Low FODMAP Lasagna

Ingredients

• 3 tbsp garlic infused olive oil
• 2 big carrots ( finely diced)
• 1 Ib minced meat (half pork, half beef) ((you can also use only beef, pork or chicken))
• 1/3 cup red wine
• 1 cup beef stock (or water)
• 3 fresh tomatoes (chopped)
• 1 1/4 cup tomato passata
• 5 leafs fresh basil ( finely chopped)
• 3 spring onions (only the green parts) ( finely chopped)
• 1 tsp Italian herbs mix
• Salt and black pepper (according to taste)
• 2 Tbsp butter
• 2 Tbsp gluten-free flour
• 1 1/4 cup lactose-free milk
• 1//4 tsp nutmeg
• salt and black pepper (according to taste)
• 8.8 oz gluten-free lasagna sheets
• 2 cups grated mozarella
• 1/2 cup fresly grated parmesan cheese

Instructions

1. 1

   --- To make the ragù sauce ---

2. 2

   Begin with prepping the ragù sauce

3. 3

   Heat a large pot over medium heat. Once hot, add garlic-infused olive oil, minced meat, and diced carrots. Cook for a few minutes until the meat is mostly browned. Pour in the red wine and let it simmer over high heat for a minute or two, allowing the alcohol to cook off.

4. 4

   Add the beef stock (or water) and let it simmer for 5 to 8 minutes, or until the liquid has mostly evaporated.

5. 5

   Next, add the chopped tomatoes, together with the tomato passata, chopped basil, and spring onions.

6. 6

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

7. 7

   --- To make the Béchamel Sauce ---

8. 8

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

9. 9

   Melt the butter in a heavy-bottomed saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the mixture bubbles slightly but doesn’t brown—about 2 minutes. Gradually add the hot milk, stirring continuously as the sauce thickens. Bring it to a gentle boil, then season with salt and pepper to taste. Reduce the heat and continue stirring for another 2 to 3 minutes until smooth.

10. 10

    --- To assemble the lasagna: ---

11. 11

    Now preheat your oven to 350°F.

12. 12

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

13. 13

    Start assembling the lasagna in a 7x9-inch baking dish. Start with a layer of ragù sauce, followed by a layer of lasagna sheets. Next, add more ragù sauce, a layer of béchamel sauce, and a sprinkle of grated mozzarella Place another layer of lasagna sheets on top and repeat the process until all the ingredients are used up. Finish with a final layer of ragù sauce and a generous topping of mozzarella and parmesan cheese.

14. 14

    Place it in the oven and bake for 30 to 35 minutes at 375 ℉. Or until the top is golden.

15. 15

    Sprinkle some fresh basil and serve while it is warm.