Low Fodmap Tuna Lasagna Recipes

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LOW FODMAP TUNA LASAGNA



Low FODMAP tuna lasagna image

A delicious low FODMAP tuna lasagna with spinach, carrot, oyster mushrooms and tomato sauce. Gluten-free and low lactose

Provided by Karlijn

Categories     Dinner

Time 1h10m

Yield 2

Number Of Ingredients 14

6-8 gluten-free lasagna noodles
200 ml (7 oz) diced tomatoes
200 ml (7 oz) stock (use low FODMAP stock)
2 tbsp tomato paste
125 g (4.4 oz) carrot, in pieces
200 g (7 oz) frozen spinach
150 g (5.3 oz) oyster mushrooms
150 g (5.3 oz) canned tuna, drained
1 tsp Italian herbs
1 tsp ground paprika
1/2 tsp pepper
1/2 tsp salt
3/4 mozzarella (I used buffalo mozzarella)
1 tsp corn starch for binding the sauce

Steps:

  • Pre-heat the oven to 180 degrees Celsius (350 F).
  • Clean the carrots and cut into small pieces. Do the same for the oyster mushrooms.
  • Thaw the spinach in a small pan. Put aside.
  • Heat the diced tomatoes in a pan. Add 200 ml stock and 2 tbsp tomato paste. Stir together well with a whisk.
  • Put 1 tsp corn starch in a bowl. Add a little bit of water and make it into a paste. Pour the paste into the tomato sauce and stir well with a whisk, so you don't get any lumps. Season the sauce with Italian herbs, ground paprika, pepper and salt.
  • Heat some oil in a frying pan and fry the carrots and oyster mushrooms on low heat for 5 minutes. Add the spinach and the tomato sauce and heat on low heat. Stir everything together well.
  • Drain the tuna. Add the tuna to the sauce and stir everything together.
  • Divide a layer of the tomato sauce over the bottom of the oven dish. Cover with a layer of lasagna noodles. Repeat this two times. Finish with a layer of tomato sauce. I used 2.5 lasagna noodles per layer. Depending on the size of your oven dish, you might need a few less or more.
  • Cut the mozzarella into slices and divide on top of the lasagna.
  • Bake the lasagna in the oven for 45 minutes. Cover the oven dish with some aluminium foil if the lasagna gets too dark.

Nutrition Facts : ServingSize 1 serving (1/2 of the recipe), Calories 617 calories, Fat 14, Carbohydrate 84, Fiber 7, Protein 38

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