Roasted Vegetable Lasagna (Low FODMAP)

30 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Vegetarian option • Serves 6 • Ok to make ahead: Steps 1-5

Every bite of this dish is bursting with flavor from the roasted vegetables to the simmered sauce to the sauteed chicken and mushrooms, all topped with delicious cheese. Your kitchen will welcome your family and friends with the amazing aroma of lasagna and you’ll get all the fabulous flavor of classic lasagna without the gluten or the starch! I used ground chicken in this recipe but you can leave the meat out (and substitute more mushrooms) for a vegetarian option, or substitute ground beef if you prefer.

Ingredients

1 tablespoon garlic-infused olive oil

2 teaspoons Smoke N Sanity Italian seasoning (or equal parts dry rosemary, thyme, basil, and oregano)

1 pound ground chicken, turkey, or beef (substitute with an additional 1 pound of oyster mushrooms for vegetarian version)

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 medium-sized zucchini, 1/4 inch slices

1 medium-sized eggplant,1/4 inch slices

1/2 teaspoon Kosher salt

1 (26-ounce) box Pomi chopped tomatoes (or other low FODMAP chopped tomatoes)

1 tablespoon olive oil

1 teaspoon dry thyme

1 pound oyster mushrooms, chopped

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1 cup white cheddar cheese, grated

1/2 cup parmesan cheese, grated

2 bay leaves

1 tablespoon fresh basil, chopped (for serving)

Directions

(1) Prepare: Preheat the oven to 375 degrees F. Chop the mushrooms. Slice the zucchini and eggplant into ¼ inch slices.

(2) Make the sauce: Heat 1 tablespoon garlic-infused olive oil in a large skillet over medium heat. Add the ground meat and cook, stirring to break up until browned. Drain any excess fat. Add the Italian seasoning, 1/4 teaspoon each salt, and pepper to the skillet with the cooked meat. Add the chopped tomatoes and the bay leaves. Turn the heat down to low, stir well and let it simmer, stirring now and then while you prepare the rest of the ingredients.

(3) Prepare the vegetables: While the sauce is simmering, lay the sliced vegetables out in one layer and sprinkle them lightly with salt to draw out some of the moisture. Let them sit for about 10 minutes then pat them dry with a paper towel to remove the moisture.

(4) Cook the mushrooms: While you’re simmering the sauce, heat one tablespoon of olive oil in a medium-sized skillet. Add the dry thyme to the hot oil and let it sizzle for about 30 seconds. Add the chopped mushrooms. Sprinkle with 1/4 teaspoon each salt and black pepper. Cook over medium-high heat until browned and starting to crisp. Remove from the heat and stir into the simmering sauce and remove the bay leaves from the sauce.

(5) Layer the lasagna: In 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini and eggplant slices, followed by another layer of the meat sauce. Sprinkle some of the grated cheddar on top. Repeat the layers until all the ingredients are used, finishing with a layer of vegetables topped with meat sauce and grated cheddar and finally the grated parmesan. You may only have 2 layers depending on the size of your eggplant and zucchini and depending on how thinly you slices them.

Make-ahead note: At this point, you may cover the dish and refrigerate until you’re ready to cook. When ready to cook, remove from the regrigerator and put in the preheated overn. You will need to add 10 minutes to the covered baking time if the lasagna is starting out very cold.

(6) Bake: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and golden.

(7) Finish: Let the lasagna cool for a few minutes, then sprinkle with fresh basil, before slicing and serving.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

Link note: This post may contain affiliate links for you to easily purchase items that are linked. I may earn a small commission from qualifying purchases but none of this costs you a thing so feel free to use the links! In addition, for some items, I have provided a special discount code for IBS Game Changers so be sure to use the code when you purchase an item to get the discount that has been arranged just for you.

More Deliciously Low FODMAP™ plant forward recipes