Name: Italian lasagna casserole (Low FODMAP & gluten-free)
Yield: 3
Ingredients: 350 g lean minced meat; 8 corn tortilla’s; 1 eggplant; 1 tomato; 1 mozzarella; 50 g grated (light) cheese; Optional: fresh basil; 500 ml chicken stock (or another low FODMAP stock); 2 tbsp olive oil; 2 tbsp gluten-free flour; 1 can tomato purée (70 gram); 1 tsp chili powder; 1 tsp paprika powder; 1 tsp Italian herbs

Ingredients

Scale

350 g lean minced meat
8 corn tortilla’s
1 eggplant
1 tomato
1 mozzarella
50 g grated (light) cheese
Optional: fresh basil

For the sauce

500 ml chicken stock (or another low FODMAP stock)
2 tbsp olive oil
2 tbsp gluten-free flour
1 can tomato purée (70 gram)
1 tsp chili powder
1 tsp paprika powder
1 tsp Italian herbs

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Instructions

Heat two tablespoons of olive oil in a pan. Add the flour and stir through.
Add the herbs, the stock and the tomato purée and stir everything together with a whisk until you get a smooth sauce. Bring the sauce to boil and leave it to boil on medium heat for about 15 minutes.
Pre-heat the oven to 180 degrees Celsius / 350 degrees Fahrenheit.
Fry the minced meat in another pan. Season with salt and pepper.
Cut the tomato and the eggplant in slices. Cut them in halves and add them to the minced meat. Bake until softened.
Add the tomato sauce to the meat and the vegetables.
Cut the corn tortillas into pieces and add them to the sauce. Stir everything together and leave the sauce to simmer for a few minutes on medium heat. Finally, stir in the grated cheese.
Put the lasagna in an oven dish. Cut the mozzarella into slices and put these on top of the lasagna. Put the Italian lasagna casserole in the oven for about 20 minutes. Serve with fresh basil.

Notes

Mozzarella is low FODMAP up to 60 grams per portion. If you are very sensitive to lactose you can also use lactose-free mozzarella if available. I use the brand MinusL (available several European countries)