Description
A delicious low FODMAP tuna lasagna with spinach, carrot, oyster mushrooms and tomato sauce. Gluten-free and low lactose
Ingredients
Scale
- 6–8 gluten-free lasagna noodles
- 200 ml (7 oz) diced tomatoes
- 200 ml (7 oz) stock (use low FODMAP stock)
- 2 tbsp tomato paste
- 125 g (4.4 oz) carrot, in pieces
- 200 g (7 oz) frozen spinach
- 150 g (5.3 oz) oyster mushrooms
- 150 g (5.3 oz) canned tuna, drained
- 1 tsp Italian herbs
- 1 tsp ground paprika
- 1/2 tsp pepper
- 1/2 tsp salt
- 3/4 mozzarella (I used buffalo mozzarella)
- 1 tsp corn starch for binding the sauce
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Clean the carrots and cut into small pieces. Do the same for the oyster mushrooms.
- Thaw the spinach in a small pan. Put aside.
- Heat the diced tomatoes in a pan. Add 200 ml stock and 2 tbsp tomato paste. Stir together well with a whisk.
- Put 1 tsp corn starch in a bowl. Add a little bit of water and make it into a paste. Pour the paste into the tomato sauce and stir well with a whisk, so you don’t get any lumps. Season the sauce with Italian herbs, ground paprika, pepper and salt.
- Heat some oil in a frying pan and fry the carrots and oyster mushrooms on low heat for 5 minutes. Add the spinach and the tomato sauce and heat on low heat. Stir everything together well.
- Drain the tuna. Add the tuna to the sauce and stir everything together.
- Divide a layer of the tomato sauce over the bottom of the oven dish. Cover with a layer of lasagna noodles. Repeat this two times. Finish with a layer of tomato sauce. I used 2.5 lasagna noodles per layer. Depending on the size of your oven dish, you might need a few less or more.
- Cut the mozzarella into slices and divide on top of the lasagna.
- Bake the lasagna in the oven for 45 minutes. Cover the oven dish with some aluminium foil if the lasagna gets too dark.
- Prep Time: 25 min
- Cook Time: 45 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (1/2 of the recipe)
- Calories: 617
- Fat: 14
- Carbohydrates: 84
- Fiber: 7
- Protein: 38
