A low FODMAP version of the traditional Italian classic

Low FODMAP Lasagne

Ingredients

• 2 tbs garlic infused olive oil
• 400 g lean beef mince
• 1 zucchini grated
• 1 red capsicum finely chopped
• 4 cup baby spinach leaves
• 1 jar FODMAP friendly certified pasta sauce
• 1/2 cup red wine
• 1/2 cup water
• 1 handful basil
• 1 pinch freshly ground black pepper *to taste
• 8 gluten-free lasagne sheets
• 3/4 cup cottage cheese
• 3/4 cup pizza cheese

• Method

  • STEP 1Preheat oven to 180oC.
  • STEP 2Heat oil in large fry pan, and then brown the beef mince.
  • STEP 3Add, and stir through all vegetables, except the spinach leaves.
  • STEP 4Stir through canned tomatoes and red wine.
  • STEP 5Add herbs and spices.
  • STEP 6If time permits, simmer on low heat for 20 minutes, (this will allow the full flavour of the sauce to develop). Add a little water if the sauce appears to be drying out.
  • STEP 7Add baby spinach leaves and fold through until just wilted.
  • STEP 8Meanwhile, grease a casserole or baking dish with olive oil and line the bottom with lasagne sheets.
  • STEP 9Spoon enough sauce onto the bottom layer of lasagne to cover, and then add another layer of lasagne sheets.
  • STEP 10Repeat this until sauce is used.
  • STEP 11Spread cottage cheese over the top layer and sprinkle with cheese.
  • STEP 12Cover with lid or foil and then place in oven.
  • STEP 13Cook in oven for 30 minutes.
  • STEP 14Remove lid and cook for another 10 mins to brown the cheese and serve.