The other day the D-Man begged me to make grain free lasagna. Not impossible as I had a container of Cappello’s Grain Free Lasagna Sheets in the freezer. While I was unable to get a photograph of the lasagna, it was spectacular! A red sauce thinned with pastured ground beef layered with baby artichoke hearts and goat cheese. Those who have tried Cappello’s products know that they are not only fabulous, but the portions are generous. Since some of the lasagna noodles were longer than my pan, a little trimming was in order. I decided to put these “scraps” into a container and find a use for them the next day.
After a little thought I determined that a savory cracker or chip would be a great way to use up the bits of lasagna sheets.
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Cut the leftover Cappello’s Lasagna into strips.
Brush or drizzle with a little extra virgin olive oil, and sprinkle with your favorite herbs and spices or cheese.
Bake for 10 minutes or until the edges start to turn an amber color.
These chips were similar to a Pita Chip, but thinner, and they were devoured in no time flat! The next time I will use a whole container of Cappello’s lasagna sheets, and make several batches of these chips. Some sweet, some savory….my mind is full of ideas when it comes to Cappello’s products.
For more information about Cappello’s Grain Free Pasta visit their website: http://cappellosglutenfree.com/home