Description
Looking for some serious comfort food? This easy low FODMAP lasagna can cure any savoury craving!
Ingredients
Scale
- 1 tbsp olive oil
- 450 g lean ground beef
- 0.5 cup leeks – green part only, chopped
- 1 cup red bell pepper, chopped
- 1.5 tsp paprika
- 0.5 tsp pepper
- pinch salt
- 2 cups low FODMAP chicken broth
- 8 oz small pasta (like mafalda, fusilli, or farfalle)
- 2 cups tomato puree
- 1 tsp low FODMAP Italian Seasoning
- 0.5 tsp red pepper flakes
- 1.5 cups mozzarella cheese
- 0.25 cup chopped parsley
Instructions
- Heat your oil in a large pot over medium-high heat. Add your beef and scramble-fry until it’s cooked through (about 4 minutes).
- Add the leeks, bell pepper, paprika, pepper, and salt and stir until the vegetables are soft (about 4 minutes).
- Add the chicken broth and scrape any brown bits off of the bottom of the pot. Then add the pasta, tomato puree, Italian seasoning, and pepper flakes. Bring the pot to a boil, then reduce the heat to low, cover the pot, and cook for 10 minutes (stirring once).
- Remove the pot from the burner and add the mozzarella. Stir until the mozzarella has melted. Transfer to your serving plates and sprinkle with fresh parsley. Enjoy!
Notes
Recommended low FODMAP serving size – 1/6 of recipe
Monash has recently updated the low FODMAP serving of tomatoes and red peppers. This recipe has been updated to be in line with Monash’s new recommendations.
- Prep Time: 5 minutes
- Cook Time: 20 minutes