This is lasagne to use up leftovers.
I had some skinless gluten free franks left from a catering event on the weekend so I decide to make this tasty number as I only had 2 lasagne sheets in the pantry to use which wasn’t a complete pack.
It worked well.
I didn’t use traditional tomato passata or pasta sauce but this substitute was a great one. No béchamel in this one either and I will have to remember to use cream cheese again for lasagne as it was lovely
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