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My Gluten Free Lasagna Recipe (low FODMAP, dairy free)

Say hello to my gluten free lasagna recipe that's low FODMAP and optionally dairy free too! It's so easy to make at home and this recipe is super easy to follow.
Servings 6

Ingredients

For the ragu

  • 750g beef mince
  • 2 courgettes chopped into chunks
  • garlic infused oil if low FODMAP ensure the oil is clear without bits
  • 2 tins of chopped tomatoes approx 400g tins
  • 2 tbsp tomato purée
  • 1 tsp basil purée or dried/fresh basil if you prefer
  • 1 tbsp mixed herbs
  • tsp dried chives
  • salt and pepper

For the cheesey white sauce

  • 50g butter dairy free spread or lactose free butter if needed
  • 50g gluten free plain flour
  • 750g milk dairy free or lactose free milk if needed
  • 2 tsp wholegrain mustard optional
  • 75g cheddar cheese grated (dairy free or lactose free cheese if needed)
  • salt and pepper

For the lasanga

  • 1 packet for gluten free lasanga sheets
  • 100g cheese grated (dairy free or lactose free cheese if needed)
  • fresh chives

Instructions

  • Fry your chopped courgette in some garlic infused oil until a little softened.
  • Add your beef mince and allow to brown.
  • Add your two tins of chopped tomatoes, tomato purée, basil purée, mixed herbs, dried chives, salt and pepper.
  • Simmer until slightly reduced but still with plenty of sauce. (I only do this whilst I make my white sauce)
  • To make your white sauce add your butter, flour and milk to a saucepan. Heat and continuously stir until it thickens. Don't expect it to thicken super quickly - have patience and it will be lovely, smooth and glossy!
  • Remove your sauce from the heat and stir in your mustard and grated cheese, which will melt into the sauce. Season with salt and pepper.
  • Construct your lasanga. Place about a third of your ragu in the bottom of your dish. Then spoon a little less than a third of your white sauce on top. Then place your first layer of lasanga sheets on.
  • 8) Repeat the previous step!
  • For your final layer, place the remaining ragu on top, followed by the rest of the white sauce (you should have slightly more for the top layer - no worries if you are reading this and don't!!)
  • Spinkle your grated cheese on the very top.
  • Place in the oven and cook for around 45 minutes at 180C until the top is golden.
  • Sprinkle some freshly chopped chives on top and serve up with some salad. Enjoy!

Notes

If you can tolerate onions and garlic I'd recommend chopping some up and putting them in when you add your courgette.
One eighth of this lasagna is a low FODMAP portion size.