Gourmet Low-FODMAP Lasagna; Gluten-free

February 10, 2019

This is the delicious, cheesy, meaty, gooey, low-FODMAP lasagna your family has been craving. No one will be able to tell it is low-FODMAP and gluten-free!

I eliminated ricotta and white sauce but the cheese and beef gives it a fantastic flavor. And my low-FODMAP spaghetti sauce is a rich gourmet treat in the layers.

Browse my blog for over 200 more free low-FODMAP recipes, like my low-FODMAP Chicken Parmesan, and low-FODMAP Foccacia!

Be healthy and happy,

Rachel Pauls, MD

Gourmet Low-FODMAP Lasagna Recipe; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10

Equipment: 13 inch by 9 inch pan

*A note about gluten-free noodles; they are different than traditional pasta. Low-FODMAP gluten free pasta can end up being mushy if you are not careful. If using boil-first lasagna noodles, then prepare al-dente. For the oven-ready low-FODMAP lasagna noodles, you may want to add an additional 6 ounces of sauce prior to the mozzarella on the final top low-FODMAP lasagna layer. You can experiment with your own noodle selection and see what works best. Either way, this is a delicious, rich- tasting, gourmet low-FODMAP lasagna that you will make again and again!

Ingredients

1 TB onion or garlic infused olive oil (see my recipe-swap blog for tips on purchasing these oils)
30 oz low-FODMAP marinara/ spaghetti sauce – divided into 24 oz and 6 oz
- see note above, you may only need 24 ounces if you skip the top sauce layer
- One recipe will yield about 36 ounces, can double or triple for later use!
1 & 1/2 pounds extra-lean ground beef
2 tsp salt
1 tsp pepper
2 cups mozzarella cheese, shredded
1 cup Colby Jack cheese, shredded (check to make sure your cheese does not contain hidden FODMAPS such as spices or added preservatives)
9 lasagna noodles gluten-free and low-FODMAP
- I used Simply Balanced gluten free oven ready from Target (contain corn flour, rice flour, mono and diglycerides)
2 tablespoons parmesan cheese grated for top
A pinch of basil for garnish

Directions

Preheat oven to 350 degrees
Fill pot with water and bring to a boil, then cook lasagna noodles until al dente, unless using oven ready lasagna noodles
Heat oil and place in pan with meat
Brown the meat, add salt and pepper
Add 24 oz low-FODMAP marinara/ spaghetti sauce to meat and let simmer 15 minutes

When lasagna noodles are done, drain excess water, and put off to the side
On bottom of pan spread 1/3 meat mixture, 1/3 cup Colby jack cheese and ½ cup mozzarella
- If you decide to start with a bottom noodle layer, then oil the pan with some olive oil to prevent sticking

Lay noodles over this
Repeat layers 3 times

Top layer should be the remaining 6 ounces sauce (*see note above; depending on your noodle consistency) and then mozzarella only then parmesan cheese
garnish with fresh or dried basil