It is pretty rare when I get a craving for lasagna but when I do, it’s FIERCE! The traditional version of lasagna is far from low FODMAP…dairy, gluten, garlic, onion, anyone?! I was super pumped to adapt a recipe that I found in order to make it low FODMAP foods. There is nothing better than taking a hot casserole out of the oven that not only smells amazing but is also safe for the tummy. This is also a dish that only tastes better the next day. I ate this for lunch and dinner for at least 3 days in a row because it was that good! Even my husband did not complain when we did leftovers for a few nights. Talk about a win for me!
I love learning about the history of where classic dishes come from like lasagna. According to Wikipedia, it’s no surprise that this dish came from Italy but it can be traced back all the way to the Middle Ages. The traditional version is layered with sausage, fried meatballs, hard-boiled eggs, cheese and a meat sauce.
What are some of your favorite comfort dishes? Is there a recipe you love that you haven’t been able to make FODMAP safe? Let me know and I can take the challenge. 🙂Print
Who knew lasagna could be so delicious without the gluten and dairy!
- 1 Tablespoon Olive Oil
- 1/4 Cup Green Onions, diced
- 1 Tablespoon of Fresh Basil, Oregano, & Parsley (dry works too!)
- 1 Lb. Ground Turkey
- 1 14 Oz. Can of Diced Tomatoes with Juice
- 1 14 Oz. Can of Tomato Sauce plus 1/2 can of water
- 2 Cups Diced Vegetables (I used eggplant, red bell pepper & zucchini)
- 1 Package of Gluten Free Lasagna Noodles (no boil)
- Salt & Pepper to taste
“Cheese” Filling Ingredients:
- Preheat the oven to 375 degrees.
- Press the tofu between two plates with a heavy object on top. Change out the paper towels once. Let sit for at least 20 minutes.
- In a large pan heat olive oil on medium heat. Add green onions and saute for 1-2 minutes. Add the herbs and saute for an additional minute.
- Add the ground turkey to the pan and brown until cooked through. Season with salt and pepper.
- Add the can of diced tomatoes, 1/2 can of tomato sauce, 1/2 can of water, and vegetables and increase heat to a simmer. Simmer for about 20 minutes.
- While the meat sauce is simmering start on your filling. In a food processor add the pressed tofu, lemon juice, nutritional yeast, salt & pepper, & red pepper flakes. Blend for 2-3 minutes, until fully combined. Add olive oil to thin out the filling if needed.
- Cover the bottom of a 9×13 deep pan with 1/2 cup tomato sauce and place a layer of uncooked lasagna noodles on top (it’s okay if this is not even).
- Add a thin layer of the “cheese” filling on top of the noodles. Next, add a layer of meat sauce and add another layer of noodles. Repeat process at least one more time or until you run out of ingredients.
- Cover the baking dish with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Remove from oven and let sit for 10 minutes.
Recipe inspired by Oh She Glows
Keywords: fodmap lasagna recipe, fodmap safe lasagna