Low FODMAP Recipes

30 Min

45 Min

9 People


  • 1 10oz box gluten-free lasagna noodles
  • 1 19.4oz jar FODY Tomato & Basil Pasta Sauce
  • 1 cup fresh spinach
  • 3 teaspoons FODY Garlic Infused Olive Oil
  • 5oz shredded lactose-free mozzarella cheese
  • Lactose-free parmesan cheese for grating


Preheat oven to 350o F.

Bring a pot of water to a boil. Add the noodles and boil until tender, yet still chewy (usually about 10 minutes). Drain the noodles using a colander and rinse under cold water. Set aside.

In a saucepan, add 2 teaspoons FODY Garlic Infused Olive Oil to FODY Tomato & Basil Pasta Sauce. Bring sauce to a boil and then let simmer for at least 20 minutes.

Grease a baking dish with 1 teaspoon FODY Garlic Infused Olive Oil and a few spoonfuls of the sauce. Place a single layer of noodles on the bottom of the dish. You may need to trim or overlap the noodles to allow them to fit in the dish. Add the sauce, shredded lactose-free mozzarella cheese, and spinach on top of the noodle layer. Add another layer of noodles and another layer of tomato sauce, cheese, and spinach. Top it off with a third layer of noodles and mozzarella cheese, and freshly grated Parmesan cheese.

Cook for 30-40 minutes, or until the cheese melts and begins to bubble. Let stand for about 10 minutes and then cut into squares. Enjoy!

About the Chef

Stephanie Clairmont

Stephanie Clairmont, MHSc, RD is a Digestive Health Dietitian, author and teacher. She was diagnosed with IBS in 2007 and after eliminating her own symptoms with the Low FODMAP diet, now supports others on this journey with the Beyond FODMAPs Insider’s Club.



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