Low FODMAP Oven Medium

Low FODMAP Lasagna

Classic meat lasagna with layers of beef, bacon, and creamy cheese sauce. A crowd-pleasing comfort food made low FODMAP.

Prep Time
25m
Cook Time
35m
Total Time
1h
Servings
8
Low FODMAP Lasagna

Instructions

  1. 1

    Preheat oven to 350°F (180°C).

  2. 2

    Heat both oils in a large heavy-bottomed pan over medium heat. Add beef and bacon, cooking until browned and breaking up lumps.

  3. 3

    Spoon off excess fat. Add cayenne, chili powder (if using), tomato puree, and grated carrot. Season with salt and pepper.

  4. 4

    Simmer for 10 minutes, stirring occasionally.

  5. 5

    For cheese sauce: Blend 1/4 cup milk with cornstarch to form a paste. Add remaining milk and whisk well.

  6. 6

    Pour milk mixture into a saucepan over medium heat, stirring until thickened (don't let it boil).

  7. 7

    Add cheese and stir until melted. Season with salt and pepper.

  8. 8

    Prepare lasagna sheets according to package directions if needed.

  9. 9

    In an 11x7 inch (28x18cm) baking pan, layer: 1/3 lasagna sheets, half the meat, 1/3 cheese sauce. Repeat.

  10. 10

    Top with final layer of lasagna sheets and remaining cheese sauce.

  11. 11

    Bake 20-25 minutes until bubbling and golden.

  12. 12

    Let rest 5-10 minutes before cutting.

FODMAP Notes

Uses garlic-infused oil for flavor. Lactose-free milk eliminates lactose concerns. Cheddar is naturally low in lactose. Ensure tomato puree has no added garlic or onion. Use gluten-free lasagna sheets without soy flour.

Tips

  • 💡 Let lasagna rest before cutting for cleaner slices
  • 💡 Make ahead and refrigerate unbaked for up to 24 hours
  • 💡 Individual portions freeze well
  • 💡 Try spring roll wrappers (3 per layer) as an alternative to lasagna sheets
#dinner #pasta #beef #italian #comfort-food #make-ahead #gluten-free #lactose-free

Recipe Notes

This hearty lasagna feeds a crowd and is perfect for meal prep or family gatherings. The creamy cheese sauce is made with lactose-free milk, and the meat layer gets extra depth from bacon.

Substitutions

  • Meat: Turkey or chicken mince
  • Cheese: Mix Cheddar with mozzarella
  • Sheets: Rice paper or spring roll wrappers (soak 3 together)

Storage

  • Refrigerator: Keeps 4-5 days covered
  • Freezer: Freeze portions up to 3 months
  • Reheating: Cover with foil and bake at 350°F until heated through

FODMAP Stacking Note

One serving (1/8 of the pan) is low FODMAP. The tomato puree and cheese are portioned appropriately across the 8 servings.

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