How to Make Lasagna FAST!
Who doesn’t like pasta, tomato sauce and cheese? Gooey, melty cheese? Lasagna is a standby when we want to feed a crowd and there are FODMAPers amongst us, yet we want a dish to please everyone. But it takes time. It is not a weeknight dish. This recipe for Low FODMAP Skillet Lasagna is going to change all of that. Here we combine all of the ingredients that you love in a classic lasagna but use techniques to get it on the table fast!
Noodles, Sauce, Cheese – and Zucchini & More!
Well, there is even more to this recipe than those ingredients. We started with the basics that we wanted to get in there, and then embellished! I used ground turkey, to lighten it up a bit. Added chopped carrots, zucchini and green bell pepper to add low FODMAP vegetables, color and crunch.
The tomato part comes in the form of both marinara sauce and canned diced tomatoes.
Fennel seed is often used when making sausage and lends a distinct sausage flavor. I have recommended adding some to your mixture here to add complexity to the quick dish.
Buying Ground Turkey
Our supermarkets always have pre-packaged ground turkey and it will work just fine. Most pre-packaged brands are a blend of white and dark meat, unless it specifies ground breast meat, which would be all white meat.
At our local Whole Foods store or butcher, we can often choose from ground white meat or ground dark meat. The former will be leaner; the later is richer and moister. Or you could create your own blend.
I like dark meat for its flavor and moisture level, but since meats (proteins) do not contain any FODMAPs, you can pick and choose as you like.
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Low FODMAP Skillet Lasagna
You can make lasagna in about 30 minutes! We show you how, and it is low FODMAP and FABULOUS!
- 1 tablespoon Garlic-Infused Oil made with olive oil or purchased equivalent
- 1/4 cup (16 g) chopped scallions, green parts only
- 1 medium carrot, trimmed and diced
- 1 medium zucchini, trimmed and diced
- 1/2 green bell pepper, cored and diced
- 1 pound (455 g) ground turkey
- 1 teaspoon fennel seed, crushed
- 1 teaspoon dried ground basil
- 1 teaspoon dried ground oregano
- Kosher salt
- Freshly ground black pepper
- 1, 14.5 ounce (411 g) can diced tomatoes
- 2 cups (550 g) low FODMAP prepared marinara sauce
- 1 cup (240 ml) water
- 9 (250 g) low FODMAP gluten-free lasagna noodles
- 1 cup (226 g) lactose-free cottage cheese
- 4 ounces (115 g) low fat mozzarella, shredded
- 1/4 cup (25 g) ground Parmesan cheese
- 2 tablespoons chopped fresh flat leaf parsley, optional
Heat oil in a very large skillet (I used a 12-inch/30.5 cm skillet - and make sure it has a tight fitting lid) over low-medium heat until shimmering. Add scallions, carrot, zucchini and bell pepper and sauté for a few minutes or until softened. Add turkey, breaking up with spatula, and sauté until no longer pink, about 3 minutes. Add fennel, basil and oregano. Taste and season with salt and pepper.
Stir in tomatoes, marinara sauce and water until everything is well combined. Break up the lasagna noodles by hand and nestle in the sauce. Cover, adjust heat, and simmer for about 20 minutes, stirring from time to time (make sure the mixture isn’t burning on the bottom), until pasta is tender and cooked through.
Dollop cottage cheese here and there, stirring down into the mixture a bit. Sprinkle the mozzarella and Parmesan over all, cover again and cook for a few minutes until cheeses are heated through and melted. Garnish with parsley, if using, and serve!