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Low FODMAP Lasagna Bolognese (Gluten-Free)


  • Author: Gail
  • Total Time: 2 hours 50 minutes
  • Yield: 12 servings 1x

Description

A low FODMAP take on a beloved Italian classic, this low FODMAP Lasagna Bolognese is an amazingly delicious, showstopper dish ideal for family gatherings, holidays, or even Sunday dinner. Low FODMAP and gluten-free.


Ingredients

Units Scale

Instructions

  1. Prepare Bolognese: Prepare Low FODMAP Bolognese sauce in the Instant Pot or slow cooker. If making it in the Instant Pot, reduce the sauce 8-10 minutes so that it is thick. The sauce can be made a day in advance to make things easier. If making it a day in advance, cool the Bolognese completely and store in an air-tight container in the refrigerator. Remove Bolognese from the refrigerator to warm up when you begin to prepare the remaining lasagna ingredients.
  2. Prepare béchamel sauce: Prepare the thick version of Low FODMAP Béchamel Sauce on the stove top. This can be done a day in advance to make things easier. If making it in advance, cool the béchamel sauce completely and store in an air-tight container in the refrigerator. Remove the béchamel sauce from the refrigerator to warm up when you start cooking the lasagna.
  3. Preheat: Preheat oven to 375°F. Spray a 9-inch by 13-inch baking dish with cooking spray. 
  4. Prepare noodles: Prepare lasagna noodles according to your package instructions. If cooking the Tinkyada brand,* place a large pot (mine is 6-quarts) containing 4.5 quarts of water on high heat on the stovetop. Once boiling, add 1 tablespoon of salt to the boiling water. Carefully add lasagna noodles, gently pressing them into the boiling water with a pasta fork every few seconds as the submerged ends soften until they are entirely submerged in water without breaking them. Boil for 8 minutes, promptly remove pot from stove, drain water through a strainer, and gently rinse noodles in cold water until cool. Quickly lay the noodles out individually on a cooling rack and gently blot dry with paper towels.
  5. Prepare cheese: while the noodles are cooking, coarsely shred the mozzarella cheese with a cheese grater on a cutting board. Separate the cheese into two ½ cup piles and one, 2 cup pile.
  6. Assemble lasagna: Ladle and evenly spread with a spatula 1 cup of Bolognese on the bottom of your baking dish. Then, add:
    1. Layer 1:
      4 lasagna noodles, overlapping each other slightly
      1 cup Béchamel sauce
      1 cup Bolognese
      ½ cup mozzarella cheese
    2. Layer 2:
      4 lasagna noodles, overlapping each other lightly
      1 cup Béchamel sauce
      1 cup Bolognese
      ½ cup mozzarella cheese
    3. Layer 3:
      4 lasagna noodles, overlapping each other slightly
      Remaining Béchamel Sauce
      Remaining Bolognese
      2 cups mozzarella cheese
  7. Bake: Place baking dish on top of a baking sheet and bake uncovered on the center oven rack for 40-50 minutes, or until the cheese has evenly melted and is lightly brown around the edges. Let stand for 20 minutes before slicing into 12 squares and serving.
  8. Store: To maintain the best quality, store in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 3 months.

Notes

  • The prep, cook, and total time reflect the time to make this low FODMAP lasagna Bolognese in its entirety: Low FODMAP Bolognese (in the Instant Pot) + Low FODMAP Béchamel Sauce + the remaining lasagna ingredients presented on this card. Other time is time for the Instant Pot to come to and release pressure, time for the noodle water to boil, and time for the lasagna to stand after it's baked.
  • Nutritional information on this recipe card also includes the information for the Low FODMAP Bolognese and Béchamel Sauces. 
  • While being low FODMAP, this recipe is high in fat, which can be an be an additional symptom trigger for people with IBS. Consult your doctor or dietician before making this recipes with concerns of how your body might react.
  • *Tinkyada brand brown rice lasagna noodles: the instructions on the box say to cook the noodles in boiling water for about 10 minutes for lasagna; however, I found them too mushy when cooked this long. I found optimal amount of cooking time to be 8 minutes. This will vary depending on the brand of noodles you use, but keep in mind that they will continue to cook in the oven along with the rest of the lasagna.
  • Sauces: Have the sauces completely ready to go before you even begin to start cooking the lasagna noodles. They tend to cook quickly, and you don’t want them sitting around too long once cooked.
  • Making sauces in advance: If you make the sauces a day in advance, the lasagna may require more cooking time (closer to 50 minutes) and they will be a bit harder to spread as they are cold. However, making them in advance enhances their flavor and spreads out the workload over two days.
  • Prep Time: 30 minutes
  • Other time: 42 minutes
  • Cook Time: 98 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Italian

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