Low Fodmap ✓ | Gluten-Free ✓ | Lactose-Free ✓ | Soy-Free ✓ | Nut-Free ✓ | Egg-Free ✓ | Dairy-Free (option) ✓
I have a thing for Italian food, I really do! I mean their cuisine has it all. Flavor, texture, comfort, elegance, you name it they have it! I could definitely say Italian is one of my favorite cuisines. Just think about how many of the all-time favorite comfort foods come from Italy. Pasta, Pizza, Calzone, Bolognese sauce, Tiramisu, Lasagna the list is endless. But today I will talk about the good old lasagna. And not just any lasagna but the best classic low fodmap lasagna!
The funny and slightly ironic thing about this recipe is its background story. Ever since I was young, even before being diagnosed with IBS and gluten intolerance I was in love with Italian food. And that being said I’ve eaten in many Italian restaurants, from Italy to every country I’ve ever been to. However I only tried the best of the best lasagnas ( the queen of all lasagnas) and I’m not even joking, in France cooked by my (and here is the funny thing) Swedish friend. Yes, a Swedish guy was responsible for what I describe to be the best lasagna in the world! Thanks, Andreas! I probably would have never known how lasagna is supposed to taste if I haven’t had met you.
This classic low fodmap lasagna recipe is an adaptation of his classic lasagna recipe. Because his original recipe was not gluten-free or low fodmap( I tried it before I was diagnosed with IBS and gluten intolerance) I changed only a few ingredients so I can make it suitable for low fodmap and gluten-free diet and kept everything as close as possible to the original.
Classic Low FODMAP lasagna recipe
This low FODMAP lasagna recipe is everything an Italian lasagna should be, juicy, flavorful, cheesy, filling, comforting and super delicious! The fact that is made gluten-free and low fodmap doesn’t take anything away from its authenticity and flavor. The texture is as Italians say al dente, with a cheesy crunch on the outside. The Ragù is bursting with a deep flavor that will send you straight to Italy.
This Low FODMAP Lasagna is definitely one of the go-to comfort foods that I like cooking regularly for myself but also my family and friends because it definitely can feed a crowd.
Bonus Point: This Lasagna recipe uses some shortcuts which makes it much easier to make than the traditional lasagna recipe!
How to make this classic low FODMAP lasagna
As mentioned above, this recipe uses some shortcuts in the preparation which makes it 10 times simpler and easier to make than the traditional lasagna recipe. You will only need 2 pans and a couple of simple and easily accessible ingredients.
You need to prepare the ragù sauce in one pan, the béchamel sauce in another (and here is that shortcut I’ve been talking about) and assemble everything together.
For the detailed step-by-step instruction scroll at the end of this page.
Can I make this classic low fodmap lasagna completely dairy-free?
Yes, you can. For the béchamel sauce swap, the lactose-free cooking cream for a vegan rice cooking cream. The cheese and the parmesan you can replace it with vegan cheese.
I’ve made this lasagna with a vegan rice cooking cream and it tastes absolutely amazing. However, because I’m personally not a fan of vegan cheeses, I’ve never tried it with a vegan cheese but if you know a good brand of a vegan cheese then you can give it a go.
This Classic Low FODMAP Lasagna recipe is freezer friendly. You can either freeze it before or after baking. If you wanna freeze it in the dish that you have baked it make sure that is a freezer-friendly dish.
To freeze it before baking: Just assemble the lasagna in your freezer-friendly baking dish, cover it with a foil or plastic wrap and put it in the freezer. When you want to cook it just follow the recipe instructions.
To freeze it after baking: Either in your baking or in a plastic container place the lasagna in the freezer. To reheat it, just place the lasagna in a baking dish and bake it in the oven for 10min in a 200C degrees.
*If you are using store-bought garlic-infused olive oil, make sure there are no floating bits of garlic in it. You can also make Garlic Infused olive oil at home by frying garlic cloves in the olive oil until they are golden and fragrant. Then remove them from the oil and continue cooking your meal.
*Use plain tomato passata, without any additional flavorings or spices (since there can be hidden FODMAP’s.)
*Choose a beef stock that doesn’t contain onion or garlic. (if you can’t find one that swaps this ingredient for water). Your lasagna will taste just as good, however, if you omit the beef stock you might need to adjust the saltiness and add a little bit more of the Italian herbs spices.
*Make sure your Italian herbs mix doesn’t contain garlic.
Do you want more Italian inspired dinner ideas:
Check out these ones:
Low FODMAP Lasagna (Dairy-Free Option)
For the Ragù
- 3 Tbsp garlic infused olive oil
- 2 big carrots finely diced
- 500 gr minced meat (half pork, half beef)
- 200 ml beef stock (or water)
- 3 fresh tomatoes chopped
- 500 ml tomato passata
- 10 to 20 gr fresh basil finely chopped
- 20to30 gr fresh chives finely chopped
- 1 tsp Italian herbs mix
- Salt and black pepper (according to taste)
For the Béchamel sauce
- 250 ml lactose-free cooking cream
- 25 gr grated parmesan cheese
- 25 gr grated lactose free Cheddar cheese
- 1//4 tsp nutmeg
- salt and black pepper (according to taste)
For the Lasagna
- 250 gr gluten-free lasagna sheets
- 100 gr grated cheddar and parmesan cheese (you can also use only one of them)
- Fist begin with prepping the ragù sauce2. Heat up a larger pot over a medium heat. Once hot add garlic infused olive oil and the minced meat, and fry it for a couple of minutes, or until it starts to get light brown.3.Then add the finely diced carrots, and the beef stock (or water) and let it simmer for 5 to 8min (or until the liquid is evaporated)4. Continue by adding the chopped tomatoes, together with the tomato passata, the chopped basil and chives.5. Season with the Italian herb mix, salt and black pepper. And let it simmer over low heat for about 10 to 15 min.(The ragù sauce shouldn't be too liquid)6. While the ragù sauce cooks, start preparing the béchamel sauce.7. In a pan add the lactose free cooking cream, the grated parmesan and cheddar cheese. And let it cook over medium heat for 5min.8. Now preheat your oven to 180C degrees.9. While both of the sauces cook. Soak the lasagna sheets in a warm water for 3 min.(watch out to not over-soak them) 10. Once both the béchamel and the ragù sauce are done, you can start assembling your lasagna.11. The first layer of the lasagna should be the ragù sauce, then one layer of lasagna sheets, then the ragù sauce, the béchamel sauce and the grated cheese, and then another layer of lasagna sheets. Repeat this until all your ingredients are finished. The last layer of the lasagna should be the ragù sauce topped with cheese . I also like adding fresh tomato slices at the top (but that is optional)12. Place it in the oven and bake for 30 to 35min on 190C degrees. Or until the top is golden and the liquid is evaporated.13. Sprinkle some fresh basil and chives and serve while it is warm.