Low FODMAP Vegetable Lasagna

Hi all,

I have just made my first low FODMAP recipe which has come from the Monash University Low FODMAP Diet application for iPhone. If no one has heard of this app or heard that the Monash University researches the IBS, food intolerances and the low FODMAP diet then check out this website http://www.med.monash.edu/cecs/gastro/fodmap/diet.html 

Recipe for my Vegetable Lasagna:
1 tspn Olive Oil
1/4 Zucchini, cut in half and sliced
1/4 red capsicum, diced
1/4 medium sweet potatoe, sliced
40g baby spinach (or 2 handfuls)
1tblspn Oregano (I added a bit extra because I love oregano)
200g canned diced tomatoes
100g low fat ricotta cheese
2 tblspn cottage cheese
Gluten free lasagna sheets (I bought a box and used it all)
1/2 cup red wine
60g mozzarella cheese
Sea salt and pepper to taste

Steps:


1. Preheat oven to 180C. Heat oil in a pan and sauté the zucchini, capsicum, sweet potatoe, baby
spinach and oregano over a medium heat until they start to soften. Take off heat and add the tomatoes and red wine stirring through. Set aside.
2. Combine the ricotta cheese and cottage cheese together
3. Pre-prepare the lasagne sheets as per the packets directions
4. Place a lasagna sheet on the bottom of a lightly greased baking dish and spread half the vegetable mix evenly over the sheet. Top with 1/3 of the cheese mixture. Top with another lasagna sheet. Repeat by topping with remaining vegetable mix. Top with with another 1/3 of the cheese mix. Top with the third lasagna sheet and remaining cheese mix.
5. Pace mozzarella on top of the cheese mix and bake for 30-40 mins or until it is golden brown and cooked through the centre.

6. Cut into squares and service with fresh salad (if you wish).



Hints:
You can substitue the red wine for a red wine vinegar and reduce the quantity to 4 tblspn.