The BEST Low-FODMAP 30-Minute Skillet Lasagna; Gluten-free
A super easy and the best recipe for low-FODMAP Skillet Lasagna, it cooks up in 30 minutes. IBS-friendly and gluten-free
- Prep Time: 8 minutes
- Cook Time: 20 minutes + Broil 2 min
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entree, Dinner
- Method: Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 pound lean ground beef (I like 85/15)
- 2 teaspoons garlic-infused oil
- 1 tablespoon low-FODMAP Italian seasoning*
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 ounces gluten-free, low-FODMAP lasagna noodles, broken into pieces*
- 1 jar prepared low-FODMAP Marinara Sauce, or 24 ounces low-FODMAP marinara sauce*
- 2 tablespoons chopped basil, plus for garnish
- 1/2 cup whole milk ricotta cheese*
- 1/4 cup grated Parmesan*
- 2 cups freshly shredded mozzarella cheese*
Instructions
- Preheat your oven to broil
- In a large oven safe skillet over medium heat, brown the beef while breaking into smaller chunks, about 7-8 minutes
- While this is cooking, boil water in a large pot suitable for your lasagna noodles and cook those until tender (about 8 minutes). They may stick together, so stir this occasionally. When cooked, strain and toss with your garlic-infused oil
- Once beef is browned, stir in the Italian seasoning, salt, and pepper
- Add your marinara sauce, and allow to simmer for about 5 minutes
- Mix in basil, taste, and adjust as desired
- Stir in the cooked lasagna noodles, then drop the ricotta cheese over top with a tablespoon
- Sprinkle everything with your shredded mozzarella and Parmesan
- Allow the cheese to melt for about 2 minutes, then place in your broiler for 2-3 minutes to completely melt, and brown slightly
- Serve, garnished with fresh basil
Notes
- 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)
- Select a seasoning blend without added onion or garlic
- Infused oils provide flavor without FODMAPs. Read more in my Low-FODMAP Tips and Tricks!
- Select a GF and low-FODMAP Pasta noodle and break it into smaller pieces. I prefer to boil the pasta separately, to ensure even cooking. Although most of the GF pasta brands are ‘oven ready’, I have not tried to boil them directly in the sauce, and I can’t vouch for whether the cooking time, or liquid amount would be sufficient
- I used Prego Sensitive marinara (it is FODMAP certified). FODMAP Friendly lists a 5.2 ounce serving size for marinara, with a maximum of 13 ounces. For grocery shopping advice, see my low-FODMAP Grocery List!
- For ricotta cheese, 2 tablespoons is one low-FODMAP serving due to lactose. If you can find lactose-free ricotta, then you may use that
- Parmesan is low in lactose, there will be a salty flavor that this provides to your dish as well. Up to 5 cups is one low-FODMAP serving according to Monash
- For mozzarella cheese, up to 5 cups is one low-FODMAP serving according to FODMAP Friendly
