Ingredients


3 tbsp olive oil

1 tsp dried oregano

300g pack lean smoked back bacon, chopped

2 x 400g cans chopped tomatoes in rich juice

2 tbsp tomato purée

1 tsp golden caster sugar

20 basil leaves, roughly torn, plus extra to serve

250g pack gluten free lasagne (check pack for cooking instructions)

For the white sauce

400ml lactose free milk

200 lactose free cream

50g each lactose free butter and gluten free plain flour

generous grating fresh nutmeg

50g grated parmesan

400g grated cheddar


Serves - 4






Method


Fry the oregano and bacon and fry for 5 mins, stirring frequently. Tip in the tomatoes, puree, sugar, then season and bubble uncovered for 5 mins. Remove from the heat and stir in the basil.

Meanwhile, make the white sauce. Pour the lactose free milk and lactose free cream into a pan and tip in the lactose free butter and gluten free flour.

Whisk continuously over a moderate heat to incorporate the gluten free flour, then simmer, stirring until thickened. Season with salt, pepper and nutmeg.

Spoon a third of the tomato sauce on the base of a lasagne dish. Top with a third of the gluten free lasagne sheets.

Then top with a third sauce, a third lasagne, the last of the tomato sauce and finally the last sheets of lasagne. Pour over the white sauce and scatter with the cheeses and an extra grating of nutmeg.

Chill. If eating straight away, bake at 190C/170C fan/gas 5 for 40 mins until golden and bubbling. Scatter with basil, if you like, and serve with a salad and garlic bread.

To freeze, cool completely, then wrap in cling film, then foil. Will store for 3 months. To serve, thaw for 6 hrs in a cool place. Unwrap and bake at 190C/170C fan/gas 5 for 50-60 mins until thoroughly heated through.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Cheese & bacon lasagne
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