Low FODMAP Vegan Lasagna
Whole wheat noodles with a lot of veggies make a healthy combination together for dinner or lunch!
Prep Time 35 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 35 minutes mins
Course dinner, lunch
Cuisine Italian
Servings 6 people
Calories 324 kcal
- 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
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.
Calories: 324kcalCarbohydrates: 42gProtein: 15gFat: 11gFiber: 8g
Keyword fodmap vegan recipe, fodmap vegeterian recipe
