Low FODMAP Oven Medium

Low FODMAP Vegetarian Lasagna

Creamy spinach and ricotta lasagna with carrots and three cheeses. A satisfying meatless Italian classic that freezes beautifully.

Prep Time
25m
Cook Time
35m
Total Time
1h
Servings
4
Low FODMAP Vegetarian Lasagna

Instructions

  1. 1

    Preheat oven to 400°F (200°C).

  2. 2

    Thaw and drain spinach thoroughly, squeezing out excess moisture.

  3. 3

    Heat olive oil in a large pan. Add whole garlic clove and fry until golden brown. Remove and discard all garlic pieces completely.

  4. 4

    Add scallion greens to the same pan and sauté for 2 minutes.

  5. 5

    Add spinach and cook 3-4 minutes more. Remove from heat and cool slightly.

  6. 6

    In a large bowl, combine spinach mixture with grated carrots, ricotta, cottage cheese, crumbled feta, milk, nutmeg, salt, and pepper.

  7. 7

    Place a layer of lasagna sheets in the bottom of a heatproof baking dish.

  8. 8

    Spread half the filling over the sheets. Add another layer of sheets and remaining filling.

  9. 9

    Top with final layer of sheets and sprinkle with grated cheese.

  10. 10

    Bake for 30 minutes until bubbling and golden on top.

  11. 11

    Let rest 5 minutes before serving.

FODMAP Notes

The garlic is removed after infusing the oil - don't eat any pieces. Uses only green parts of scallions. Ricotta is low FODMAP at 2 tablespoons per serving. Choose feta with lactose content max 1g/100g. Lactose-free cottage cheese and milk keep this safe.

Tips

  • 💡 Squeeze spinach very dry to prevent watery lasagna
  • 💡 Make sure to remove ALL garlic pieces after infusing
  • 💡 Check gluten-free lasagna sheets don't contain soy flour
  • 💡 Serve with a simple side salad
#dinner #pasta #vegetarian #italian #comfort-food #freezer-friendly #gluten-free #lactose-free

Recipe Notes

This satisfying vegetarian lasagna proves meatless doesn’t mean flavorless. Three types of cheese create layers of creaminess, while spinach and carrots add nutrition and color.

Substitutions

  • Cheese: Use all ricotta if cottage cheese unavailable
  • Vegetables: Add zucchini or roasted red peppers
  • Vegan: Replace cheeses with vegan alternatives and use oat milk

Storage

  • Refrigerator: Keeps 4 days covered
  • Freezer: Freeze individual portions up to 3 months
  • Reheating: Cover with foil and bake until heated through

FODMAP Stacking Note

One serving (1/4 of the dish) is low FODMAP. The ricotta and feta are portioned appropriately. Ensure complete removal of the garlic clove.

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