Low Fodmap Tuna Lasagna Recipes
LOW FODMAP TUNA LASAGNA
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
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
SICILIAN-STYLE TUNA LASAGNE
Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.
- Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more. Scatter over the mozzarella and bake for 35 mins until golden and bubbling.
Nutrition Facts : Calories 565 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.3 milligram of sodium
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