Gourmet Low-FODMAP Lasagna; Gluten-free

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This is the delicious, cheesy, meaty, gooey, low-FODMAP lasagna your family has been craving. No one will be able to tell it is low-FODMAP and gluten-free!

I eliminated ricotta and white sauce but the cheese and beef gives it a fantastic flavor. And my low-FODMAP spaghetti/ marinara sauce is a rich gourmet treat in the layers.

Browse my blog for over 475 more free low-FODMAP recipes, like my low-FODMAP Chicken Parmesan, and low-FODMAP Foccacia!

Be healthy and happy,

Rachel Pauls, MD

P.S. Did you know that I have a COOKBOOK?!

the low-fodmap IBS solution

That’s right! It has all my low-FODMAP tips, get over 100 recipes NOT ON THE BLOG, grocery list and meal plan!  Click here to read more!

Gourmet Low-FODMAP Lasagna Recipe; Gluten-free

Although this recipe has not been lab-tested, a single serving should be low-FODMAP based on the ingredients *using available FODMAP data at time of posting

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Servings: 10

Equipment: 13 inch by 9 inch pan

*A note about gluten-free noodles; they are different than traditional pasta. Low-FODMAP gluten free pasta can end up being mushy if you are not careful. If using boil-first lasagna noodles, then prepare al-dente. For the oven-ready low-FODMAP lasagna noodles, you may want to add an additional 6 ounces of sauce prior to the mozzarella on the final top low-FODMAP lasagna layer. You can experiment with your own noodle selection and see what works best. Either way, this is a delicious, rich- tasting, gourmet low-FODMAP lasagna that you will make again and again!


  • 1 tablespoon onion or garlic infused olive oil (see my recipe-swap blog for tips on purchasing these oils)
    • Infused oils are safe as the FODMAPs are not dissolved in a oil.  Enjoy your flavors at whim!
  • 30 oz low-FODMAP marinara/ spaghetti sauce – divided into 24 oz and 6 oz
    • See note above, you may only need 24 ounces if you skip the top sauce layer
    • About 4 ounces of marinara sauce is one low-FODMAP serving
    • One recipe for my sauce will yield about 36 ounces, you can also double or triple that recipe for later use
  • 1 & 1/2 pounds extra-lean or lean ground beef ( I used extra lean due to the amount of fat in the recipe)
  • 2 tsp salt
  • 1 tsp pepper
  • 2 cups mozzarella cheese, shredded
  • 1 cup Colby Jack cheese, shredded (check to make sure your cheese does not contain hidden FODMAPS such as spices or added preservatives)
  • 9 lasagna noodles gluten-free and low-FODMAP
    • I used ‘Simply Balanced Gluten-Free Oven Ready Pasta’ from Target (contain corn flour, rice flour, mono and diglycerides)
  • 2 tablespoons Parmesan cheese grated for top
  • A pinch of basil for garnish


  • Preheat oven to 350 degrees
  • Fill pot with water and bring to a boil, then cook lasagna noodles until al dente, unless using oven ready lasagna noodles
  • Heat oil and place in pan with meat
  • Brown the meat, add salt and pepper
  • Add 24 oz low-FODMAP marinara/ spaghetti sauce to meat and let simmer 15 minutes

  • When lasagna noodles are done, drain excess water, and put off to the side
  • On bottom of pan spread 1/3 meat mixture, 1/3 cup Colby jack cheese and ½ cup mozzarella
    • If you decide to start with a bottom noodle layer, then oil the pan with some olive oil to prevent sticking

  • Lay noodles over this
  • Repeat layers 3 times

  • Top layer should be the remaining 6 ounces sauce (*see note above; depending on your noodle consistency) and then mozzarella only then parmesan cheese
  • Garnish with fresh or dried basil

  • Cover with tin foil and bake for 50 minutes
  • Then remove tin foil and let bake about 10 more minutes
  • If cheese is still not melted completely, put on broil for about two minutes
  • Let rest for about 30 minutes prior to cutting and serving

  • So delicious!

  • This is a gourmet low-FODMAP Lasagna recipe for family meals or entertaining!

