This recipe for Low FODMAP Zucchini & Eggplant Layered Lasagna has a vegetable twist that youve 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.
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, 4 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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.