Low FODMAP vegetarian lasagna with spinach
Some time ago, I asked on Instagram what recipe you would find on the blog: a recipe for a vegetarian lasagna with salmon. Both options were the same, but the vegetarian lasagna was the winner in the end, so that is the recipe that I have created for you!
I will also share a recipe for salmon with you later on because many people were enthusiastic about that, but first a veggie lasagna! I made a simple low FODMAP vegetarian lasagna with spinach and tomato sauce!
Next to spinach, I want to add another vegetable and I choose one of my favorite vegetables: oyster mushrooms! You can also vary with FODMAP vegetables, such as carrot or eggplant.
I always love when lasagna have something creamy added to the sauce. Traditionally white sauce or béchamel sauce (I use that in my classic lasagna recipe ), but because I do not like it, I choose lactose-free crème fraîche.
And oh boy, that was good! It is super simple to use: you just spread some creme fraiche over the lasagne noodles before they go into the oven.
It really gives the lasagna something extra, super fresh and creamy! In many lasagna recipes, ricotta is used for creaminess, but unfortunately I have not found a lactose-free version of that yet.
If you tolerate lactose or have lactose-free ricotta available where you live, you can also use that.Print
A low FODMAP vegetarian lasagna with spinach, tomato sauce and mozzarella! Easy to prepare, gluten-free and lactose-free.
- 2 tbsp tomato paste
- 400 ml canned tomatoes*
- 250 ml stock (I make this with a low FODMAP stock cube)
- 2 tbsp corn starch
- 1 tbsp Italian herbs
- 400 g fresh spinach
- 250 g oyster mushrooms
- 8 gluten-free lasagna noodles
- 125 g mozzarella**
- 150 g lactose-free crème fraîche
- An oven dish
- Heat a tablespoon of oil in a pan. You can use garlic-infused olive oil if you want. Add the tomato paste and fry shortly.
- Add the canned tomatoes and the stock and leave the sauce to simmer for 20 minutes, so it can thicken. Put the two tablespoons of corn starch in a small bowl and add two tablespoons of cold water. Stir together until you have a smooth mixture and add this to the tomato sauce, to thicken the sauce.
- Season the sauce with Italian herbs, pepper and salt.
- Scrub the oyster mushrooms and cut them into pieces.
- Add a little bit of olive oil to another pan and add the spinach. Fry the spinach for a few minutes. Then add the oyster mushrooms and bake for a few more minutes. Season with pepper and salt. The veggies can release a bit of water, if that is the case, drain the spinach and oyster mushrooms.
- Add the spinach and oyster mushrooms to the tomato sauce and stir everything together.
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Divide 1/3th of the tomato sauce over the bottom of the oven dish and cover with four lasagna noodles. Spread half of the crème fraîche over the lasagna noodles.
- Divide 1/3th of the tomato sauce over the layer of lasagna noodles and cover with the other four lasagna noodles.
- Spread the other half of the crème fraîche over the lasagna noodles. Then the rest of the tomato sauce.
- Tear the mozzarella into pieces and divide this over the lasagna.
- Put the lasagna into the oven for 40 minutes. Cover the lasagna with aluminium foil after 20 minutes of baking to stop the top from burning.
* Because canned tomatoes are limited low FODMAP up to 100 g per serving, I created some more sauce with stock.
** Mozzarella hardly contains any lactose and therefore is low FODMAP. The Monash app says that mozzarella has moderate amounts of lactose from servings of 630 grams or more. That is why you should eat mozzarella without problems. If you are very sensitive to mozzarella, you can also use a lactose-free mozzarella.
- Prep Time: 40 min
- Cook Time: 40 min
- Category: Dinner
- Method: Oven
- Cuisine: Italian
Keywords: FODMAP, lasagna, vegetarian, spinach, mozzarella, gluten-free
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