Eloise Turner |

Low FODMAP Roast Veg Lasagne

This recipe was brought to you by one of our lovely customers. Embarking on her FODMAP journey, she asked if we could create a plant-based, low-FODMAP version of her favourite dish (which is coincidentally one of ours too). 
If you give it a go, don't forget to tag us @fodbods on socials!

Ingredients (serves 6)

  • 1 red capsicum/bell pepper (~200 g), roughly quartered
  • 1 large carrot (~80 g), roughly chopped
  • 1 eggplant/aubergine (~400 g), thinly sliced (1 cm)
  • 4 potatoes (~800 g), peeled and thinly sliced (0.5 cm)
  • 2 tbsp (30 mL) garlic and/or onion-infused olive oil 
  • 1 tsp (5 g) dried mixed herbs
  • 1 can (400 g) diced tomatoes
  • 1 tbsp (15 mL) tomato paste
  • 2 tbsp (30 mL) soy sauce
  • 1 tsp (5 g) dried thyme
  • 1 vegetable stock cube in 1 tbsp (15 mL) boiling water
  • 1 bay leaf
  • 1 can (250 g) lentils, drained
  • 1 tbsp (15mL) olive oil
  • 2 tbsp (16 g) gluten-free flour
  • 1 cup (250 mL) lactose-free or almond milk
  • 2 cups (~500 g) cheese, grated


  1. Prepare ingredients as directed i.e. slice eggplant, peel potato, place stock cube in water, grate cheese etc.
  2. Place prepared vegetables (capsicum, carrot, eggplant and potato) on a lined baking tray. Season with oil, mixed herbs, salt and pepper and bake for ~30 minutes at 200 degrees Celsius, flipping halfway.
  3. Once the vegetables are cooked and cooled, place the eggplant and potato aside, and capsicum and carrot into a food processor along with the canned tomatoes. Blend until smooth.
  4. Transfer to a pan on low heat. Add tomato paste, soy sauce, thyme, stock, bay leaf and lentils, stirring to combine.
  5. Meanwhile, in a separate pot, prepare the bechamel sauce. Form a paste with olive oil and flour then slowly add the milk and 1/2 of the cheese, stirring frequently on low-medium heat.
  6. WATCH US ASSEMBLE THE DISH HERE by layering (in order) roast potato, lentil mixture, bechamel sauce, roast eggplant, lentil mixture and bechamel sauce, topping with the remaining grated cheese.
  7. Bake for 20-30 minutes or until golden and ENJOY!
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