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Description
Our Low FODMAP Vegetable Lasagna recipe is a hearty and delicious meatless lasagna that fits into a low FODMAP diet. This classic Italian favorite is packed with veggies, like sweet potatoes, spinach and zucchini, giving it a sweet and savory flavor. And flavor is just the start, since this meatless lasagna recipe is also high in fiber and protein. And it’s FODMAP Friendly certified, thanks in part to the tomato sauce, which is gluten-free and made without onions or garlic.
Ingredients
US|METRIC
8 SERVINGS
- 12 gluten free lasagna noodle (uncooked, low FODMAP)
- 1 Tbsp. garlic-infused oil (infused sunflower oil)
- 3 cups sweet potatoes (peeled, diced)
- 1 small eggplant (chopped, about 3 cups)
- 1 medium yellow bell pepper (chopped, about 1 cup)
- 1 medium zucchini (chopped, about 2 cups)
- 4 oz. baby spinach (about 4 cups lightly packed)
- 1 jar Prego® Traditional Sensitive Recipe Italian Sauce (23.5 ounces)
- 2 cups shredded part skim mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup low-fat ricotta cheese
- 1/4 cup chopped fresh basil leaves (optional)
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NutritionView More
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260Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories260Calories from Fat80 |
% DAILY VALUE |
Total Fat9g14% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol20mg7% |
Sodium760mg32% |
Potassium710mg20% |
Protein18g |
Calories from Fat80 |
% DAILY VALUE |
Total Carbohydrate28g9% |
Dietary Fiber5g20% |
Sugars11g |
Vitamin A190% |
Vitamin C70% |
Calcium50% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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