Low FODMAP Pumpkin Lasagna Recipe
Lasagna is such a delicious, easy meal — but traditional lasagna is made with ricotta cheese and lots of garlic, which are decidedly NOT low FODMAP. Never fear though! This recipe is here to your rescue, with a delicious fall twist!
Pumpkin itself is moderate in FODMAPs (½ cup is low but ⅓ cup is moderate, per Monash university app). If you know you’re sensitive to it, or want to be safe, you can just replace the pumpkin puree with plain stewed tomatoes or pureed tomatoes (make sure it’s not seasoned with garlic or onions) and add in the rest of the seasonings.
Otherwise, the pumpkin filling adds a nice fall touch to a classic dish!
This recipe comes together super easily, making it great for a weeknight meal or even for meal prep. Simply boil the noodles (YES, this is necessary), season your sauce, and then layer everything together! I used two bread pans because that’s all we had, but the noodles actually fit perfectly!
Low FODMAP Pumpkin Lasagna
Notes
Ingredients
Lasagna
- 1 pound ground turkey
- ¼ teaspoon salt
- 1 teaspoon each oregano, smoked paprika, chili powder
- Pumpkin sauce below
- 2-3 medium zucchini or yellow summer squash
- 1 bag shredded cheddar or mozzarella cheese
- 1 box gluten free lasagna noodles (I use Jovial brand)
Pumpkin sauce
- ½ can pumpkin puree (not pumpkin pie filling!)
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 teaspoon maple syrup
- 1 teaspoon smoked paprika (optional)
- ¼ teaspoon cayenne pepper (optional)
Directions
- Preheat the oven to 375°F.
- In a skillet over medium heat, brown ground turkey along with spices (salt, oregano, paprika, chili powder). Stir occasionally until cooked; set aside.
- Bring a pot of water to a boil and add in the lasagna noodles. Cook until al dente (~7-8 mins).
- In a small bowl, combine pumpkin sauce ingredients; set aside. Slice zucchini and/or squash into about ⅛ inch slices.
- Gather all your filling ingredients and start assembling the lasagna. I like to use two bread pans (ok, that's also all we have), but you could also use an 8x8 square pan.
- Spread a thin layer of the pumpkin sauce on the bottom of your pan(s). Layer one noodle, more pumpkin sauce, zucchini, turkey, and cheese on top. Repeat with remaining ingredients until you fill the pan, ending with a generous layer of cheese.
- Bake lasagna for 40 minutes, or until zucchini are soft and cheese is melted. If cheese starts to brown too much before the rest is done, cover with foil for the remaining time.
- Allow to cool, then slice into 4 servings. Enjoy!
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