Low FODMAP & Gluten-Free Lasagne

We’ve made a family favourite gut-friendly, but still packed it with comforting flavour. Our lasagne pairs beautifully with our Mediterranean Salad. It’s great for the weekend or to cheer everyone up as school returns.

The recipe is based around the Italian Tomato Sauce from our Mix n’ Match for Easy low FODMAP dinners . Check it our for low FODMAP versions of some other classic dishes.

Ingredients (serves 6):

Meat and Sauce

• 2 tbsp extra virgin olive oil

• 1 whole garlic clove, peeled

• 600g beef mince

• a tbsp of chopped pancetta

• 1 x 400g can of plum tomatoes

• 1 carrot, grated

• 1 dessert spoon of red wine vinegar (you can swap this and the sugar for 150 ml red wine)

• 1 dessert spoon of caster sugar

• 1 tsp or dried basil, or 1 tbsp of chopped fresh basil

• 250 ml of low-FODMAP vegetable stock made with as San Elk or Massel Vegetable Stock Powder

• 1/2 tsp ground nutmeg

• 1 bay leaf

• a twist of freshly ground black pepper

‘Pasta’

• 300g Japanese or Kent Pumpkin

Bechamel Sauce

• 500 ml lactose-free milk

• 40g corn flour

• Freshly grated nutmeg

• Salt and pepper

• 1 tbsp butter (optional, but adds flavour)

• 50g of cheddar cheese grated

• 40g of parmesan grated.

Method:

Meat Sauce

Add the oil and whole garlic clove to a large pan and heat gently for a minute, then remove the garlic.

Brown 500g of minced beef and a tbsp of chopped pancetta in the olive oil.

Add the grated carrot, cover and cook on a gentle heat for a couple of minutes until softened.

Add the tin of tomatoes to the pan and break up the tomatoes with your wooden spoon.

Add the red wine vinegar, caster sugar, bay leaf, nutmeg and black pepper and stir through. Make up the small amount of stock (don’t use too much powder or the sauce becomes too salty).

Gently simmer for 20 mins, then remove the bay leaf and it’s ready to use.

Pumpkin

Cut into wedges and remove the skin.

Cut into thin slices around 3 mm thick – mine tended to be triangular, which fit together beautifully.

You could use a mandoline or food processor – but if your slices are too thin, they will just ‘melt’ into the sauce.

 Pre-heat the over to 180°C ready to bake the lasagne.

White sauce

Whisk together the cold lactose-free milk, nutmeg, salt and pepper in a large sucepan with the heat turned off until you have no lumps.

Add the knob of butter (if using) and then heat the mixture gently and continue whisking continuously until the sauce is thickened and bubbling.

Remove from heat, add the grated cheese and whisk again.

Construction and baking

Cover the bottom of the bottom of an oven-proof serving dish with half the meat.

Cover this with with half of the sliced pumpkin.

Add the remaining meat sauce.

Cover with another layer of pumpkin.

Pour over the white sauce and spread out.

Grate over the parmesan,

Loosely cover with a layer of aluminium foil.

Place in the oven and bake for 20 mins, then remove foil and bake for another 5 mins uncovered.

I have found that white sauce made with by this method is more prone to burning, so keep an eye on it.