Low FODMAP Lasagna

Generous portion of lasagna on a small blue plate. There's another serving in the background and the whole lasagna with two pieces missing.

Classic family favourite! This Low Fodmap Lasagna is so meaty, so cheesy; a hunk of carb goodness that just happens to be fodmap-friendly.

Before You Start

The time stated below assumes that your Bolognese sauce is already made.

Make sure you have enough lasagna sheets for 5 layers. The number will depend on the size of the sheets and the size of your baking dish. Also, how bothered you are by any gaps around the edge. If you're planning on filling gaps with parts of sheets, you'll need more. Buy an extra box if you’re not sure how many are in the box (it doesn’t always say)

Prep Time15

Cook Time35

Resting Time10

Total Time1

Servings: 6

Author: Hangry Miss

Equipment

Baking dish, rectangular, roughly 30x22cm

Ingredients

* substitutions for low FODMAPPERS

1.2 kg Bolognese sauce *half a portion of Low FODMAP Bolognese sauce
250 g mozzarella
100 g parmesan
5 layers lasagna sheets *gluten-free - dried or fresh
125g/ml water

Instructions

Preheat Oven – to 180°C
Grate & Portion Cheese – coarsely grate the mozzarella & finely grate the parmesan. Roughly divide each cheese type pile into 6 portions, one of which can be slightly bigger (for the top). You’ll end up with 6 piles of parmesan and 6 piles of mozzarella.
250 g mozzarella
100 g parmesan
Layer – place a ladleful (about 200g) Bolognese in the dish. Distribute it evenly with the back of a spoon or your fingers. It won't form a solid layer. Sprinkle over a portion of parmesan and dot over the grated mozzarella. Season with freshly ground black pepper. Cover with a layer of pasta and repeat. You’ll end up finishing with the bigger piles of cheese.
1.2 kg Bolognese sauce
5 layers lasagna sheets
Do this step just before baking. Skip it if making in advance. Skip it if using fresh pasta (rather than dried)
Water - pour water around the inside edge of the baking dish.
125g/ml water
Cover & Bake - cover the lasagna with a layer of baking paper. Use both hands to firmly press down the lasagna under the paper. Finish with a layer of foil over the baking dish crimped tightly to the top edge. Cook for 15 minutes.
Uncover & Bake - remove the foil layer (only). Press down on the baking paper layer with a fish slice or spatula. Peel away the paper, returning any stuck on cheese as you go. Cook for another 20 minutes - until the sauce is bubbling, the cheese melted and the lasagna is a bit crispy around the edges.
Rest – leave to cool in the dish for 10 minutes before slicing and serving.

Notes

Softening sheets

You don’t need to precook dried lasagna sheets before layering, but you might want to soften the sheets a bit to trim. Have another baking dish filled with freshly boiled water. Dip dried lasagna slices for a minute or so, long enough to soften them slightly. You’ll be able to slice away any excess without them snapping and breaking into shards. Don’t try to do too many sheets at once because they tend to stick together.

Make Ahead

The lasagna can be fully made and refrigerated for up to three days or frozen for up to 3 months before cooking. Don't pour the water around the edge, but cover with baking paper and foil as described. Wait until about to put in the oven to drizzle water around the edge.

Note: It's fine to put ceramic dishes in the freezer. Of course it means that you can't use that dish for anything else in the meantime. Make sure you thaw it before putting in a hot oven by putting it in the fridge overnight or you can put it still frozen into a cold oven and it will gradually warm up as the oven does. The main risk of ceramic is moving from one extreme of temperature to another. It might crack. You don't want to put a frozen dish straight in a hot oven.