Lasagna Bolognese (Low FODMAP, Gluten-Free)

Ingredients

• A full batch of my Bolognese (Instant Pot / Slow Cooker)
• A full batch of my Béchamel Sauce (the thick version)
• 10 ounces 12 sheets brown rice lasagna noodles*
• 3 cups mozzarella cheese (lactose-free if needed), coarsely shredded, divided
• Avocado oil cooking spray (or your cooking spray of choice)
• Fresh Italian parsley, finely chopped, for garnish (optional)

Instructions

1. 1

   Prepare Bolognese sauce in the Instant Pot or slow cooker. If making it in the Instant Pot, reduce the sauce 8-10 minutes so that it is thick. The sauce can be made a day in advance to make things easier. If making it a day in advance, cool the Bolognese completely and store in an air-tight container in the refrigerator. Remove Bolognese from the refrigerator to warm up when you begin to prepare the remaining lasagna ingredients.

2. 2

   Prepare béchamel sauce: Prepare the thick version of Béchamel Sauce on the stovetop. This can be done a day in advance to make things easier. If making it in advance, cool the béchamel sauce completely and store in an air-tight container in the refrigerator. Remove the béchamel sauce from the refrigerator to warm up when you start cooking the lasagna.

3. 3

   Preheat oven to 375°F. Spray a 9-inch by 13-inch baking dish with cooking spray.

4. 4

   Prepare noodles: Prepare lasagna noodles according to your package instructions. If cooking the Tinkyada brand,* place a large pot (mine is 6-quarts) containing 4.5 quarts of water on high heat on the stovetop. Once boiling, add 1 tablespoon of salt to the boiling water. Carefully add lasagna noodles, gently pressing them into the boiling water with a pasta fork every few seconds as the submerged ends soften until they are entirely submerged in water without breaking them. Boil for 8 minutes, promptly remove pot from stove, drain water through a strainer, and gently rinse noodles in cold water until cool. Quickly lay the noodles out individually on a cooling rack and gently blot dry with paper towels.

5. 5

   Prepare cheese: while the noodles are cooking, coarsely shred the mozzarella cheese with a cheese grater on a cutting board. Separate the cheese into two ½ cup piles and one, 2 cup pile.

6. 6

   Assemble lasagna: Ladle and evenly spread with a spatula 1 cup of Bolognese on the bottom of your baking dish. Then, add:Layer 1:4 lasagna noodles, overlapping each other slightly1 cup Béchamel sauce1 cup Bolognese½ cup mozzarella cheeseLayer 2:4 lasagna noodles, overlapping each other lightly1 cup Béchamel sauce1 cup Bolognese½ cup mozzarella cheeseLayer 3:4 lasagna noodles, overlapping each other slightlyRemaining Béchamel SauceRemaining Bolognese2 cups mozzarella cheese

7. 7

   Bake: Place baking dish on top of a baking sheet and bake uncovered on the center oven rack for 40-50 minutes, or until the cheese has evenly melted and is lightly brown around the edges. Let stand for 20 minutes before slicing into 12 squares and serving.