Lasagna used to be one of my favorite splurges, pre-PI-IBS. There is a local restaurant named Pasta Grill that my husband and I would visit for special occasions, and they had the best lasagna.
Unfortunately, that lasagna has just about everything I can’t eat now: garlic, onion, gluten, beef, and too much dairy. Add in their amazing garlic bread, and I would likely wind up in the ER after eating that meal now. Definitely wouldn’t enjoy it!
So…I’ve been on the hunt for the past year and a half to find a really good low-FODMAP lasagna recipe. There have been several failed attempts, my friends.
Until now. Insert all the cheers and roars and happy vibes here, because…
Today, I give to you a delicious, FODMAP-friendly lasagna that’s the perfect size for two. And it tastes amazing! There is one thing you might want to test first, though, and that is your reaction to tomatoes. My husband and I are both sensitive to tomatoes (too much sends us into flares), so we actually don’t eat all of the sauce that’s used to cook the lasagna…instead, we’ll scrape some to the side. That being said, the low-FODMAP diet is all about figuring out your triggers – if tomato doesn’t trigger you, eat every bite of this deliciousness you want!
Utensils/appliances you’ll need:
- A medium-sized skillet
- A nonstick loaf pan (or a loaf pan sprayed with nonstick cooking spray)
- Measuring cups
- Measuring spoons
The Recipe
Ingredients you’ll need:
- A package of ground chicken
- 1 tablespoon garlic oil
- A jar of Fody Tomato Basil Pasta Sauce or Fody Marinara Pasta Sauce (depending on your preference…they are both really good!)
- 1/2 cup of mozzarella cheese
- Gluten-free lasagna noodles (We used these Barilla Oven-Ready ones. They’re the best ones we’ve found…several other brands came out tough or crispy.)
Directions:
- Preheat your oven to 350 degrees.
- In your skillet, heat the garlic oil over medium-high heat. Add the ground chicken, breaking up and cooking for about six minutes, until the chicken is white instead of pink. Remove from heat.
- Stir in the jar of pasta sauce until all chicken is coated.
- Add just enough of the sauce mixture to coat the bottom of the loaf pan. Then add a lasagna noodle, another layer of sauce, and a sprinkle of Parmesan cheese; repeat the layers three times, pouring all remaining sauce and cheese on the last layer. Cover the loaf pan with aluminum foil.
- Place the loaf pan in the oven to bake for 30-35 minutes; remove the foil and bake for an additional 10 minutes. (For easier oven removal, you might place the loaf pan on a cookie sheet. That way you aren’t sticking an oven mit into your beautiful lasagna!)
Once your lasagna is finished, all you have to do is cut it in half and serve with a side salad or a slice of your favorite gluten-free baguette. Buon appetito!
IBS Takes Guts 