Comments Rating 4.71 (7 reviews)

27 Responses

    1. Hi Carol,
      Thanks for your question. We haven’t tried to make it ahead, but it should work fine to cover and refrigerate. Just be aware that the baking time may be slightly longer as a result of the cooling. Good luck!

      1. Making this recipe ahead and baking it for dinner worked great. I will be keeping this as a wonderful make ahead dinner. Warm and comforting on a very cold winter evening. Thanks !

  1. I don’t eat beef. Could this be made with ground turkey? Also, do you have a good vegetarian low-FODMAP lasagne recipe or one with fewer calories?

    1. Hi Charis,
      Thanks for the question! Creamed cottage cheese is low-FODMAP in 2 tbsp (40g) servings. However, there is already about 7 servings of cheese in this recipe, so to limit the overall consumption of lactose, you could only add about 6 tbsp. of cottage cheese to this lasagna. Hope that is helpful 🙂

    1. Thank you for the great question Juan,
      The cheese we use is regular cheese. Cheeses such as cheddar and mozzarella are naturally low in FODMAPs, and therefore are safe for a low-FODMAP diet, provided you stick to 40 g per serving (about 1/3-1/2 cup). Hope that is helpful! Good luck 🙂

    1. Hi Sadie,
      Thanks for the question! You can try using Cheddar cheese. If you wanted to just use extra mozzarella then I suggest adding a little extra parmesan to sharpen the flavor. Good luck!

    1. Hi David,
      We aren’t sure we understand the question- this recipe does not involve making pasta noodles. We do not have a recipe for that so we don’t know how best to advise you. Good luck!

    1. FABULOUS to hear!
      Thank you sooo much for your comment and stars 🙂
      You may also be interested to know that we have a COOKBOOK available in the US, Canada, UK and Australia.
      THE LOW-FODMAP IBS SOLUTION PLAN & COOKBOOK is the ONE thing that will take you through the entire FODMAP journey and share more than 100 recipes that prep in 30 minutes or less! It also has a meal plan, grocery list and many more tips. Click here for details on the BEST low-FODMAP book available 🙂
      Stay in touch!!

  2. Just a heads up: if you’re lactose intolerant, you will not be able to tolerate this recipe. I knew I was lactose intolerant before going into the low-FODMAP diet, so I took the usual amount of my lactase supplement that I would to eat a quesadilla made with cheddar. I had quite a strong reaction afterward.

    Pro tip 2: This doesn’t hold over the best, as the pasta will absorb much of the sauce. It got quite dry for my taste.

    Otherwise, the family loved it. Using Barilla’s gluten-free pasta, they couldn’t tell the difference.

    1. Thanks Ian,
      As we state in our informational blogs (such as this one), the low-FODMAP diet is not a lactose-free diet. Lactose-intolerant individuals may have varying degrees of tolerance and therefore you should adjust the amount you ingest as appropriate. We suggest that you avoid the recipes on this blog that contain cheese or other lactose ingredients for future. Good luck!

  3. Buonissimo lasgana

    Delicious recipe but is this lasagna non-binary? Lasagna in sheet form doesn’t even resemble noodle and yet this lasagna pasta identify as noodle?? Will it next expect to feature in the Michelin noodle category?
    Che minchia..

  4. Another hit!

    My family really enjoyed this! I’ve made several of your recipes lately and they have gone over very well so I just ordered your cookbook today!

    1. Jess,
      Thank you so much! We are so happy to hear you love the recipes and we REALLY appreciate you supporting the cookbook. We hope you love it too! Stay in touch 🙂

  5. Hello, this looks delicious and I plan on trying it. When you say it should rest for 30 minutes, do you mean rest inside the oven turned off or on top of the stove? Either way, should it be covered again with foil or left open to rest? Thank you!

    1. Hi there,
      Thanks for the question! We suggest that time to allow the noodles and sauce to set a bit before cutting. You can place it on the counter or oven top, no need to cover it. Good luck!

  6. Delicious and Easy

    I am no great cook, and this recipe was so easy to follow and so delicious!!

    I used FODY sauce, and Whole Foods 365 brand of gluten free lasagna noodles (made with corn and rice flour). It tasted indistinguishable from a “normal” lasagna. 🙂

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