190g low FODMAP pesto

500g tub lactose/dairy free cream

200g bag spinach, roughly chopped

250g cooked quinoa

small pack basil, leaves chopped, and a few leaves reserved to finish

small pack mint, leaves chopped

12 gluten free lasagne sheets

splash of lactose/dairy free milk

85g Parmesan, grated (or vegetarian alternative)

50g pine nuts

green salad, to serve (optional)


Heat oven to 180C/160C fan/gas 4. Place the pesto, half the lactose/dairy free cream and 250ml water (or vegetable stock if you have some) in a pan.

Heat and mix until smooth and bubbling. Add the spinach and quinoa and cook for a few more mins until the spinach has wilted.  Add the herbs and season.

Place a third of the pesto mixture into a baking dish roughly 18 x 25cm.

Top with 4 gluten free lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta.

Mix enough lactose/dairy free milk into the remaining cream to make a white sauce consistency, season, then pour over the top.

Sprinkle with the Parmesan and pine nuts.

Bake for 35-40 mins until golden brown on top and bubbling around the edges.

Scatter over the reserved basil leaves and serve with a green salad, if you like.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Spinach & Quinoa lasagne
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