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.
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.
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.
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.