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- 2 tablespoons garlic-infused olive oil
- 400 g lean ground beef
- 1 zucchini, grated
- 1 red bell pepper, finely chopped
- 4 cups baby spinach leaves
- 1 bottle of certified FODMAP-friendly pasta sauce
- 1/2 cup of red wine
- 1/2 cup of water
- 1 handful of basil
- 1 pinch of freshly ground black pepper to taste
- 8 sheets of gluten-free lasagna
- 3/4 cup cottage cheese
- 3/4 cup pizza cheese
- 1 can of tomatoes
Preheat the oven to 180oC.
Heat oil in large skillet, then brown minced meat.
Add and stir all the vegetables except the spinach leaves.
Stir in canned tomatoes and red wine.
Add herbs and spices.
If time permits, simmer for 20 minutes (this will allow the full flavor of the sauce to develop). Add a little water if the sauce appears to be drying.
Add baby spinach leaves and fold until wilted.
Meanwhile, grease a saucepan or baking dish with olive oil and coat the bottom with lasagna sheets.
Pour enough sauce on the bottom layer of lasagna to cover, and then add another layer of lasagna sheets.
Repeat this until the sauce is used.
Spread the cottage cheese on the top layer and sprinkle with cheese.
Cover with a lid or aluminum foil and then place in the oven.
Cook in the oven for 30 minutes.
Remove the lid and cook for another 10 minutes to brown the cheese and serve.
To save time, reduce the duration over low heat in step 6 to 5-10 minutes.
Leggos make a certified FODMAP compliant pasta sauce, and Barilla has a range of gluten-free pasta sheets.
This recipe was created for the best recipes by Chloe McLeod, dietitian and director of The FODMAP Challenge.
For more information, you can visit Chloe McLeod.