Description
This delicious Tasty Low FODMAP Lasagna comes together in about 30 minutes and is baked for a quick and easy weeknight dinner that your family will love!
Ingredients
- Lasagna noodles (gluten-free if needed)
- Ground beef or turkey
- Canned tomatoes (crushed or diced)
- Tomato sauce (low FODMAP)
- Zucchini (sliced)
- Spinach (fresh or frozen)
- Ricotta cheese
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
- Salt & pepper
- Oregano
- Basil
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the lasagna noodles according to package instructions (about 8-10 minutes). Drain and set aside.
- In a skillet, brown the ground beef or turkey over medium heat for about 5-7 minutes until no longer pink.
- Add canned tomatoes, tomato sauce, salt, pepper, oregano, and basil to the skillet. Bring to a simmer and cook for 10 minutes.
- In a baking dish, layer meat sauce, lasagna noodles, ricotta cheese, zucchini, spinach, and mozzarella. Repeat until ingredients are used up, finishing with meat sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.
- Let cool for 5 minutes before serving.
Notes
This lasagna can be customized with your favorite vegetables and is perfect for using up leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg