LOL all gone! I love this. I have to get some of the mafalda noodles! You have inspired me.

After the success of making your skillet lasagne, I wanted to try this one on top of the stove too (because my new oven won’t be here for a week…)

What we altered: We used baby eggplants from the farmer’s market, Jovial’s mafalda noodles (they are bite sized with the wavy ends of a lasagne noodle) and instead of tomatoes, we added sun dried tomatoes when served (because I *LOVE* them, my DH not at much.)

To make it look like a fancy portion of lasagne, you can scoop some, add cheese on top and brown it under the broiler.

I have no complaints whatsoever 🙂 Other than: It’s gone and I want to make it again already.

These are amazing! Do you mind if I add your info to the article?

Let me know if you have any questions!

This cake looks amazing……can’t wait to try it!! 😁

Love your tweaks and so happy this worked out well for you!

Thank you for this recipe. It was delicious. I trimmed & cut up a 3 lb chuck roast & sautéed it in a few batches. Changes I made were to use 3 TB Worcestershire & 1 extra cup chicken broth due to more meat & potatoes. I used Fody garlic infused oil but had to omit the scallions as even the green parts don’t work for me. I added about 1 lb halved small new potatoes with the other vegetables. Your timing worked well for me. When done, I stirred in a mix of 2 TB cornstarch & 3 TB water & cooked it further on sauté for about 3 minutes to thicken the gravy. It was perfectly cooked & it looked & tasted wonderful!

Good to know and I was only writing about my issues personally and how I cannot tolerate these ingredients and have no doubt there are people as sensitive to them as I am. I love the FODMAP diet and follow it daily. I love the MONASH recommend garlic/onion powder substitutes that I have found on Amazon and have learned to substitute so much and still maintain the flavor of my recipes. Thanks for responding and good to know the amounts in the recipe are FODMAP recommend amounts. The soup recipe sounds scrumptious.

Hi there Beverly, thank you for writing.

It is not clear to me whether you read the recipe or not. Every ingredient in the recipe has been handled in an appropriate low FODMAP way and is presented in low FODMAP amounts that are appropriate for the Elimination Phase per Monash University.

We focus on the low FODMAP diet. The Elimination Phase, in particular, is restrictive enough, and it is not appropriate to suggest that people avoid nightshades. If anything, there is too much over-restricting going on.

The diet is meant to be undertaken along with a Registered Dietitian (RD), particularly because about 36% of those with IBS will have concurrent medical issues, some of them digestive in nature. Everyone’s IBS presents differently, and a dietitian is the best person to help each and every one of us determine our approach to diet.

I am Monash University trained and accredited by FODMAP Friendly as a FODMAP educator and I assure you that the recipe, as written, is low FODMAP.