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Quick & Easy Veggie-Filled Lasagna (Gluten-Free, Low-FODMAP)

You’ll be amazed by how quickly this adaptable gluten-free, low-lactose, and vegetarian lasagna comes together. Whether or not you’re on the low-FODMAP diet, it’s a healthy option, easy enough for a weeknight dinner and fancy enough to serve to guests.

I get the following response to my blog pretty often: “I like your blog because of your body-positive/recovery thoughts and/or because I like knowing what’s going on in your life, but I don’t have any interest in low-FODMAP recipes.”

If you’re one of those readers, great…keep reading on this one. Whether or not you’re on the low-FODMAP diet, I think you’re gonna like it.

This recipe is so quick and easy. It’s a veggie-filled, healthy lasagna that comes together in about 20 minutes. Really, all you do is mix the sauce, layer the ingredients, and put it in the oven.In addition to being low-FODMAP, it’s also

  • Vegetarian
  • Gluten-free (or not)
  • Very low lactose (or not)

It’s also remarkably adaptable. You can substitute in basically whatever veggies you want to suit your tastes and preferences!

Did I mention that it’s delicious? Personally, I think anything combining cheese, tomatoes, and carbs is delicious. But really, this one’s rocking in the flavor department.

I’m sharing this recipes on Allergy-Free ThursdaysGluten-Free Fridays and Meatless Mondays. Check out these awesome linkups for more allergy-friendly recipes!

Hope you’ll give this speedy, healthy, and allergy-friendly recipe a try.

Quick & Easy Veggie-Filled Lasagna
Serves 8
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Prep Time
20 min
Cook Time
1 hr 10 min
Prep Time
20 min
Cook Time
1 hr 10 min
  1. 8-10 no-boil gluten-free lasagna noodles*
  2. 2 4-oz. cans sliced button mushrooms, drained & rinsed**
  3. 1 cup grated carrots
  4. 1/2 cup diced green onion stems***
  5. 16 oz. canned tomato sauce****
  6. 6 oz. tomato paste
  7. 6 oz. water
  8. 1 tsp. chopped dried basil
  9. 1/2 tsp. dried oregano
  10. 2 cups low-fat, lactose-free cottage cheese*****
  11. 3 cups chopped frozen spinach******
  12. 3 cups Mozzarella cheese, Monterey Jack cheese, or Italian cheese blend
  1. Mix the mushrooms, carrots, green onion stems, canned tomato sauce, tomato paste, water, and dried herbs in a bowl. To measure the water, I just use the empty tomato paste can.
  2. Spray a 9 by 13 inch baking pan with cooking spray. Spread half the sauce mixture in the bottom of the pan.
  3. Layer 4 to 5 no-boil lasagna noodles over the sauce. How many you can fit may depend on the size of the pan. (I've found 13 by 9 inch pans counter-intuitively vary in shape.)
  4. Spread half the cottage cheese over the noodles. Then, sprinkle on 1 1/2 cups chopped frozen spinach and 1 1/2 cups cheese.
  5. Repeat all the layers. Cover the pan with aluminum foil.
  6. At this point, you can bake the lasagna immediately or set it in the fridge to bake for later.
  7. When you're ready to bake, preheat the oven to 375 degrees Fahrenheit. Bake the lasagna, covered, for 1 hour. Remove the aluminum foil and bake 10 more minutes.
  8. Serves anywhere from 6 to 12 people.
  1. *If you're on the low-FODMAP diet, check the pasta ingredients for FODMAPs, such as inulin. The DeBoles brand seems to be FODMAP safe. If you have no need for gluten-free, just use regular no-boil lasagna noodles.
  2. **If you're NOT on the low-FODMAP diet, fresh sliced mushrooms would work fine.
  3. ***If you're NOT on the low-FODMAP diet, regular diced onion would also work.
  4. ****If you're on the low-FODMAP diet, choose a variety of tomato sauce with no added onion or garlic or plain crushed or pureed tomatoes.
  5. *****Or regular cottage cheese if you do not have lactose intolerance.
  6. ******In place of the chopped frozen spinach, you could use any chopped frozen greens or cooked and drained fresh greens.
The Hungry Caterpillar
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  1. This sounds fabulous! I love lasagna… anything Italian really.

  2. MMM veggie lasagna was always a huge favorite of mine! I bet I could make this with some vegan cheese alternatives!

    1. Joyce says:

      I’ll bet you could! I don’t know of any vegan alternatives to cottage cheese–you could maybe just omit it?–but I’m sure you could use dairy-free mozzarella!

    2. Joyce says:

      Oh, yeah, I just remembered. I have heard of using soft crumbled tofu in place of ricotta. I bet that word work well here, too. ๐Ÿ™‚

      1. Cora says:

        I’ve done it and it works AMAZINGLY – Heather – do it!

  3. Cora says:

    Ok so even though I’ve made tofu “ricotta,” I have to admit I have still never ever made my own lasagna. I have like, 25 recipes saved, but its one of those recipes that I just keep straying away from because a) I’m scared of lasagna noodles because I’ve never used them and there are so many different types (cooked? uncooked? parboiled?) and b) it just sounds labour intensive. Which I’m really sure it isn’t. Your recipe proves this. Same thing goes with enchiladas…
    Can you come over and prove to me that these things are easy?

    1. Joyce says:

      Lasagna noodles are only scary in that they all stick together when you boil them, and the gluten-free ones fall apart. But yes–this lasagna really truly is as easy as I made it sound. No-boil lasagna noodles work really well as long as the recipe has enough moisture in it. ๐Ÿ˜‰

  4. Bethany says:

    This looks so delicious!!

  5. Zoe Pickburn says:

    This looks yum – since going GF I’ve missed lasagne, so definitely want to give this a try!

    1. Joyce says:

      I hear you on missing certain foods! Hope you enjoy it if you decide to give it a go!

  6. Rachel says:

    Yummmmm. I love lasagna. I’m in the weird stage of figuring out what foods make me feel rotten so I’m not really sure what I can/can’t eat. Right now I’m working on sugar. Who knows where I’ll go next.

    1. Joyce says:

      Low-FODMAP is certainly an option if you’re dealing with IBS stuff, although it’s a pretty extreme option. Hope you find a way to manage those tummy issues!

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