Vegan Eggplant Lasagna Recipe | Gluten-Free + Low FODMAP

There is a period in my life eggplant Weekly and find a way to incorporate it into every meal. Somehow, I never thought about the idea of ​​vegetarian eggplant lasagna. This means that I have missed a very delicious dish for many years.

When I asked you what recipes you would like to see in my Instagram story recently, the requirements for low FODMAP vegan lasagna were very high. In fact, plant-based SIBO recipes seem to be a big need in this community. Obviously, I have your support!

I always like to use mushrooms or eggplant as a substitute for spaghetti (spy this Meat sauce). Because only the latter is low FODMAP, I think it is best to layer in the vegetarian lasagna to make it plump and plump.

Caponata itself has its own built-in flavor bomb, which may seem strange in lasagna, but once you try it, you will thank me. A little balsamic vinegar and golden raisins make the appetizer a perfect balance between sweet and sour. I promise you will get a raisin with every bite, and you will be pleasantly surprised.

For this version, because its FODMAP content is low and the cheese is slightly thinner, I want to add more vegetables to the eggplant lasagna. Frozen kale is the perfect background green for caponata. You can easily use fresh kale, but I like that there is always a bag of frozen spinach or kale in the kitchen for such dishes. The pre-chopped varieties will always melt into sauces and fillings.

As for the lactose element of this low FODMAP lasagna, 1.4 ounces shredded mozzarella cheeseMost pre-shredded bags have 5 or 6 ounce servings, so this is actually very suitable for large lasagna, divided into 4-6 servings. I like the way the fresh mozzarella cheese is roughly torn apart on the lasagna, so I mixed the two.

Because they have it in the store, I used one Almond ricotta cheese Spread a thick layer on the noodles. If you can’t find it, you can easily ignore it-I have been making lasagna, there is no ricotta ingredient, and it is always delicious and hardy.

You can also use all lactose-free or plant-based cheeses to make this non-vegetarian and dairy-free cheese. If you keep FODMAP low, avoid anything based on cashew nuts. This brand Very suitable for mozzarella cheese.

Finally, for gluten-free lasagna, I like these Don’t bake ancient sheets It can be found in the freezer. If you use other types of hard noodles, be sure to read the instructions on the back of the box, as you may need to cook the whole lasagna longer (or add more liquid) to meet the no-bake method.

I know that for some people, lactose has some tough positions, while others argue about its inflammatory properties. But because of dishes like this vegetarian eggplant lasagna, cheese is something I keep in moderation in my life. If you don’t use too heavy hands and adjust your weight appropriately, you don’t have to end up with bloated gas confusion. Even if you remember that quantities like 1.4 ounces of mozzarella cheese are unpleasant and impractical, this is one of the advantages of a low FODMAP diet.

I hope this low FODMAP vegetarian eggplant lasagna will bring a little comfort to your kitchen rotation. If in doubt, feel free to make pasta (with or without kale) and spread it on everything you can get.

With health and hedonism,

Phoebe

Eggplant and Kale Lasagna (gluten-free, low FODMAP)

This low-FODMAP vegetarian eggplant lasagna is really flattering for anyone looking for a gluten-free weekend dinner idea. Eggplant and kale are delicious on their own, but if you usually like sausage or meat sauces, then it is especially important in lasagna. Golden raisins may seem strange, but as long as you take a bite, you will thank me.

Instructions

1. Preheat the oven to 350 degrees.

2. In a large saucepan, heat olive oil. Fry the eggplant over medium high heat until it starts to soften, about 8 minutes. Add salt and red pepper flakes. Stir the tomatoes and scrape any brown pieces from the bottom of the pan. Fry until the tomatoes are tender, about 3 minutes. Add the kale and continue to fry until very wilted and the liquid evaporates, and cook for about 4 minutes.

3. Remove from heat, add raisins, balsamic vinegar and half of basil.

4. Spread 1/2 cup tomato sauce on the bottom of the 9 x 13 casserole. Put your first layer bars on top, making sure they overlap slightly. If using, coat the noodles with half of the ricotta cheese, then half of the eggplant mixture, then another 1/2 cup of sauce and 1/4 cup of mozzarella cheese. Repeat the layer again.

5. Finish the lasagna with the last noodles, tomato sauce, remaining cheese and basil leaves.

6. Bake in the oven for 30-40 minutes, or until the noodles are soft and the top of the lasagna starts to brown.

7. Let the lasagna sit for 5 minutes, then cut it into flat plates and serve.

If you did this, tag @phoebelapine and #feedmephoebe-I would love to see it!