Low FODMAP Summer Vegetable White Lasagne

Step 1

For the Roasted Vegetables: Position 3 racks in the oven, evenly spaced apart. Preheat the oven to 425°F/220°C. Have 3 rimmed baking sheet pans ready to use.

Step 2

Lay the rounds of yellow squash and zucchini in a single layer on one sheet pan, the eggplant rounds on a second pan and the tomatoes on the third. Brush all of the vegetables with the Garlic-Infused Oil and season very lightly with salt and pepper. Roast the eggplant, yellow squash and zucchini for about 20 to 25 minutes or until tender and beginning to tinge with brown. The tomatoes will exude juice and will need about an additional 5 minutes in the oven; you want the tomatoes to dry out a little bit. Cool all the veggies until warm enough to handle or place in single layers separated by parchment in an airtight container and refrigerate overnight, bringing to room temperature before proceeding.

Step 3

For the Pasta: Place the raw lasagne noodles in a large, deep pot or bowl and cover with very hot water to soak while you make the sauce.

Step 4

For the Sauce: Melt the butter in a medium sized saucepan over low-medium heat. Add the leeks and sauté until soft, stirring often, about 3 minutes. Whisk in flour and cook for about 1 minute, whisking often, to remove raw flour taste. Add milk slowly, whisking often, and simmer until thickened, about 3 more minutes. There should be visible whisk marks and the sauce should look thick and satiny. Whisk in salt and pepper; set aside

Step 5

For Assembly: Position rack in center of oven and either turn heat down or preheat the oven to 350°F/180°C. Check pasta; the noodles should be a tad pliable before you proceed to assemble the lasagne.

Step 6

Spread a little bit of the sauce on the bottom of a 13 by 9-inch (33 cm by 23 cm) casserole dish to coat. Lay one even layer of noodles in the pan, piecing broken pieces together if necessary (you will be making 3 layers of noodles). Spread about one third of the cottage cheese on the noodles then arrange a layer of the yellow squash and zucchini, getting them all in there. Scatter basil leaves evenly on top. Dollop a scant third of the sauce on top, then spread gently to cover, then top with a third of the mozzarella then Parmesan and Romano. Add another layer of noodles, half remaining cottage cheese, eggplant, spinach, then half the remaining sauce, mozzarella then Parmesan and Romano. Arrange final layer of noodles, cottage cheese, tomatoes, sauce, mozzarella then Parmesan and Romano. Cover casserole tightly with aluminum foil and bake for 50 minutes, then remove foil and continue to bake for about 15 to 25 minutes or until cheeses on top are melted and bubbly and tinged with golden brown.