Spinach Lasagna - Low FODMAP

You Will Need

1 1/2 Tablespoon extra virgin olive oil
1+ Tablespoon garlic-infused olive oil
1/4 teaspoon ground black pepper
1/2 teaspoon oregano
1 teaspoon freeze-dried chives
19 oz. jar Fody-brand Tomato Basil Pasta Sauce ​
10 oz. bag frozen chopped spinach
12 oz. Galbani-brand lactose-free ricotta cheese
6 ounces shredded part-skim Mozzarella cheese
Barilla-brand gluten-free oven-ready lasagna noodles
grated Parmesan cheese for topping

Serves 6

What To Do

Preheat oven to 375º F. 

​In a medium saucepan over low heat, heat oils and add spices. Add pasta sauce. Simmer gently over low heat, uncovered, while preparing other ingredients. 

Cook / steam frozen spinach in microwave according to package directions. In a large bowl, combine ricotta and Mozzarella cheeses. Add cooked spinach and stir. 

In a 2-quart baking dish (such as 8" x 8" Pyrex), assemble layers as follows:

- spread thin layer of sauce to cover bottom
- add one layer of uncooked noodles, cover with sauce, and add half the spinach cheese mixture
- add another layer of noodles, cover with sauce, and add remainder of spinach cheese mixture
- top with noodles and cover them well with remainder of sauce
- sprinkle some Parmesan on the top before covering tightly with foil or lid

Bake one hour or until lasagna noodles are cooked.

Source: ​Mary Concannon