This is lasagne to use up leftovers.
Ingredients:serves 4 mains
5 gluten-free skinless franks,
2 wholemeal lasagne sheets,
1 small jar tomato pesto,
5 slices pineapple,
3Tb lactose free cream cheese,
150g lactose free shredded cheese.
Place 1 lasagna pasta sheet on bottom of dish.
Top with half jar of pesto evenly over the sheet.
Then cut pineapple in half or pieces and spresd evenly in dish.
Cut franks into 4 pieces each then spread evenly.
Top with remaining pesto.
Place 2nd sheet on top and spread cream cheese over sheet and sprinkle with cheese.
Bake for 30min