lasagna.
STEP 16: Add the rest of the sauce.
STEP 17: Cover with the parmesan.
STEP 18: Bake for 35 minutes at 350F.
STEP 19: Serving size is 1/4 of the dish.


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