Lasagne is my favorite meal, so I had to create a FODMAP friendly version that I can enjoy…and that still tastes great!

1 packet of gluten free lasagne sheets

Top of a spring onion bunch (green part) chopped

1 carrot (grated)

1 zucchini (grated)

1 can brown lentils (must be canned and rinsed)

500g lean mince (I used pork)

1 bottle of passatta

1 bunch basil (chopped finely)

2 tbs dried oregano

1 tbs garlic infused olive oil

Cheese sauce

1 cup low fat tasty cheese

3/4 cup lactose free milk

1 tbs lactose free butter (or use marg)

1 tbs gluten free flour

1 tbs pepper

METHOD

Preheat oven at 180 degrees

1. Heat oil over medium heat in a large saucepan

2. Add mince and spring onion and brown

3. Add basil, oregano, lentils, carrot and zucchini and cook on medium heat for 5 minutes

4.  Add passatta and turn heat to low

5. Stir to combine and simmer, covered for 25 minutes

6. Line a medium sized baking dish with lasagne sheets

7. Once sauce is ready alternate layers of lasagne sheets and sauce mixture until all sauce used

Cheese Sauce

1. Heat butter over low heat until it bubbles add flour and stir until combined
2. Once combined remove from heat and slowly stir in the milk, stirring quickly to avoid bumps forming
3. Return to low heat and cook stirring until the mixture thickens and bubbles
4. Once thick (about 5 minutes),  turn off heat and stir in the cheese.
5. Pour over lasagne and cook in the oven for 35 minutes covered with foil.
6. Remove foil and cook for a further 5 minutes
7. Serves 6-8