low fodmap eggplant lasagna - karlijnskitchen.com

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 🙂

What do you need (for 2 persons)

  • 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

Notes for Fodmappers

  • Canned tomatoes are low FODMAP up to 92 g per serving. Therefore I used stock with a bit of tomato paste to create more sauce.
  • 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.

How to make the low FODMAP eggplant lasagna

  1. Fry the minced meat until cooked. Season with pepper and salt.
  2. 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.
  3. 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.
  4. 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.
  5. Pre-heat the oven to 180 degrees Celsius (350 F).
  6. 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.
  7. Divide the grated cheese on top of the sauce and crumble the goat cheese on top.
  8. Put the low FODMAP eggplant lasagna into the oven for about 20 minutes. Until the cheese has browned.

Enjoy!

Will you let me know if you make my low FODMAP eggplant lasagna? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Do you want to keep up with my newest recipes? Subscribe to my email newsletter and get my e-book “7 low FODMAP lunch recipes for on the go” for free!

low fodmap eggplant lasagna - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low fodmap aubergine lasagne - karlijnskitchen.com

Low FODMAP Eggplant Lasagna


  • Author: Karlijn
  • Total Time: 40 mins
  • Servings: 2 1x

Description

Lasagna will never be a photogenic dish, but this low FODMAP eggplant lasagna is super tasty. Lighter than a normal lasagna and gluten-free.


Ingredients

Scale
  • 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
  • 24 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

Instructions

  1. Fry the minced meat until cooked. Season with pepper and salt.
  2. 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.
  3. 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.
  4. 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.
  5. Pre-heat the oven to 180 degrees Celsius (350 F).
  6. 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.
  7. Divide the grated cheese on top of the sauce and crumble the goat cheese on top.
  8. Put the low FODMAP eggplant lasagna into the oven for about 20 minutes. Until the cheese has browned.

Notes

Canned tomatoes are low FODMAP up to 92 g per serving. Therefore I used stock with a bit of tomato paste to create more sauce.
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.

  • Prep Time: 20 mins
  • Cook Time: 20 mins

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 508
  • Fat: 28
  • Carbohydrates: 19
  • Fiber: 7
  • Protein: 46

 

Gearchiveerd onder:

2 Comments

Leave a Reply

Your email address will not be published.

Recipe rating