Easy tuna lasagne

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How to make Easy tuna lasagne

  • Yield : 6
  • Prep Time : 0:25
  • Cook Time : 0:55
  • Total Time : 1:20

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 zucchini, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 250ml (1 cup) passata
  • 1 teaspoon oregano
  • Large pinch of sugar
  • 425g can tuna in oil, drained, flaked into large pieces
  • 500g smooth ricotta
  • 1 lemon, rind finely grated
  • 1 egg, lightly whisked
  • 200g (2 cups) grated three cheese blend (see note)
  • 5-6 fresh lasagne sheets
  • 1/3 cup fresh continental parsley leaves

Method

  • Step 1 Preheat oven to 190°C/170°C fan forced. Lightly grease a 19 x 25cm (base measurement) baking dish. Heat the oil in a large, deep frying pan over medium heat. Add the onion, zucchini and capsicum. Cook, stirring often, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
  • Step 2 Stir in the tomato, passata, oregano and sugar. Season. Add the tuna and gently fold to combine.
  • Step 3 Combine the ricotta, lemon rind and egg in a bowl. Season with salt and stir until smooth. Add half the grated cheese.
  • Step 4 Cover the base of the prepared dish with a layer of lasagne sheets, trimming to fit. Spread one-third of the tuna mixture over, then top with another layer of lasagne sheets. Repeat with the remaining tuna mixture and lasagne sheets, finishing with a layer of lasagne sheets.
  • Step 5 Spread the ricotta mixture over the top of the lasagne. Sprinkle with parsley leaves and the remaining grated cheese. Bake for 40-45 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.

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