Low-FODMAP Lasagna

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350° F.

Step 2

Heat the olive oil and the garlic infused oil in a large heavy bottom frying pan over medium heat. Add the beef and bacon and cook until the beef is nicely browned, breaking up any lumps as you go. Spoon off any excess fat and then add the Cayenne, chili powder (if using), tomato puree, and carrot. Season was salt and pepper. Simmer over medium heat for 10 minutes, stirring occasionally, until the flavors meld.

Step 3

Blend 1/4 cup of the milk with the cornstarch in a medium bowl to form a paste. Add the remaining 3 3/4 cups of milk, whisking well to remove any lumps. Pour into a saucepan and stir over medium heat until thickened- don't let it boil. Add the cheddar and stir until melted. Season to taste with salt and pepper.

Step 4

Prepare the lasagna sheets according to the package directions. Place a layer of 1/3 of the lasagna sheets over the bottom of an 11x7-in baking pan, breaking them to fit if necessary. Spread half of the meat mixture evenly over the top. Spread 1/3 of the cheese sauce over the meat. Repeat with another layer of lasagna sheets, the remaining meat mixture, and half of the remaining cheese sauce. Finish with the final lay of lasagna sheets and the rest of the cheese sauce. Bake for 20 minutes or until bubbling and golden. That's it for a few minutes before cutting.