Making a pan of Low FODMAP Lasagna is easy and requires only a few simple ingredients. It is a comforting, classic dish that can be enjoyed even on the low FODMAP diet, with a safe serving size.
Traditional lasagna can be made using a jarred sauce that is Low FODMAP certified, or a pasta sauce can be made from scratch in a slow cooker in advance. Use what works for you. If a vegetarian lasagna option is needed, omit the ground beef.
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Why You'll Love This Recipe
- Quick and Easy
- Freezes wonderfully for a quick make-ahead meal.
- Classic lasagna taste but FODMAP Friendly.
Featured Ingredients
- Spaghetti Sauce- Use either homemade or a sensitive jarred version from the grocery store. Prego brand and Rao's brand both have tasty options.
- Ground Beef - Use lean ground beef and drain to keep the grease minimal.
- Gluten Free Lasagna Noodles - I love the convenience of oven-ready gluten free noodles-no need to boil the noodles in advance.
- Lactose-Free Cottage Cheese -To reduce lactose, Use a lactose-free cottage cheese. I like the Lactaid brand. If you can tolerate lactose, use a regular full-fat cottage cheese.
- Mozzarella Cheese Slices - Purchase sliced mozzarella cheese.
- Spices - Dried Basil and Dried Oregano - both are perfect for seasoning the cheese mixture.
- Parmesan Cheese - Grated parm is the perfect topping to the lasagna.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
In a large skillet, brown the ground beef. Season it with salt and pepper. Once no pink remains and the beef is cooked, drain if need be. Add the sauce and stir.
In a medium bowl, add the cottage cheese, dried basil, and dried oregano. Stir.
In a large baking dish, around 9x13-inch, add one cup of the meat sauce to the bottom.
Add four noodles in a single layer over the meat sauce.
Spread the cottage cheese mixture over the noodles.
Next add six slices of mozzarella cheese over the cottage cheese mixture.
In the other direction, place the remaining four noddles.
Pour the remaining spaghetti sauce over the noodles, covering them completely.
Place the last six mozzarella slices over the sauce.
Sprinkle the parmesan cheese over the mozzarella slices.
Cover with aluminum foil and bake in a preheated 350 degree F oven for 45 minutes, removing the cover after 30 minutes. Remove from the oven once the sauce bubbles and the cheese is golden brown.
Allow the lasagna to rest for ten minutes before cutting into it.
Ingredient Swaps
- Lasagna Noodles - You can use an oven-ready wheat-filled version if you do not need gluten-free noodles.
- Meat - Feel free to substitute with ground beef or even half ground beef and half low FODMAP Italian sausage.
Storage and Reheating
Store: Any leftovers should be kept in the baking dish, covered, and in the refrigerator. Enjoy them within four days.
Reheat: Place a piece of lasagna on a microwave-safe plate and heat for 1-2 minutes.
Freeze: Keep chilled leftovers in individual serving size freezer-friendly containers for a quick low FODMAP lunch option! This works great when there is no food in the house, and you are starving! Defrost the night before if possible. It will decrease the reheating time.
FAQs
Yes! I have tolerated the Sensitive Recipe Spaghetti sauce made by Prego with great success. FODY also makes a few kinds of spaghetti sauce. There is also the option to make your own. Then you ultimately are in charge of the ingredients. As always, check the ingredients and go with your gut!
Yes! I love making two lasagnas at a time: one to cook immediately and one to freeze for later. The night before you want to cook the lasagna, take it out to defrost in the refrigerator. Defrosting will lessen the amount of time it will take to cook. If you forgot, hey it happens. It will take twice as long to cook a frozen lasagna versus a defrosted one, but it will work.
Meal Planning
Serve a piece of lasagna with leafy greens drizzled in Low FODMAP Italian dressing. Another fun side dish option is parmesan cheese crisps. They are made out of one ingredient - parmesan cheese! Need a fun recipe mashup? Try Mexican Lasagna made with corn tortillas instead of noodles!
Additional Low FODMAP Pasta Recipes
Recipe
Low FODMAP Lasagna
Equipment
- Baking Pan 9x13-inch
Ingredients
- 8 gluten free oven ready lasagna noodles
- 1 pound ground beef lean
- salt and ground black pepper for the ground beef
- 1 23.75 ounces jar sensitive spaghetti sauce
- 1 cup cottage cheese lactose-free
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 12 slices mozzarella cheese
- ⅓ cup grated parmesan cheese
- fresh basil optional
Instructions
- Preheat the oven to 350 degree F.
- In a large skillet over medium heat, brown the ground beef. Season with salt and pepper. Cook until no pink remains. Drain if necessary. Add the jarred sauce to the meat.
- In a 9x13-inch baking dish, add 1 cup meat sauce to the bottom of the dish
- Place four noodles in a single layer over the meat sauce.
- In a small bowl, add the cottage cheese, dried basil, and dried oregano. Stir.
- Spread the cottage cheese mixture over the noodles.
- Next, cover the cottage cheese with six slices of mozzarella cheese.
- Place the remaining four noodles going in a different direction than the previous layer. This helps keep the structure.
- Next, pour the remaining sauce over the noodles, covering completely.
- Then, top the sauce with the remaining cheese slices. Sprinkle the grated parmesan cheese over the mozzarella cheese.
- Cover the baking dish with aluminum foil and bake in a preheated 350 degree F oven for 30 minutes. Remove the cover and bake an additional 15 minutes or until cheese is golden brown.
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