Low FODMAP Lasagne

Serves six people

Ingredients

Main filling

  • 1 x aubergine

  • 1 x courgette

  • 1 x red pepper

  • 4 tbsps garlic oil

  • 2 x tinned tomatoes

  • 2 tbsps tomato paste

  • 1/2 tsp red chilli flakes

  • 250g gluten free lasagne sheets

  • 30g Parmesan cheese

White sauce

  • 40g butter

  • 40g plain gluten free flour

  • 30g cheddar cheese

  • 500mls lactose free milk

  • Salt and pepper

What to do

  1. Chop the vegetables into cubes and coat with the garlic infused oil and season with salt and pepper. Roast in the oven at 180C for 20 minutes

  2. Mix the tinned tomatoes, tomato paste and chilli together in a large pan and simmer for 20 minutes

  3. Melt the butter in a small pan and stir in the flour. Slowly add the milk whilst stirring continuously with a whisk to ensure a smooth texture. Once the milk is empty season with salt and pepper, and add the cheddar cheese and stir until smooth.

  4. Add the roasted vegetables to the tomato sauce before assembling the lasgane

  5. Spoon a layer of the tomato sauce over the bottom of an oven-dish, layer with some pasta sheets, spoon a layer of the white sauce and repeat until the oven dish is full. Sprinkle the top layer with parmesan cheese and cherry tomatoes (optional)

  6. Cover the lasagne with foil and bake in the oven for 25 minutes at 180C. Remove the foil and bake for a further 5 minutes at 220C.

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