9 gluten free lasagne sheets
1 tbsp sunflower oil
700g zucchini (about 6), coarsely grated
1 tbsp garlic infused oil
250g tub lactose free cream cheese
350g low FODMAP tomato sauce for pasta
Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the gluten free lasagne sheets for about 5 mins until softened, but not cooked through.
Rinse in cold water, then drizzle with a little oil to stop them sticking together.
Meanwhile, heat the oil in a large frying pan, then add the zucchini and garlic infused oil and fry until the zucchini has softened and turned bright green.
Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on high until hot.
In a large baking dish, layer up the gluten free lasagne, starting with half the zucchini mix, then gluten free pasta, then tomato sauce.
Repeat, top with blobs of the remaining lactose free cream cheese, then scatter with the rest of the cheddar.
Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.
Recipe adapted from: Good Food