Low FODMAP Lasagna with Zucchini and Dairy-Free Cheese
A delicious and healthy low FODMAP lasagna recipe made with ground beef, zucchini slices, and dairy-free cheese.
Ingredients
- 1 lb ground beef
- 2 zucchinis, thinly sliced lengthwise
- 1 cup dairy-free cheese, shredded
- 1 cup low FODMAP marinara sauce
- 1 tsp garlic-infused olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Preheat the oven to 375°F (190°C).
In a skillet, cook the ground beef over medium heat until browned. Season with salt, pepper, and Italian seasoning.
In a baking dish, layer the marinara sauce, zucchini slices, ground beef, and dairy-free cheese. Repeat the layers until all ingredients are used.
Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is melted and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving.
Nutrition (per serving)
| Calories | 450 |
| Protein (g) | 20 |
| Carbs (g) | 25 |
| Fiber (g) | 5 |
| Sugar (g) | 5 |
| Saturated fat (g) | 10 |
| Trans fat (g) | 0 |
| Sodium (mg) | 600 |
| Cholesterol | 50 |