You can enjoy this classic Italian dish and keep your tummy happy. The infused oil let you savor the taste of onion without the digestive upset. The spaghetti sauce, ground beef and gluten-free noodles make this a low-FODMAP dish the whole family will love.

Ingredients for Lasagna:

• 1 Tablespoon onion infused oil
• 1 quart low FODMAP spaghetti sauce
• 1 1/2 lbs lean ground beef
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 cups shredded mozzarella cheese
• 1 cup shredded Monterey Jack cheese
• 9 gluten-free lasagna noodles
• 2 Tablespoons grated Parmesan or Romano cheese
• Dried basil for garnish

Ingredients for sauce:

• 1 Tablespoon garlic infused oil
• 1 Tablespoon onion infused oil
• 1/2 cup chopped fresh basil
• 1/2 cup diced carrots
• 2 Tbsp diced celery
• 1/2 Cup diced zucchini
• 15-ounce can plain tomato sauce
• 15-ounce can plain diced tomatoes
• 1/4 cup tomato paste
• 3/4 cup red wine
• 2 tsp salt
• 2 tsp dried oregano
• 1/4 cup sugar or less, to taste

Directions for sauce:

1. In a large saucepan, heat both infused oils at medium low heat. Add the celery and carrot, cooking and stirring about 6 or 7 minutes until translucent.
2. Add zucchini and basil, continuing to cook and stir until the vegetable are cooked and the basil wilts.
3. Add the diced tomatoes. Increase the heat and cook to a boil, stirring frequently. Add the tomato sauce and lower the heat to a simmer.
4. Keep simmering for about 15 minutes, stirring occasionally, until the sauce thickens a little.
5. Add the tomato paste and stir in the red wine. When the sauce returns to a simmer, add the salt, pepper and oregano. Add sugar to taste.
6. Cook the sauce for about 3 minutes to let the flavors combine.

Directions for Lasagna:

1. Preheat oven to 350 F.
2. Get a large pot and fill it with water. Heat water to boiling, then add lasagna noodles. Since gluten-free noodles can get mushy when overcooked, cook just to al dente. If using “no-boil” noodles, omit this step.
3. In a large pan, heat the oil. Add the beef and cook until browned. Add the salt, pepper and spaghetti sauce and reduce the heat. Simmer for about 15 minutes.
4. When the noodles are cooked to al dente, drain out the water and set the noodles aside.
5. Bring out a lasagna pan. On the bottom of the pan, spread a third of the ground beef mixture, one third cup of Monterey Jack cheese and one half cup of .mozzarella cheese.
6. Lay 3 cooked lasagna noodles over the mixture.
7. Repeat the layers two more times, reserving about 2/3 cup of sauce. After you spread the last of the sauce over the top, along with mozzarella and grated Parmesan cheeses. Finally, sprinkle with a pinch of dried basil.
8. Cover with foil and bake at 350 F. for 50 minutes. Uncover and bake for another 10 minutes. If you like, you can broil it for 2 more minutes to further melt the cheese.
9. Let cool for about 30 minutes before you slice and serve the lasagna