Description
Low FODMAP lasagna bolognese. The recipe for the Italian classic in a low FODMAP version. With homemade white sauce and a lot of vegetables. A delicious comfort food dish that is also gluten-free and low lactose.
Ingredients
Scale
- 350 g (12.3 oz) minced meat
- 400 ml (14.1 oz) sieved tomatoes (tomato passata)*
- 100 – 150 ml (3.5 to 5 oz) stock (made with a low FODMAP stock cube)
- 1 tsp cornstarch
- 1 green bell pepper*
- 200 g (7.1 oz) carrots
- 200 g (7.1 oz) canned mushrooms
- 1 tsp Italian herbs
- 9 – 10 gluten-free lasagna noodles
- 50 g (3.5 oz) grated cheese
- 1 mozzarella
- An oven dish
For the white sauce
- 25 g (2 tbsp) butter
- 25 g (3 tbsp) gluten-free flour
- 300 ml (1o.1 oz) lactose-free milk
- 30 g (1.1 oz) grated cheese
- Pepper and salt
Instructions
- Pre-heat the oven to 175 degrees Celsius (350 F)
- Cut the carrot and the bell pepper into small pieces. Rinse the mushrooms and drain well.
- Fry the minced meat until done. Add the vegetables and fry for a few minutes.
- Add the sieved tomatoes and the Italian herbs and season the sauce with pepper and salt.
- Add the stock as well. Leave the sauce to simmer for a few minutes until it thickens.
- If the sauce stays too thin, you can bind it with a little bit of cornstarch. Put 1 tsp of cornstarch in a small bowl and add a little bit of water. Stir with a whisk until smooth. Add this to the sauce and stir well.
- Make the white sauce by melting the butter in a pan on low heat. When the butter has melted, add the flour and stir for 2 minutes with a whisk.
- Add the milk little by little. Continue to stir with the whisk, so you get a smooth sauce.
- Stir 30 g of the grated cheese into the white sauce and season with salt and pepper. Leave the sauce to simmer on low heat for a few minutes, so it can thicken.
- Take your oven dish. Put a thin layer of tomato sauce into the oven dish. Then a layer of lasagna noodles, a layer of white sauce, and finish with a little bit of grated cheese. Continue with tomato sauce and another layer of lasagna noodles. White sauce again and some grated cheese. Repeat this until you have used all noodles. I made three layers using 3 lasagna noodles at a time. End with a layer of tomato sauce.
- Cut the mozzarella into slices and divide it over the top of the lasagna.
- Bake the lasagna in the oven for 40 minutes. Cover the oven dish with aluminum foil after 20 minutes, otherwise, the top of the lasagna might burn.
Notes
*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 red bell pepper from this dish. Green bell pepper is low FODMAP in larger servings, so you could use 1 green bell pepper instead.
- Prep Time: 20 min
- Cook Time: 40 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 625
- Fat: 30
- Carbohydrates: 50
- Fiber: 6
- Protein: 36
