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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 Time 15 mins
Cook Time 1 hr
Total Time 55 mins
Course dinner, lunch
Cuisine Italian
Servings 8 people
Calories 267 kcal


  • 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


  • 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!


Calories: 267kcalCarbohydrates: 9.8gProtein: 20gFat: 17g
Keyword fodmap vegeterian recipe
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