Make this Low FODMAP Vegan Lasagna for a hearty meal to enjoy with your family!
Low FODMAP Vegan Lasagna
Whole wheat noodles with a lot of veggies make a healthy combination together for dinner or lunch!
Prep Time35 mins
Cook Time1 hr
Total Time1 hr 35 mins
Servings: 6 people
Calories: 324kcal
Ingredients
- 8 oz whole-wheat lasagna noodles
- 4 tbsps garlic infused oil
- 4 medium courgettes, chopped
- 1 large eggplant, diced
- 1 large red bell pepper, thinly sliced
- 4 cups tomatoes, chopped
- 1.5 tbsp Low FODMAP Certified Spice Mix (Tuscan Herb)
- 1 (16 oz package) crumbled and patted dry silken tofu
- 2 tbsps. nutritional yeast
- fresh basil, for garnish
- 10 oz mushrooms, oyster
Instructions
- 1. Preheat the oven to 400°F. Grease a 9-by13-inch baking dish using garlic infused oil.
- Pour the water in a large pot and bring it to boil. Add noodles and cook as per the directions that are given on the package. Drain.
- Pour 2 tbsps. oil in a large skillet and allow it to simmer over medium heat. Add mushrooms; cook, by constant stirring for about 7-9 minutes until softened.
- Add, Low FODMAP Certified Spice Mix (Tuscan Herb) and allow them to simmer.
- In a small bowl, stir nutritional yeast, tofu and the remaining 1 tbsp. oil together.
- Pour and spread over 1 cup of tomato sauce in the prepared baking dish. Top it with ¼ of the noodles followed by 1 cup sauce. Add ¼ of the tofu and yeast mixture over the top. Repeat the same procedure by making 3 more layers with the remaining sauce, tofu mixture, and the noodles.
- Serve and enjoy!
- Cover it with foil and allow it to bake for 30-40 mins until bubbles start appearing around the edges of the dish. bubbling around the edges. Take out the baking dish and allow it to stand for 10 minutes.
Nutrition
Calories: 324kcal | Carbohydrates: 42g | Protein: 15g | Fat: 11g | Fiber: 8g
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