Low FODMAP Vegetable Lasagna | Prego® Sauces

Name: Low FODMAP Vegetable Lasagna | Prego® Sauces
Total time: 105 min
Ingredients: 12 uncooked low FODMAP gluten-free brown rice lasagna noodles (272g); 1 tablespoon garlic-infused sunflower oil (13g); 3 cups peeled diced sweet potato (390g); 1 small eggplant, chopped (about 3 cups) (242g); 1 medium red or green bell pepper, chopped (about 1 cup) (135g); 1 medium zucchini, chopped (about 2 cups) (244g); 4 ounces baby spinach (about 4 cups lightly packed) (140g); 1 jar (23.75 ounces) Prego® Traditional Sensitive Recipe Italian Sauce; 2 cups shredded part skim mozzarella cheese (226g); 1/2 cup grated Parmesan cheese (60g); 1 cup part skim ricotta cheese (254g); 1/4 cup chopped fresh basil leaves (optional) (7g)

www.campbells.com

Our Low FODMAP Vegetable Lasagna recipe is a hearty and delicious meatless lasagna that fits into a low FODMAP diet.

View full recipe on www.campbells.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.campbells.com.

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Ingredients

12 <strong>uncooked </strong>low FODMAP gluten-free brown rice lasagna noodles (272g)
1 tablespoon garlic-infused sunflower oil (13g)
3 cups peeled diced sweet potato (390g)
1 small eggplant, chopped (about 3 cups) (242g)
1 medium red <strong>or </strong>green bell pepper, chopped (about 1 cup) (135g)
1 medium zucchini, chopped (about 2 cups) (244g)
4 ounces baby spinach (about 4 cups lightly packed) (140g)
1 jar (23.75 ounces) Prego® Traditional Sensitive Recipe Italian Sauce
2 cups shredded part skim mozzarella cheese (226g)
1/2 cup grated Parmesan cheese (60g)
1 cup part skim ricotta cheese (254g)
1/4 cup chopped fresh basil leaves (optional) (7g)