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Low FODMAP Zucchini  & Eggplant Layered Lasagna

Low FODMAP Zucchini & Eggplant Layered Lasagna

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This recipe for Low FODMAP Zucchini & Eggplant Layered Lasagna has a vegetable twist that you’ve got to try. With layers made of zucchini, eggplant and noodles, this vegetable lasagna is fresh and light and delicious. The vegetables are complemented by the naturally sweet flavor of vine-ripened tomatoes from the Italian sauce, which is made without onions and garlic. With mozzarella, Parmesan and ricotta cheeses, this vegetable lasagna has got it all.

serves 8 people

Ingredients

cost per recipe: $19.65

The price is determined by the national average.

  • 3

    teaspoons garlic-infused sunflower oil (15g)

  • 1

    jar (23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)

  • 12

    uncooked low FODMAP gluten-free brown rice lasagna noodles (about 7 1/2 ounces dry) (208g)

  • 1

    medium eggplant (about 1 pound), very thinly sliced (457g)

  • 1

    medium zucchini (about 10 ounces), thinly sliced (about 3 cups) (282g)

  • 1

    cup reduced fat (part skim) ricotta cheese (245g)

  • 2

    cups shredded part skim mozzarella cheese (about 8 ounces) (226g)

  • 6

    ounces baby spinach (about 6 cups) (168g)

  • 1/2

    cup grated Parmesan cheese (58g)

  • 1/4

    cup thinly sliced fresh basil leaves (optional) (13g)

view nutrition info

How to Make It

Heat the oven to 425°F.  While the oven is heating, stir 2 teaspoons oil and the sauce in a medium bowl.  Grease a 13x9x2-inch baking dish with the remaining 1 teaspoon oil.  Spread 1/2 cup sauce on the bottom of the baking dish and top with 4 lasagna noodles.  Season the eggplant and zucchini as desired. Arrange half the eggplant over the noodles, with the slices overlapping slightly.  Layer with 1/2 cup sauce and 4 noodles.  Spread ricotta over noodles.  Layer with 1/2 cup mozzarella cheese, 3 cups spinach, 2 tablespoons Parmesan cheese and zucchini, with the slices overlapping slightly.  Press down to compress layers.  Layer with 1/2 cup sauce, noodles, 1/2 cup mozzarella cheese, remaining spinach, 2 tablespoons Parmesan cheese and remaining eggplant.  Press down to compress layers.  Spread remaining sauce over eggplant and sprinkle with remaining cheeses.  Cover the baking dish.  Bake for 40 minutes or until hot and the noodles are tender.  Uncover and bake another 5 minutes or until the cheese is lightly browned.  Let cool for 10 minutes and sprinkle with the basil, if desired, before serving.
Step 1

Heat the oven to 425°F.  While the oven is heating, stir 2 teaspoons oil and the sauce in a medium bowl.  Grease a 13x9x2-inch baking dish with the remaining 1 teaspoon oil.  Spread 1/2 cup sauce on the bottom of the baking dish and top with 4 lasagna noodles.  Season the eggplant and zucchini as desired.

Step 2

Arrange half the eggplant over the noodles, with the slices overlapping slightly.  Layer with 1/2 cup sauce and 4 noodles.  Spread ricotta over noodles.  Layer with 1/2 cup mozzarella cheese, 3 cups spinach, 2 tablespoons Parmesan cheese and zucchini, with the slices overlapping slightly.  Press down to compress layers.  Layer with 1/2 cup sauce, noodles, 1/2 cup mozzarella cheese, remaining spinach, 2 tablespoons Parmesan cheese and remaining eggplant.  Press down to compress layers.  Spread remaining sauce over eggplant and sprinkle with remaining cheeses.  Cover the baking dish. 

Step 3

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

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 (673g)

(23.5 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)

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