Low FODMAP Sheet Pan Lasagna with Spicy Sausage & Spinach
Low FODMAP Sheet Pan Lasagna with Spicy Sausage & Spinach feeds a crowd, and is gluten-free! Fun to make and easily customizable.
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.
Cooking tools:
- Commercial half sheet pan
- Pastry brush
- Pot
- Colander
- Skillet
- Mixing bowl
- Kitchen shears
- Paper towel
- Wooden spoon
- Measuring cup
- Measuring spoon
- Oven
- Stove
- Tongs
- Cutting board
- Chef's knife
- Grater
- Oven mitt
- Serving spatula
- Kitchen timer
Ingredients
- Kosher salt
- 1 pound (455 g) low FODMAP, gluten-free lasagna noodles, (such as Jovial brand, broken into 2-inch (5 cm) pieces)
- ¼ cup (60 ml) Garlic-Infused Oil, made with olive oil, (homemade or purchased, divided)
- 5 ounces (140 g) fresh baby spinach
- 1 cup (248 g) part skim or full-fat ricotta cheese; (you can use lactose-free if make it, or can find it)
- Freshly ground pepper
- 1 pound (455 g) low FODMAP spicy Italian sausage, (casings removed if necessary)
- ¾ cup (48 g) chopped scallions, (green parts only)
- ¼ cup (28 g) chopped leek bulb
- 4 cups (960 ml) low FODMAP marinara sauce, (homemade or prepared)
- 1/2 teaspoon red pepper flakes, (optional)
- 1 pound (455 g) shredded low moisture mozzarella, (divided)
- 1 1/2 cups (125 g) freshly grated Parmesan, (divided)
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