Low FODMAP Summer Vegetable White Lasagne

Name: Low FODMAP Summer Vegetable White Lasagne
Total time: 180 min
Ingredients: 1 medium (340 g) eggplant, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise); 1 medium (200 to 300 g) patty pan or yellow summer squash,; 1 medium (200 to 300 g) zucchini, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise); 1 pound (455 g) plum tomatoes, (cored and cut into 1/2-inch (12 mm) slices lengthwise); 3 tablespoons Low FODMAP Garlic-Infused Oil,; Kosher salt; Freshly ground black pepper; 1, 9-ounce (255 g) box of low FODMAP gluten-free lasagne noodles, ((cooked pasta weight is 510 g; see Tips)); 4 tablespoons (57 g) unsalted butter, (cut into pieces); 1 cup (72 g) finely chopped leeks, (green parts only); 1/4 cup (36 g) low FODMAP all-purpose gluten-free flour; 3 cups (720 ml) lactose-free whole milk, (at room temperature); 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; 1, 16-ounce (455 g) container lactose-free cottage cheese; 1/2 cup (18 g) finely torn fresh basil leaves; 1 pound (455 g) mozzarella, (either low-fat or full fat, shredded or thinly sliced); 1/2 cup (50 g) grated Parmigiano Reggiano; 1/4 cup (25 g) grated Pecorino Romano; 2 cups (40 g) lightly packed fresh baby spinach leaves

www.fodmapeveryday.com

Lasagne isn't just for cold weather. We roasted summer vegetables for this low FODMAP white summer lasagne that you can even enjoy during Elimination!

View full recipe on www.fodmapeveryday.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

1 medium (340 g) eggplant, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise)
1 medium (200 to 300 g) patty pan or yellow summer squash,
1 medium (200 to 300 g) zucchini, (ends removed, sliced into 1/2-inch (12 mm) rounds crosswise)
1 pound (455 g) plum tomatoes, (cored and cut into 1/2-inch (12 mm) slices lengthwise)
3 tablespoons Low FODMAP Garlic-Infused Oil,
Kosher salt
Freshly ground black pepper
1, 9-ounce (255 g) box of low FODMAP gluten-free lasagne noodles, ((cooked pasta weight is 510 g; see Tips))
4 tablespoons (57 g) unsalted butter, (cut into pieces)
1 cup (72 g) finely chopped leeks, (green parts only)
1/4 cup (36 g) low FODMAP all-purpose gluten-free flour
3 cups (720 ml) lactose-free whole milk, (at room temperature)
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1, 16-ounce (455 g) container lactose-free cottage cheese
1/2 cup (18 g) finely torn fresh basil leaves
1 pound (455 g) mozzarella, (either low-fat or full fat, shredded or thinly sliced)
1/2 cup (50 g) grated Parmigiano Reggiano
1/4 cup (25 g) grated Pecorino Romano
2 cups (40 g) lightly packed fresh baby spinach leaves