Go Back
–+ servings
low fodmap lasagna in a baking dish

Low FODMAP Lasagna (Dairy-Free Option)

Stefani Weiss
The best Low FODMAP Lasagna. Juicy, Flavorful, Cheesy, Filling, Comforting and Super Delicious.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 5

Ingredients
  

For the Ragù

  • 3 tablespoon garlic infused olive oil
  • 2 big carrots  finely diced
  • 500 gr minced meat (half pork, half beef)
  • 70 ml red wine
  • 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 teaspoon Italian herbs mix
  • Salt and black pepper (according to taste)

For the Béchamel sauce

  • 2 tablespoon (20g) Butter
  • 2 Tbsp (20g) gluten-free flour
  • 300 ml (1 ¼ cup) lactose-free milk
  • 1//4 teaspoon nutmeg
  • salt and black pepper (according to taste)

For the Lasagna

  • 250 gr gluten-free lasagna sheets
  • 100 g grated mozarella
  • 100 g fresly grated parmesan cheese

Instructions
 

  • 1. Begin with prepping the ragù sauce
    2. Heat up a larger pot over a medium heat. Once hot add garlic infused olive oil, minced meat, diced carrots and let it cook until mince is mostly browning (couple of minutes), then pour in the red wine and let it bubble at a high heat for a minute or two.
    3. Pour in 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, 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. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more
    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 .
    13. Sprinkle some fresh basil and chives and serve while it is warm.
Keyword Low FODMAP Lasagna (Dairy-Free Option)