Low FODMAP veggie lasagne

A hearty inter pleaser the whole family can enjoy.


  • Orgran Rice & Corn Mini Lasagne Sheets(2 00g)

Meat Sauce

  • 1/4 cup scallions, green parts only
  • 2 tbl Cobram Estate Garlic Infused ExtraVirgin Olive Oil
  • 1 carrot, finely chopped
  • 1 eggplant, diced
  • 500g beef mince
  • 5 tbsp tomato paste
  • 2 x 400g canned tomatoes
  • 2 cups low FODMAP chicken stock
  • Parmesan cheese, grated
  • Salt and pepper, to taste

Cheese Sauce

  • 2 tbsp butter
  • 2 tbsp gluten free plain flour
  • 2 cups lactose free milk
  • Salt and pepper, to taste
  • 125g mozzarella or cheddar cheese


  1. Preheat oven to 180ºC.
  2. To make meat sauce, heat oil in a saucepan. Add oil, scallions, carrot & eggplant, cook until soft.
  3. Add beef mince, cook until brown. Stir in tomato paste, canned tomatoes and chicken stock. Season with salt & pepper. Cover, gently simmer for 20 mins, stirring occasionally.
  4. For cheese sauce, melt butter in a saucepan, stir in flour, cook for 2 mins over gentle heat. Remove from heat and gradually stir in milk. Return to heat, continue to stir until thick. Season with salt, pepper and add cheese, stirring over low heat.
  5. To assemble the lasagna, pour ½ cup meat sauce into a lightly greased baking dish. Alternate layers of lasagna, meat and cheese sauces, ending with cheese sauce layer.
  6. Sprinkle with parmesan cheese, bake for 35-40 minutes. Allow lasagna to stand for 5-10 minutes before serving.

This recipe was supplied by FOD Shop.

Prep time

20 mins

Cooking time

50 mins