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**
- 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
Instructions
- 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.
Notes
*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
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 508
- Fat: 28
- Carbohydrates: 19
- Fiber: 7
- Protein: 46