Low FODMAP Eggplant Lasagna
Lasagna will never look great on pictures. When it is still in the oven dish it looks fine, but as soon as you put it onto a plate it looks a mess. Luckily that doesn’t mean it doesn’t taste good because last week, I made a delicious low FODMAP eggplant lasagna.
Lasagna with grilled slices of eggplant instead of lasagna noodles. A perfect recipe for when you feel like eating lasagna but want a slightly lighter meal. Even in a lighter version it still feels like comfort food!
Because canned tomatoes are only low FODMAP in a limited serving, I added some stock and tomato paste to the sauce.
This is a simple way to create a low FODMAP tomato sauce whilst staying below the high FODMAP serving of canned tomatoes.
The oven dish you see in the pictures is a serving for one person, when you follow the recipe instructions you will have double the amount 🙂Print
Lasagna will never be a photogenic dish, but this low FODMAP eggplant lasagna is super tasty. Lighter than a normal lasagna and gluten-free.
- 300 g lean minced beef
- 300 g eggplant (this usually is slightly more than 1 eggplant)*
- 150 g canned tomato cubes**
- 150 ml stock (150 ml water + ½ low FODMAP stock cube)
- 30 g tomato paste
- 100 g carrots
- 1 bell pepper**
- 2–4 tbsp cornstarch
- Ground paprika
- Italian herbs (check the ingredients for FODMAPs)
- Pepper and salt
- 60 g grated cheese (I used low-fat cheese)
- 40 g soft goat cheese
- Fry the minced meat until cooked. Season with pepper and salt.
- Cut the carrot and the bell pepper into small pieces and add this to the meat. Bake for a few minutes, until the vegetables have softened.
- Add the tomato cubes, tomato paste and stock. Leave to simmer for a few minutes. Add 2-4 tbsp corn starch to thicken the sauce. Season with salt, pepper, ground paprika and Italian herbs. Take the pan off the heat.
- Heat some oil or baking spray in a pan and cut the eggplant into slices. I cut the slices in half one more time to make it easier to fit them into the oven dish. Grill the slices of eggplant for about 2 minutes per side until the eggplant has softened.
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Grease an oven dish. Divide some of the sauce over the bottom of the dish and put slices of eggplant on top. Cover the eggplant with more sauce and put another layer of eggplant on top. Finish with the leftover sauce.
- Divide the grated cheese on top of the sauce and crumble the goat cheese on top.
- Put the low FODMAP eggplant lasagna into the oven for about 20 minutes. Until the cheese has browned.
*Eggplant becomes moderate in FODMAPs at 182 g per serving. Make sure that you don’t use more than 150 g per person to stay at a safe serving.
**In 2022, the low FODMAP quantities for peppers and tomatoes have been adjusted. Red bell pepper and tomato are both high in fructose in larger quantities and are therefore no longer so easy to combine. If you are still in the elimination phase or know that you react to fructose, I recommend omitting the paprika from this dish.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
- Serving Size: 1/2 of the recipe
- Calories: 508
- Fat: 28
- Carbohydrates: 19
- Fiber: 7
- Protein: 46
Keywords: lasagna, lasagne, eggplant
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen.