Creamy Summer Vegetable Lasagna (Low FODMAP & Gluten-Free)

If you’re looking for a comforting but fresh dish that feels lighter for warmer months, this Creamy Summer Vegetable Lasagna hits the spot. Packed with colorful, seasonal vegetables and layered with a rich, Low FODMAP white sauce, it’s a delicious twist on a classic favorite without the stomach troubles.

Whether you're managing IBS or just looking to enjoy a lighter, veggie-forward dinner, this lasagna brings plenty of flavor and creamy satisfaction while keeping things gut-friendly. The use of garlic-infused olive oil, lactose-free milk, and gluten-free noodles makes it suitable for those following a Low FODMAP diet, while the veggies offer fiber and seasonal goodness!

Why You'll Love It

• Comforting yet light: It’s rich and cheesy, but loaded with seasonal veggies for a lighter take on a classic.

• Easy on the gut: Since it’s made without garlic, onions, or high-FODMAP ingredients, it’s perfect for those with sensitive tummies.  

• Meal prep-friendly: Ideal for making ahead, whether you're hosting friends, planning weekday lunches, or bringing a comforting dish to a new mom.

• Packed with colorful produce: Zucchini, yellow squash, carrots, broccoli… what’s not to love?

Ingredient Notes

• Vegetables: Zucchini, yellow squash, broccoli, and carrots bring color, crunch, and nutrition. You can swap in other Low FODMAP summer veggies like spinach or red bell peppers if you’d like.

• Garlic-infused olive oil: Gives you all the garlic flavor without the FODMAPs. Just make sure it’s oil-infused, not blended with actual garlic pieces.

• Lactose-free milk & cheese: These keep the sauce creamy while staying tummy-friendly. Shredded mozzarella and Parmesan both melt perfectly into the dish. Aged cheeses, such as mozzarella, are naturally lower in lactose and are typically tolerated well by many with IBS.

• Gluten-free noodles: Look for certified gluten-free noodles made from quinoa, rice, or corn. Some brands offer “oven-ready” versions, which save time.

Variations & Substitutions

Want to make it your own? Here are some tasty and FODMAP-friendly ways to switch it up.

• Add protein: Try shredded rotisserie chicken, cooked turkey, or even canned lentils (limit to ¼ cup per serving per Monash).

• Swap the veggies: Try spinach, red bell peppers, or eggplant (keep to Low FODMAP servings).

• Try different cheeses: Goat cheese or feta can offer a tangy twist, but just ensure portions stay within tolerance levels.

• Use a different sauce: Not a fan of white sauce? Swap it for a Low FODMAP tomato-based marinara made with canned crushed tomatoes, garlic-infused olive oil, dried herbs, and a pinch of sugar. Just make sure to stick to ½ cup per serving to stay within FODMAP-friendly limits.

Tips for the Best Lasagna

Let’s make sure your lasagna turns out perfectly every time.

• Don’t skip the rest time. Let the lasagna cool for 10–15 minutes before slicing. This helps it set and makes serving cleaner.

• Make it ahead. This lasagna holds up well in the fridge for 2–3 days or can be frozen in portions for up to 3 months.

• Use a large baking dish. A 9x13-inch dish works best to avoid overflowing layers.

• Taste your sauce. Adjust the salt and pepper after adding the Parmesan, as it can vary in saltiness.

FAQs

Can I make this ahead of time?

Yes! Assemble it the day before and refrigerate. Bake when ready to serve.

Can I freeze it?

Absolutely. Let it cool completely, slice into portions, and store in airtight containers in the freezer for up to 3 months. Reheat in the oven or microwave.

What’s the best way to reheat leftovers?

Reheat individual portions in the microwave for 2–3 minutes or warm in a 350°F oven, covered with foil, for 15–20 minutes.

Can I make it dairy-free? 

To make it dairy-free, use a lactose-free milk or plant-based milk that’s Low FODMAP (like almond or rice milk) and substitute with dairy-free cheese alternatives. Please note that this may alter the flavor and texture.

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