Vegetarian Lasagne – Low FODMAP
FODMAP Recipe
Ingredients
1¼ 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
Instructions
- 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
Nutrition
Carbohydrates: 11gProtein: 14gFat: 12gSaturated Fat: 6gFiber: 3gSugar: 8g
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