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Low FODMAP Vegetable Lasagna

Low FODMAP Vegetable Lasagna

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Our Low FODMAP Vegetable Lasagna recipe is a hearty and delicious meatless lasagna that fits into a low FODMAP diet. This classic Italian favorite is packed with veggies, like sweet potatoes, spinach and zucchini, giving it a sweet and savory flavor.  And flavor is just the start, since this meatless lasagna recipe is also high in fiber and protein. And it’s FODMAP Friendly certified, thanks in part to the tomato sauce, which is gluten-free and made without onions or garlic.

serves 8 people

Ingredients

cost per recipe: $19.54

The price is determined by the national average.

  • 12

    uncooked low FODMAP gluten-free brown rice lasagna noodles (272g)

  • 1

    tablespoon garlic-infused sunflower oil (13g)

  • 3

    cups peeled diced sweet potato (390g)

  • 1

    small eggplant, chopped (about 3 cups) (242g)

  • 1

    medium yellow bell pepper, chopped (about 1 cup) (135g)

  • 1

    medium zucchini, chopped (about 2 cups) (244g)

  • 4

    ounces baby spinach (about 4 cups lightly packed) (140g)

  • 1

    jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce

  • 2

    cups shredded part skim mozzarella cheese (226g)

  • 1/2

    cup grated Parmesan cheese (60g)

  • 1

    cup reduced fat (part skim) ricotta cheese (254g)

  • 1/4

    cup chopped fresh basil leaves (optional) (7g)

view nutrition info

How to Make It

Heat the oven to 375°F.  While the oven is heating, cook and drain the lasagna noodles according to the package directions. Heat 2 teaspoons oil in a deep 12-inch nonstick skillet over medium-high heat.  Add the sweet potato, eggplant, pepper and zucchini. Cover and cook for 15 minutes or until tender, stirring occasionally.  Add the spinach and cook until just wilted.  Stir in 1 cup sauce.  Season to taste. Grease a 13x9x2-inch baking dish with with the remaining 1 teaspoon oil.  Layer in the dish as follows: 1/2 cup sauce, 4 noodles, 2 cups vegetable mixture, 1/3 the mozzarella, 2 tablespoons Parmesan, 1/2 the ricotta (dropped by spoonfuls), 4 noodles, 2 cups vegetable mixture, 1/3 the mozzarella, 2 tablespoons Parmesan, remaining ricotta (dropped by spoonfuls), 4 noodles, remaining sauce, remaining mozzarella and remaining Parmesan.  Cover the baking dish. Bake for 40 minutes or until hot and the noodles are tender.  Uncover and bake for 5 minutes more or until the cheese is lightly browned.  Let cool for 10 minutes before serving. Sprinkle with the basil before serving, if desired.
Step 1

Heat the oven to 375°F.  While the oven is heating, cook and drain the lasagna noodles according to the package directions.

Step 2

Heat 2 teaspoons oil in a deep 12-inch nonstick skillet over medium-high heat.  Add the sweet potato, eggplant, pepper and zucchini. Cover and cook for 15 minutes or until tender, stirring occasionally.  Add the spinach and cook until just wilted.  Stir in 1 cup sauce.  Season to taste.

Step 3

Grease a 13x9x2-inch baking dish with with the remaining 1 teaspoon oil.  Layer in the dish as follows: 1/2 cup sauce, 4 noodles, 2 cups vegetable mixture, 1/3 the mozzarella, 2 tablespoons Parmesan, 1/2 the ricotta (dropped by spoonfuls), 4 noodles, 2 cups vegetable mixture, 1/3 the mozzarella, 2 tablespoons Parmesan, remaining ricotta (dropped by spoonfuls), 4 noodles, remaining sauce, remaining mozzarella and remaining Parmesan.  Cover the baking dish.

Step 4

Bake for 40 minutes or until hot and the noodles are tender.  Uncover and bake for 5 minutes more or until the cheese is lightly browned.  Let cool for 10 minutes before serving. Sprinkle with the basil before serving, if desired.

Recipe Tips

  • Not all gluten free pasta are low FODMAP. Be sure to read nutrition labels carefully.

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Made With
(23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce

(23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce

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