Making a pan of low FODMAP lasagna is easy and requires only a few simple ingredients, like sensitive spaghetti sauce and gluten free lasagna noodles. 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 homemade low FODMAP 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 and gluten free.
Featured Ingredients
- Spaghetti Sauce- Use either homemade slow cooker sauce 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 - Already a low lactose cheese option and a classic choice for lasagna.
- Spices: Dried Basil and Dried Oregano - both are perfect for seasoning the cottage cheese mixture.
- Parmesan Cheese - Shredded parmesan cheese is a great low lactose cheese option.
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
Step 1: 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 spaghetti sauce and stir.
Step 2: In a medium bowl, add the cottage cheese, dried basil, and dried oregano. Stir.
Step 3: In a large baking dish, around 9x13-inch, add one cup of the meat sauce to the bottom.
Step 4: Add four lasagna noodles in a single layer over the meat sauce.
Step 5: Spread the cottage cheese mixture over the noodles.
Step 6: Next add six slices of mozzarella cheese in a single layer over the cottage cheese mixture.
Step 7: Going in the other direction, place the remaining four lasagna noodles. This will help give the lasagna structure.
Step 8: Pour the remaining spaghetti meat sauce over the noodles, covering them completely.
Step 9: Place the last six mozzarella slices over the sauce.
Step 10: Sprinkle the parmesan cheese over the mozzarella slices.
Step 11: Cover with aluminum foil and bake in a preheated 350 degree F oven for 45 minutes, remove the cover after 30 minutes.
Step 12: Take it out of the oven once the sauce bubbles and the cheese is golden brown.
Allow the lasagna to rest for ten minutes before cutting into it.
Tips and Tricks
Use already meal-prepped frozen cooked ground beef, no need to defrost, to save a step.
Love lasagna, but want to try a soup option? Make low FODMAP lasagna soup!
Ingredient Swaps
- Lasagna Noodles - You can use an oven-ready wheat-filled version if you do not need gluten-free noodles.
- Meat - Sub out the ground beef for a homemade 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
Prego makes a sensitive spaghetti sauce without onions or garlic. It is budget-friendly. Find it in the grocery store by the spaghetti sauce aisle.
Yes! Cover the uncooked lasagna with both tin foil and plastic wrap. Use within four months for best results. Defrost before baking for less baking time.
What To Serve With Lasagna
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!
Want to try a fun recipe mashup? Make low FODMAP Mexican Lasagna made with corn tortillas instead of noodles with taco-seasoned ground beef!
Additional Low FODMAP Pasta Recipes
- Low FODMAP Chicken Alfredo - One pot chicken alfredo with broccoli that is gluten free and dairy free.
- Vegan Minestrone Soup - A delicious soup that uses chickpea noodles and is packed with vegetables.
- Instant Pot Spaghetti - A great, hands-off way to cook dinner using the instant pot and jarred spaghetti sauce.
- Low FODMAP Pepperoni Penne - Minimal ingredients, maximum flavor for a family-friendly casserole!
Still looking for low FODMAP pasta recipes? Discover something new or an old favorite.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Low FODMAP Lasagna
Ingredients
- 8 gluten free oven ready lasagna noodles (Note 1)
- 1 pound ground beef lean
- salt and ground black pepper for the ground beef
- 1 23.75 ounces jar sensitive spaghetti sauce (Note 2)
- 1 cup cottage cheese lactose-free (Note 3)
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- 12 slices mozzarella cheese
- ⅓ cup shredded parmesan cheese
- fresh basil optional
Instructions
- Preheat the oven to 350 degrees 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.
Dianne Allen says
OMG! It’s delicious. My stomach did not bloat nor did I have gas from eating the cottage cheese.
Venessa Mandelkow says
Hi Dianne! Love to hear feedback like this! I am so happy you enjoyed it. Thanks for taking time to let me know - Venessa