1 Hour & 50 Min
Description of Fody's Roasted Vegetable Low FODMAP Lasagna
What makes this Low FODMAP lasagna suitable for Spring and Summer? A lighter approach with low fat cheeses and loads of seasonal veggies! It takes some time to put together, but it is not difficult and it offers so many pluses: it feeds a crowd, it freezes well and it will please FODMAPers as well as everyone else. Our Spring & Summer Roasted Vegetable Low FODMAP Lasagna is one of those dishes that no one - and we mean no one - will know is a special “diet” food. And truth be told, we make this all year-round as the eggplant, zucchini, yellow squash and spinach are readily available.
Take Your Time
The vegetables make this dish special and they do require some attention. You will be oven-roasting the eggplant, zucchini and yellow squash until tender before they are layered in the casserole with the lasagna noodles, sauce and cheeses. And there is baby spinach thrown in there, too, for additional nutrition, color and flavor.
Youngsters (who are we kidding here, even some adults) who think they don’t like vegetables love this lasagna. Don’t be put off by the prep time. The convenience of our Fody Pasta Sauces make this as easy as it can be - and you will be rewarded with a dish that everyone loves.
The hot water soak for lasagna noodles is because at this time there are no Low FODMAP no-boil noodles available. If they do become available, by all means give them a try! Trust us; you really do not have to boil them first!
While this Low FODMAP lasagna does contain many vegetables, making it lighter than many lasagna recipes, it is still a rich dish. Start with small portions and see how your digestion handles it. If you know that dairy is a trigger for you, a different recipe might be in order.
Roasted Vegetable Low FODMAP Lasagna Ingredients
- 1, 9-ounce to 10-ounce (255 to 280 g) box of low FODMAP gluten-free lasagna noodles, such as rice based noodles
- 1 medium (340 g) eggplant, ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 1 medium (200 to 300 g) yellow squash, ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 1 medium (200 to 300 g) zucchini, ends removed, sliced into 1/2-inch (12 mm) rounds crosswise
- 3 tablespoons Fody Low FODMAP Garlic-Infused Olive Oil
- Kosher salt
- Freshly ground black pepper
- 2, 19.4 ounce (550 g) jars of Fody Pasta Sauce, either Marinara or Tomato-Basil
- 1, 16-ounce (455 g) container low fat cottage cheese, regular or low lactose, divided
- 4 ounces (115 g) soft goat cheese, such as Montrachet, divided
- 1 pound (455 g) low-fat mozzarella, shredded, divided
- 2/3 cup (65 g) grated Parmigiano Reggiano, divided
- 2 cups (40 g) lightly packed fresh baby spinach leaves, any large stems discarded
Cooking Directions for Low FODMAP Roasted Vegetable Lasagna
For the Pasta: Place the raw lasagna noodles in a large, deep pot or bowl and cover with very hot water to soak while you roast the vegetables. It is best if they can be relatively flat.
For the Roasted Vegetables: Position 2 racks in the oven, in upper and lower positions. Preheat the oven to 425°F/220°C. Have 2 rimmed baking sheet pans ready to use.
Lay the eggplant in a single layer on one sheet pan, and the rounds of yellow squash and zucchini on a second. Brush all of the vegetables with the Low FODMAP Garlic-Infused Oil and season very lightly with salt and a little more generously with pepper. Roast the vegetables for about 20 to 25 minutes or until tender and beginning to tinge with brown. Cool all the veggies until warm enough to handle or place in single layers separated by parchment in an airtight container and refrigerate overnight, bringing to room temperature before proceeding.
For Assembly: Position rack in center of oven and either turn heat down or preheat the oven to 350°F/180°C. Check pasta; the noodles should be a tad softened before you proceed to assemble the lasagna. The will not be floppy, but don’t worry; they will cook in the oven.
Spread a little bit of the sauce on the bottom of a 13 by 9-inch (33 cm by 23 cm) casserole dish to coat the bottom. Lay one even layer of noodles in the pan, piecing broken pieces together if necessary (you will be making 3 layers of noodles). Spread about one third of the cottage cheese on the noodles, then half of the goat cheese, then create a layer of the yellow squash and zucchini, getting them all in there. Dollop a scant third of the sauce on top, then spread gently to cover, then top with a third of the mozzarella and a third of the Parmesan cheese. Add another layer of noodles, half remaining cottage cheese, the remaining goat cheese, the eggplant, spinach, then half the remaining sauce, mozzarella and then Parmesan again. Arrange final layer of noodles, cottage cheese, sauce, mozzarella remaining Parmesan. Cover casserole tightly with aluminum foil and bake for 50 minutes, then remove foil and continue to bake for about 15 to 25 minutes or until cheeses on top are melted and bubbly and tinged with golden brown. Let your Low FODMAP lasagna sit for about 5 minutes before serving. We like a nice simple salad alongside with a sharp vinaigrette. After it cools, it can be refrigerated in airtight containers for up to 3 days and reheated in the oven (300F/150C) or microwave. Lasagna can also be frozen, in an airtight container, for up to a month. Defrost in refrigerator overnight.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com