Vegetarian Lasagne – Low FODMAP

Vegetarian Lasagne – Low FODMAP

Total Time 45 minutes
Servings 8


  • tbsp Olive oil (garlic infused)
  • 2 Zucchini
  • 1 Red Capsicum (bell pepper)
  • ½ Sweet potato
  • 1 tsp Oregano (dried)
  • 50 grams Baby spinach 1 handful
  • 1 cup Ricotta cheese low fat
  • 150 grams Cottage cheese
  • ¾ cup Milk low fat (lactose free if required)
  • 6-8 Lasagne sheets gluten free
  • 160 grams Mozzarella Cheese grated


  • Preheat oven to 180°C. Heat the olive oil in a pan. Sauté the zucchini, capsicum, sweet potato, and oregano over a medium heat until they start to soften.
  • Add the tomatoes to the vegetable mix and bring to the boil. Then add the spinach or silverbeet. Season, coverand remove from heat.
  • To make the cheese sauce, combine the milk, ricotta and cottage cheese together to form a sauce. The consistency should be similar to a thick white sauce.
  • Place a single layer of lasagne sheets over the sauce and top with the other half of the veg mix.
  • Top with half of the cheese mixture and another layer of lasagne sheets
  • Carefully spread the remaining cheese sauce on top and top with mozzarella cheese.
  • Bake for 30-40 minutes until it is golden brown and cooked through the centre, let stand for 10 minutes beforecutting and serving


Carbohydrates: 11gProtein: 14gFat: 12gSaturated Fat: 6gFiber: 3gSugar: 8g
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