Lasagne Arrabiata with tuna

Name: Lasagne Arrabiata with tuna
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 2 Onions; 3-4 Garlic cloves; 1 red chilli pepper; 2-3 TABLESPOONS Olive oil; 2 TABLESPOONS dried basil; 3 TABLESPOONS Tomato paste; 1 can(s) (850 ml) Tomatoes; 150 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 can(s) (425 ml each) Kidney beans; 4 can(s) Tuna fillets "naturale" without oil (net 115 g, drained weight 81 g); 150 g Mountain cheese; 125 g Mozzarella cheese; 9 Lasagne sheets; 7-10 Tbsp Chilli pepper and basil; 7-10 Tbsp Grease

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

2 Onions
3-4 Garlic cloves
1 red chilli pepper
2-3 TABLESPOONS Olive oil
2 TABLESPOONS dried basil
3 TABLESPOONS Tomato paste
1 can(s) (850 ml) Tomatoes
150 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 can(s) (425 ml each) Kidney beans
4 can(s) Tuna fillets "naturale" without oil (net 115 g, drained weight 81 g)
150 g Mountain cheese
125 g Mozzarella cheese
9 Lasagne sheets
7-10 Tbsp Chilli pepper and basil
7-10 Tbsp Grease

Directions

1
Peel and chop the onions and garlic. Clean, wash and cut the chilli pepper into rings. Heat the oil in a pan. Sauté onions, garlic, basil and chilli in it. Add tomato puree and sauté briefly.
2
Deglaze with tomatoes and stock. Bring to the boil, season with salt, pepper and sugar. Simmer for about 6 minutes at medium heat. In the meantime, pour the beans into a sieve, rinse with cold water and drain.
3
Pour the tuna into a sieve and drain. Grate mountain cheese. Cut mozzarella into thin slices. Grease an ovenproof dish (19 cm wide, 30 cm long and 6.5 cm deep). Mix the beans with the tomato sauce.
4
First spread some tomato sauce thinly in the mould, then alternately layer lasagne plates, sauce, tuna and mountain cheese, up to 50 g for sprinkling. Finish with a thin layer of sauce. Cover with mozzarella and sprinkle with 50 g mountain cheese.
5
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Remove from the oven and garnish with chilli pepper and basil.