Name: Low FODMAP Vegan Lasagna
Prep time: 35 min
Cook time: 60 min
Total time: 95 min
Yield: 6 people
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

Make this Low FODMAP Vegan Lasagna for a hearty meal to enjoy with your family!

Low FODMAP Vegetarian Lasagna — Satisfy your hunger with this Low FODMAP Vegan Lasagna Recipe! Silken tofu, sprinkled with cheesy tasting nutritional yeast, makes an appetizing vegan substitute for Parmesan and Ricotta cheese. Add Low FODMAP Certified Spice Mix (Tuscan Herb) that has all kinds of herbs & spices to make mouth-watering lasagna.

Print Recipe

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

Course: dinner, lunch

Cuisine: Italian

Keyword: fodmap vegan recipe, fodmap vegeterian recipe

Servings: 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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