Low FODMAP & Gluten-free Zucchini Lasagna

A low FODMAP & Gluten-free Zucchini Lasagna, that you and your family will surely enjoy this summers!

This Low FODMAP and gluten-free Lasagna is easy to bake and IBS-friendly. Moreover, it is perfect for those on a gluten-free diet! Enjoy your summers with this perfect dinner recipe, loaded with fresh low FODMAP vegetables and herbs. So make your vegan lasagna more flavorful and satisfying by adding Low FODMAP Certified Spice Mix (Tuscan Herb).

Low FODMAP & Gluten-free Lasagna

Prepare this tasty & healthy, gluten-free lasagna for a family dinner. This is the most delicious lasagna you will ever taste!

Prep Time15 mins

Cook Time1 hr

Total Time55 mins

Course: dinner, lunch

Cuisine: Italian

Keyword: fodmap vegeterian recipe

Servings: 8 people

Calories: 267kcal

Ingredients

10 oz box gluten-free lasagna noodles
3 tbsp tomato paste
1 jar Marinara sauce
1 medium eggplant, finely diced
1 small zucchini, diced
3 tbsps freshly chopped basil
1 cup water
8 oz package Ricotta
10 oz package cut frozen spinach
olive oil, for greasing the pan Extra virgin
1 tsp Low FODMAP Certified Spice Mix (Tuscan Herb)
1/2 tsp Kosher salt

Instructions

Cook the noodles as per the directions are given on the package. Rinse with the help of cold water and set aside.
In a large saucepan, add some olive oil followed by Low FODMAP Certified Spice Mix (Tuscan Herb) and some Kosher salt. Add tomato paste, stir and add eggplant. Cook for one minute.
Add marinara sauce, zucchini, and water. Bring it to boil, reduce the heat and simmer for 20 minutes.
Preheat the oven to 350 degrees F. Lightly grease a glass baking pan with some olive oil.
In a separate bowl, combine thawed spinach and Ricotta.
In the baking pan, begin with a layer of noodles followed by some sauce and another layer of noodles. Top it with ricotta/spinach mixture and more noodles.
Bake for 30 minutes. Once done. remove and let it rest for a few minutes. Serve warm and enjoy!

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