Tuna Lasagne

Name: Tuna Lasagne
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Tomatoes; 2 Onions; 4 Garlic cloves; 3-4 Tbsp Olive oil; 50 g Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TEASPOONS Rosemary needles; 500 g yellow peppers; 1 collar Basil; 2 can(s) (210 ml) Tuna in its own juice; 250 ml Milk; 250 g Schmand; 250 ml Chicken broth; 7-10 Tbsp Nutmeg; 4 TABLESPOONS sauce thickener; 300 g green lasagne sheets; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Tomatoes
2 Onions
4 Garlic cloves
3-4 Tbsp Olive oil
50 g Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TEASPOONS Rosemary needles
500 g yellow peppers
1 collar Basil
2 can(s) (210 ml) Tuna in its own juice
250 ml Milk
250 g Schmand
250 ml Chicken broth
7-10 Tbsp Nutmeg
4 TABLESPOONS sauce thickener
300 g green lasagne sheets
7-10 Tbsp Grease

Directions

1
Scratch tomatoes crosswise, blanch with hot water. Peel the skin. Chop the tomatoes. Peel and chop onions and garlic. In 2 tablespoons of hot oil, fry diced onions and half of the garlic until transparent.
2
Add the diced tomatoes, tomato paste, salt, pepper, 1 pinch of sugar and rosemary needles. Simmer for about 10 minutes. Clean, wash and chop the peppers. Steam in remaining oil with remaining garlic for about 8 minutes.
3
Wash and chop the basil. Drain tuna and pluck into pieces. Add both. Bring milk, sour cream, chicken stock, salt, pepper and nutmeg to the boil. Season to taste and thicken with sauce thickener.
4
First pour 1/3 of the tomato sauce into a lightly greased casserole dish. Then cover with lasagne plates. Place 1/3 of the pepper and tuna mixture on top. Place lasagne platters on top again. Layer everything one after the other and finally add béchamel sauce to the casserole.
5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 30-35 minutes. Decorate as you like with some pieces of pepper, basil and rosemary needles.