Preheat the oven to 200C/gas 6/fan 180C. Put the lactose free  milk, lactose free cream, butter and gluten free  flour in a medium pan and cook over a medium heat, whisking until thickened and smooth. Simmer for 1 minute. Take off the heat, season and add the nutmeg. Cool, stirring occasionally to stop a skin forming.

Put the spinach in a large heatproof bowl, pour over a kettle of boiling water and leave for 30 seconds. Drain into a colander, cool under the cold tap then squeeze it well to remove the excess liquid.

Spread a spoonful or two of the sauce on the bottom of a large ovenproof dish (about 30x20cm) and lay a third of the gluten free  lasagne on top. Spoon over a third of the sauce and spread it out.

Swirl a spoonful of pesto through the sauce with a knife and scatter over half the spinach with a third of the tomatoes, a few basil leaves and a third of the cheeses. Season with salt and pepper.

Layer another third of the gluten free  lasagne with a third of the sauce, a spoonful of pesto, the rest of the spinach, a third of the tomatoes and cheeses and some basil. Season.

Finish with a layer of gluten free  lasagne, the last of the sauce, pesto, cheeses and the tomatoes, including those on the vine. Bake for 35-40 minutes until golden. Scatter with the last of the basil leaves and serve.

Recipe from Good Food magazine


1.2l lactose free milk

4 tbsp lactose free cream

100g lactose free butter, cut into pieces

100g gluten free plain flour

pinch of freshly grated nutmeg

500g baby spinach leaves

250g gluten free lasagne sheets

3 rounded tbsp  pesto - click here for recipe

500g tomatoes on the vine

good handful of basil leaves (or one supermarket pack)

175g piece fresh parmesan (or vegetarian alternative), coarsely grated

2 x 150g balls mozzarella, preferably buffalo, torn into bite-sized pieces

Low FODMAP Recipe

Gluten free vegetarian lasagne with pesto

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