Gourmet Low-FODMAP Lasagna; Gluten-free
August 27, 2017
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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/ marinara sauce is a rich gourmet treat in the layers.
Browse my blog for over 350 more free low-FODMAP recipes, like my low-FODMAP Chicken Parmesan, and low-FODMAP Foccacia!
Be healthy and happy,
Rachel Pauls, MD
P.S. Did you know that I have a COOKBOOK coming out October 6, 2020?!
That’s right! Pre-Order NOW, and we will send you an exclusive PDF with 3 unique recipes, FODMAP FAQ’s and a low-FODMAP food additives list… click this link to learn more!!
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
- Cover with tin foil and bake for 50 minutes
- Then remove tin foil and let bake about 10 more minutes
- If cheese is still not melted completely, put on broil for about two minutes
- Let rest for about 30 minutes prior to cutting and serving
- So delicious!
- This is a gourmet low-FODMAP Lasagna recipe for family meals or entertaining!
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20 Comments
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Amazing!
Thank you for a simple receipe! It was so easy and so tasty!
Thank you for your feedback Angel! We are thrilled that you enjoyed the lasagna 🙂
Can I make this in the morning and refrigerate unbaked until dinner time?
Hi Carol,
Thanks for your question. We haven’t tried to make it ahead, but it should work fine to cover and refrigerate. Just be aware that the baking time may be slightly longer as a result of the cooling. Good luck!
Making this recipe ahead and baking it for dinner worked great. I will be keeping this as a wonderful make ahead dinner. Warm and comforting on a very cold winter evening. Thanks !
Awesome Carol! Thanks for the feedback 🙂
I don’t eat beef. Could this be made with ground turkey? Also, do you have a good vegetarian low-FODMAP lasagne recipe or one with fewer calories?
Thanks Julie,
This recipe could certainly be made with ground chicken or turkey. We don’t have suggestions for a vegetarian lasagna recipe, but you may want to check out our low-FODMAP Slow Cooker Eggplant Parmesan Recipe, or our low-FODMAP Marinara over Spaghetti Squash for vegetarian Italian meals. Good luck!
Can this be made with a layer of cottage cheese and still be considered low-FODMAP? Looks delish!
Hi Charis,
Thanks for the question! Creamed cottage cheese is low-FODMAP in 2 tbsp (40g) servings. However, there is already about 7 servings of cheese in this recipe, so to limit the overall consumption of lactose, you could only add about 6 tbsp. of cottage cheese to this lasagna. Hope that is helpful 🙂
Are the cheeses used low in lactose or loactose free?
Thank you for the great question Juan,
The cheese we use is regular cheese. Cheeses such as cheddar and mozzarella are naturally low in FODMAPs, and therefore are safe for a low-FODMAP diet, provided you stick to 40 g per serving (about 1/3-1/2 cup). Hope that is helpful! Good luck 🙂
Can I use another cheese than Colby Jack? What do you think would taste good?
Hi Sadie,
Thanks for the question! You can try using Cheddar cheese. If you wanted to just use extra mozzarella then I suggest adding a little extra parmesan to sharpen the flavor. Good luck!
Do you think I could make the pasta using sourdough starter?
Hi David,
We aren’t sure we understand the question- this recipe does not involve making pasta noodles. We do not have a recipe for that so we don’t know how best to advise you. Good luck!
Delicious lasagna
This recipe is easy and delicious. It will be enjoyed often!
FABULOUS to hear!
Thank you sooo much for your comment and stars 🙂
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Just a heads up: if you’re lactose intolerant, you will not be able to tolerate this recipe. I knew I was lactose intolerant before going into the low-FODMAP diet, so I took the usual amount of my lactase supplement that I would to eat a quesadilla made with cheddar. I had quite a strong reaction afterward.
Pro tip 2: This doesn’t hold over the best, as the pasta will absorb much of the sauce. It got quite dry for my taste.
Otherwise, the family loved it. Using Barilla’s gluten-free pasta, they couldn’t tell the difference.
Thanks Ian,
As we state in our informational blogs (such as this one), the low-FODMAP diet is not a lactose-free diet. Lactose-intolerant individuals may have varying degrees of tolerance and therefore you should adjust the amount you ingest as appropriate. We suggest that you avoid the recipes on this blog that contain cheese or other lactose ingredients for future. Good luck!