Low FODMAP Lasagna
This is the best low-FODMAP lasagna recipe you can find online. It features a rich, savory ragù, creamy lactose-free béchamel, and perfectly layered gluten-free pasta baked to golden perfection.
Ingredients
For the Ragù
- 3 tablespoon garlic infused olive oil
- 2 big carrots finely diced
- 1 Ib minced meat (half pork, half beef) (you can also use only beef, pork or chicken)
- ⅓ cup red wine
- 1 cup beef stock (or water)
- 3 fresh tomatoes chopped
- 1 ¼ cup tomato passata
- 5 leafs fresh basil finely chopped
- 3 spring onions (only the green parts) finely chopped
- 1 teaspoon Italian herbs mix
- Salt and black pepper (according to taste)
For the Béchamel sauce
- 2 tablespoon butter
- 2 Tbsp gluten-free flour
- 1 ¼ cup lactose-free milk
- 1//4 teaspoon nutmeg
- salt and black pepper (according to taste)
For the Lasagna
- 8.8 oz gluten-free lasagna sheets
- 2 cups grated mozarella
- ½ cup fresly grated parmesan cheese
Instructions
To make the ragù sauce
- Begin with prepping the ragù sauce
- Heat a large pot over medium heat. Once hot, add garlic-infused olive oil, minced meat, and diced carrots. Cook for a few minutes until the meat is mostly browned. Pour in the red wine and let it simmer over high heat for a minute or two, allowing the alcohol to cook off.
- Add the beef stock (or water) and let it simmer for 5 to 8 minutes, or until the liquid has mostly evaporated.
- Next, add the chopped tomatoes, together with the tomato passata, chopped basil, and spring onions.
- Season with the Italian herb mix, salt, and black pepper. Let it simmer over low heat for about 10 to 15 min. (The ragù sauce shouldn't be too liquid)
To make the Béchamel Sauce
- While the ragù sauce cooks, start preparing the béchamel sauce.
- Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the mixture bubbles slightly but doesn’t brown—about 2 minutes. Gradually add the hot milk, stirring continuously as the sauce thickens. Bring it to a gentle boil, then season with salt and pepper to taste. Reduce the heat and continue stirring for another 2 to 3 minutes until smooth.
To assemble the lasagna:
- Now preheat your oven to 350°F.
- Once both the béchamel and the ragù sauce are done, you can start assembling your lasagna.
- Start assembling the lasagna in a 7x9-inch baking dish. Start with a layer of ragù sauce, followed by a layer of lasagna sheets. Next, add more ragù sauce, a layer of béchamel sauce, and a sprinkle of grated mozzarella Place another layer of lasagna sheets on top and repeat the process until all the ingredients are used up. Finish with a final layer of ragù sauce and a generous topping of mozzarella and parmesan cheese.
- Place it in the oven and bake for 30 to 35 minutes at 375 ℉. Or until the top is golden.
- Sprinkle some fresh basil and serve while it is warm.