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Low FODMAP Lasagna (Dairy-Free Option)

The best Low FODMAP Lasagna. Juicy, Flavorful, Cheesy, Filling, Comforting and Super Delicious.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Keyword: Low FODMAP Lasagna (Dairy-Free Option)
Servings: 5
Author: Gluten Free Stories

Ingredients

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)

Instructions

  • Fist begin with prepping the ragù sauce
    2. 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.