One of my all-time favourite dishes has to be lasagne and the saucier the better!! Unfortunately there are so many bits to a lasagne that are not low FODMAP, I had to get creative! This serves 6 portions.
1 hr 15 mins
500g beef mince
1/2 carrot and 1/2 courgettes (both cubed)
4 spring onions (green parts only)
1/2 tsp salt and 1/2 tsp pepper
1 tbsp garlic-infused oil
4 tsp tomato purée
25cl red wine
1 bay leaf
1 tin chopped tomatoes
1/2 tsp dried mixed herbs
45g gluten free plain flour (I use Doves)
600ml lactofree milk
Approx 12 gluten free lasagne sheets
Handful of grated Parmesan
Brown the mince in the garlic oil then add tomato purée, salt, pepper and mixed herbs. Once this has cooked through, add the wine and leave to reduce until almost all the wine has gone. Add the carrots, courgette, spring onions and the bay leaf and stir. Then add the tinned tomatoes and leave to cook for 15 minutes. Take this off the heat while you prepare your white sauce.
Gently melt the butter in a saucepan then stir in the flour. Once mixed through, slowly add the milk and whisk together. Bring to the boil while continuously stirring then reduce the heat and simmer until the sauce thickens.
Take out your baking dish. Begin with a layer of mince then top with a layer of lasagne sheets, then a layer of Béchamel sauce and sprinkle with Parmesan. Repeat 3 times or until you run out of meat/space in the dish.
Pop in a preheated oven at 180 degrees for 45 mins.
Serve with salad and enjoy!