Low FODMAP Zucchini & Eggplant Layered Lasagna | Prego® Sauces

Name: Low FODMAP Zucchini & Eggplant Layered Lasagna | Prego® Sauces
Total time: 75 min
Ingredients: 3 teaspoons garlic-infused sunflower oil (15g); 1 jar (23.75 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g); 12 uncooked low FODMAP gluten-free brown rice lasagna noodles (about 7 1/2 ounces dry) (208g); 1 medium eggplant (about 1 pound), very thinly sliced into rounds (457g); 1 medium zucchini (about 10 ounces), very thinly sliced into rounds (about 3 cups) (282g); 1 cup part skim ricotta cheese (245g); 2 cups shredded part skim mozzarella cheese (about 8 ounces) (226g); 6 ounces baby spinach (about 6 cups) (168g); 1/2 cup grated Parmesan cheese (58g); 1/4 cup thinly sliced fresh basil leaves (optional) (13g)

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This recipe for Low FODMAP Zucchini & Eggplant Layered Lasagna has a vegetable twist that you've got to try.

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Ingredients

3 teaspoons garlic-infused sunflower oil (15g)
1 jar (23.75 ounces) Prego® Traditional Sensitive Recipe Italian Sauce (673g)
12 <strong>uncooked </strong>low FODMAP gluten-free brown rice lasagna noodles (about 7 1/2 ounces dry) (208g)
1 medium eggplant (about 1 pound), very thinly sliced into rounds (457g)
1 medium zucchini (about 10 ounces), very thinly sliced into rounds (about 3 cups) (282g)
1 cup part skim ricotta cheese (245g)
2 cups shredded part skim mozzarella cheese (about 8 ounces) (226g)
6 ounces baby spinach (about 6 cups) (168g)
1/2 cup grated Parmesan cheese (58g)
1/4 cup thinly sliced fresh basil leaves (optional) (13g)