Fall in love with pineapple again with this delicious Hawaiian Pizza Lasagne!!! No need to choose between pizza and lasagne anymore, this meal has got it all.
- Heat olive oil in a large saucepan over a medium heat. Throw in your onions and saute for 5 mins until softened and starting to caramelise. Next, add your peppers and cook for a further 5 mins. Add your garlic and chilli flakes and cook out for 2 mins, before adding your tomato puree and frying off for 2 more mins. Add your chopped tomatoes, oregano and caster sugar. Bring to a boil, then turn the heat right down and simmer for about 30 mins, until your sauce is thick and jammy.
- Remove from the heat, then stir through your ham, basil, salt and pepper. Set aside.
- In a medium sized saucepan, melt your butter over a medium heat before adding your flour and cooking out for 2 mins, by which time it should smell biscuity. Turn down the heat and gradually pour in your milk, beating all the while to ensure you have a smooth sauce. Bring to a boil, then turn down the heat and simmer for 2 mins until your sauce has thickened. Remove from the heat, and add your cheddar, parmesan, salt and pepper. Stir to combine then set aside.
- In a round shallow casserole dish, spread a little of your pizza sauce. Top with lasagna sheets, then more pizza sauce, béchamel and mozzarella. Repeat until you have 3 layers of lasagna sheets. Garnish with cubed ham, pineapple, jalapeños and red onion, then bake for 25 mins on 200°C/400°F. Serve immediately!