Method

Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off zucchini and eggplant, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers, zucchini and eggplant on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.

Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, top them with some baby spinach leaves  then pour over a third of the tomato sauce. Top with a layer of gluten free lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.

To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter mozzarella over the top with the tomatoes. Bake for 45 mins until bubbling and golden.

Recipe from Good Food magazine


Ingredients

3 capsicum/red peppers

1 zucchini/courgette

2 eggplant/aubergines

Baby spinach leaves

8 tbsp olive oil, plus a little for greasing

½ quantity tomato sauce - click here for recipe

300g pack gluten free lasagne sheets

½ quantity white sauce - click here for recipe

125g ball mozzarella

Vine tomatoes sliced

*check that stock is gluten free and check that ingredients do not include onion and garlic (if unsure you may omit this from the recipe and increase the quantity of tomato sauce)


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Low FODMAP Recipe

Gluten free - Roasted vegetable lasagne

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