Low FODMAP Zucchini Lasagna with Meat Sauce
Low-carb lasagna using zucchini ribbons instead of pasta. Layered with savory meat sauce, spinach, and two cheeses.
Instructions
- 1
Preheat oven to 325°F (165°C). Grease a 9x13-inch casserole dish.
- 2
Pour enough tomato sauce to lightly coat bottom of dish. Layer zucchini slices in bottom.
- 3
Heat oil in a large skillet over medium-high heat. Add beef, stirring until no longer pink, about 5 minutes.
- 4
Add bell pepper and oregano. Stir in tomato paste, remaining tomato sauce, basil, and wine.
- 5
Bring to a boil, reduce heat, and simmer 20 minutes, stirring frequently.
- 6
Spoon a layer of meat sauce over zucchini. Add a layer of spinach, then mozzarella.
- 7
Repeat layers: zucchini, meat sauce, spinach, mozzarella.
- 8
Top with remaining Parmesan cheese.
- 9
Cover with foil and bake 45 minutes.
- 10
Remove foil, increase temperature to 350°F (180°C), and bake 12-15 more minutes until golden.
- 11
Let stand 5 minutes before serving.
FODMAP Notes
Zucchini is low FODMAP. Bell peppers are safe. Ensure tomato sauce has no garlic or onion. Wine cooks off but adds depth. Cheeses are naturally low in lactose.
Tips
- 💡 Use a mandoline for even zucchini slices
- 💡 Salt and drain zucchini to remove excess moisture
- 💡 Can substitute ground turkey
- 💡 Skip wine or use beef broth
Recipe Notes
This clever lasagna swap uses zucchini ribbons for a lighter, lower-carb version. The meat sauce is rich and satisfying, making you forget there’s no pasta.
Substitutions
- Protein: Ground turkey, chicken, or Italian sausage
- Vegetables: Eggplant slices instead of zucchini
- Wine: Beef broth with splash of balsamic vinegar
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze portions up to 3 months
- Reheating: Cover and bake until heated through
FODMAP Stacking Note
One serving (1/5 of lasagna) is low FODMAP. Check tomato sauce and paste for hidden onion and garlic.
Related Recipes
- Low FODMAP Lasagna
- Low FODMAP Spaghetti Bolognese
- Low FODMAP Stuffed Zucchini