Fresh Mozzarella, Spinach and Basil Lasagna (FODMAP friendly)

Let’s talk lasagna.

Kids love it and so does my Italian husband.  So…I decided to give a FODMAP friendly version a whirl. Typically lasagna is made with wheat rich pasta but you can find wheat free lasagna noodles at most large grocery stores.

I purchased some brown rice lasagna noodles, a couple cans of plain petite diced tomatoes, some fresh mozzarella cheese, baby spinach and fresh basil. I am not a fan of meat in lasagna…so I left the meat out.

TA-DA!  Check this baby out?  Not bad, right? Especially for a Boston Irish girl. 🙂lasagna

I boiled up the noodles per package directions and meanwhile whipped up a little ‘sauce’ with my canned diced tomatoes.  I added a little parmesan cheese and a little garlic infused oil.

I layered some of my tomato sauce, fresh mozzarella cheese slices, basil and a few leaves of spinach on top of the noodles.

Like this….layering lasagna

Be sure not to: 1) overdo the spinach (it adds water to the mixture) or 2) forget to REALLY drain the tomatoes or you will end up with a very soggy lasagna.

Just lightly layer the ingredients between the pasta.lasagna in the pan

I made the lasagna a day in advance and left it in the fridge.  And cooked it up the next day for lunch.  It came out great! It makes a great winter weather meal.

Fresh Mozzarella, Spinach and Basil Lasagna (FODMAP friendly)


  • 1 box brown rice lasagna noodles
  • 2, 14 ounce cans diced tomatoes (I used Del Monte petite diced tomatoes), drained of juice
  • 3 tablespoons parsley, chopped
  • 1 tablespoon garlic infused oil
  • 2 tablespoons grated parmesan cheese
  • 7 ounces bocconcini fresh mozzarella,sliced in 1/4 inch slices
  • 1 cup baby spinach leaves, washed and trimmed
  • 1 bunch fresh basil, chopped
  • 1/3 cup shredded mozzarella


  1. Preheat oven to 350 degrees.
  2. Boil lasagna noodles according to package directions, rinsing in cool water when cooked
  3. While noodles are cooking, mix well-drained tomatoes, 2 tablespoons parsley, garlic infused oil and grated parmesan cheese in small bowl.
  4. Place about 3/4 cup of tomato mixture on the bottom of a 8 x 8 square pan
  5. Trim lasagna noodles to fit inside bottom of square pan (save trimmed pieces to layer on last layer)
  6. Cover noodles with a layer of sliced fresh mozzarella cheese about 3 pieces per noodle. Top cheese layer with some chopped basil about 1 tablespoon and then add about 3-4 spinach leaves over basil and finally top with about 2 tablespoons of the tomato mixture. Then repeat this process with the remaining noodles. Last layer should be topped with noodles and then covered with the 1/3 cup of shredded mozzarella.
  7. Bake for about 30 minutes or alternatively refrigerate lasagna for up to 24 hours and have for a later meal. Cook for 50 minutes if you refrigerate lasagna.
  8. When lasagna is bubbling and cheese is melted on top. Remove and garnish with remaining tablespoon of parsley.