Low-fodmap Lasagna - GF & Vegan

Updated at: Thu, 17 Aug 2023 11:26:12 GMT

Step 1

Heat up a larger pot over a medium heat. Once hot add garlic infused olive oil, minced meat, diced carrots and let it cook until mince is mostly browning (couple of minutes), then pour in the red wine and let it bubble at a high heat for a minute or two.

Step 2

Pour in the beef stock (or water) and let it simmer for 5 to 8min (or until the liquid is evaporated)

Step 3

Continue by adding the chopped tomatoes, together with the tomato passata, chopped basil and chives.

Step 4

Season with the Italian herb mix, salt and black pepper. And let it simmer over low heat for about 10 to 15 min.(The ragù sauce shouldn't be too liquidy)

Step 5

While the ragù sauce cooks, start preparing the béchamel sauce.

Step 6

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more

Step 7

Now preheat your oven to 180C degrees

Step 8

While both of the sauces cook. Soak the lasagna sheets in a warm water for 3 min.(watch out to not over-soak them)

Step 9

Once both the béchamel and the ragù sauce are done, you can start assembling your lasagna.

Step 10

The first layer of the lasagna should be the ragù sauce, then one layer of lasagna sheets, then the ragù sauce, the béchamel sauce and the grated cheese, and then another layer of lasagna sheets. Repeat this until all your ingredients are finished. The last layer of the lasagna should be the ragù sauce topped with cheese . I also like adding fresh tomato slices at the top (but that is optional)

Step 11

Place it in the oven and bake for 30 to 35min on 190C degrees. Or until the top is golden .

Step 12

Sprinkle some fresh basil and chives and serve while it is warm.

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