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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.