Tuna, tomato and courgette lasagne
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 95 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Nut-free and 4 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Lasagne sheets 12 dry sheets 240 g
- Tuna in spring water drained 425 g
- Tomato 1000 g
- Onion half sauce and half filling 360 g
- Garlic 6 g
- Courgette 600 g
- Parmesan cheese grated 100 g
- Extra virgin olive oil 20 g sauce and 20 g filling 40 g
- Sugar 4 g
- Cayenne pepper one small chilli 0.3 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Chop the onions and garlic. Soften half the onion and all the garlic in 20 g oil with the cayenne for 8 minutes. Add the chopped tomatoes, sugar and salt. Cook for 30 minutes, remove the cayenne and blend the sauce.
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Soften the other half of the onion in the remaining 20 g oil for 5 minutes. Add the thinly sliced courgettes and cook for 12–15 minutes until tender with no pooled liquid. Add the flaked tuna and heat for 2 minutes.
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Cook the lasagne sheets according to the packet and drain. Spread a thin layer of sauce in a baking dish. Layer four sheets, half the filling and sauce; repeat and finish with the remaining four sheets and all the sauce left.
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Cover with Parmesan and bake at 190°C for 20–25 minutes until bubbling and hot in the centre. Rest for 5 minutes and serve four portions with parsley.
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