Eggplant Zucchini Lasagna (Low FODMAP, GF, DF)
Prep time
Cook time
Total time
A satisfying gluten-free, dairy-free, low FODMAP take on lasagna that is packed with nutritious vegetables
Recipe type: Main Dish
Cuisine: Italian
Serves: 8
  • 10 ounce box Tinkyada Brown Rice Lasagna Noodles
  • ¾ lb grass-fed ground beef (I used 15% or less fat- sale!)
  • ¾ teaspoon ground black pepper
  • 3 tablespoons tomato paste (optional- I had some sitting around to be used up)
  • 1 jar Rao's Sensitive Formula Marinara Sauce (or your favorite alternative)
  • 1 medium eggplant, finely diced
  • 1 small zucchini, diced
  • 3 tablespoons freshly chopped basil
  • 1 cup water
  • 8 ounce package Kite Hill dairy-free Ricotta
  • 10 ounce package cut frozen spinach, thawed
  • extra virgin olive oil, for greasing pan
  1. Cook noodles according to package instructions. Rinse with cold water and set aside.
  2. In a large saucepan with lid, add ground beef and ground black pepper. Cook until meat is no longer pink.
  3. Add tomato paste and eggplant, stir, and allow to cook for a minute or so.
  4. Add marinara sauce, zucchini, basil, and water. Bring to a boil. Reduce heat and allow to simmer (covered) for 20 minutes.
  5. Preheat oven to 350 degrees Fahrenheit. Grease 9" x 13" glass baking pan with olive oil.
  6. In a medium bowl, combine Ricotta & thawed spinach.
  7. In the greased saucepan, start with a layer of noodles (3 long noodles laid lengthwise).
  8. Next, add half of the sauce as a layer.
  9. Cover sauce with a layer of noodles.
  10. Cover noodles with all of the ricotta/spinach mixture.
  11. Add another layer of noodles.
  12. Add another layer of sauce.
  13. Finish with another layer of the remaining noodles.
  14. Bake for 30 minutes. Allow to cool slightly, then serve warm. Keeps well.
Serve with a green salad to make it a meal.
Recipe by Bridgetown Nutrition at