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
- 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!
Hope you’ll give this speedy, healthy, and allergy-friendly recipe a try.
- 8-10 no-boil gluten-free lasagna noodles*
- 2 4-oz. cans sliced button mushrooms, drained & rinsed**
- 1 cup grated carrots
- 1/2 cup diced green onion stems***
- 16 oz. canned tomato sauce****
- 6 oz. tomato paste
- 6 oz. water
- 1 tsp. chopped dried basil
- 1/2 tsp. dried oregano
- 2 cups low-fat, lactose-free cottage cheese*****
- 3 cups chopped frozen spinach******
- 3 cups Mozzarella cheese, Monterey Jack cheese, or Italian cheese blend
- 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.
- Spray a 9 by 13 inch baking pan with cooking spray. Spread half the sauce mixture in the bottom of the pan.
- 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.)
- Spread half the cottage cheese over the noodles. Then, sprinkle on 1 1/2 cups chopped frozen spinach and 1 1/2 cups cheese.
- Repeat all the layers. Cover the pan with aluminum foil.
- At this point, you can bake the lasagna immediately or set it in the fridge to bake for later.
- 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.
- Serves anywhere from 6 to 12 people.
- *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.
- **If you're NOT on the low-FODMAP diet, fresh sliced mushrooms would work fine.
- ***If you're NOT on the low-FODMAP diet, regular diced onion would also work.
- ****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.
- *****Or regular cottage cheese if you do not have lactose intolerance.
- ******In place of the chopped frozen spinach, you could use any chopped frozen greens or cooked and drained fresh greens.