Ingredients

Check off ingredients as you go

For one large baking dish

• 1/2 package lasagna sheets (or the recipe to make them from scratch)
• 1L (4 cups) homemade tomato sauce
• 300g (10.5 oz) tuna in water, drained
• 100g (3.5 oz) ricotta (optional)
• 1-2 shallots (or white onion) minced
• shredded mozzarella

If you change the number of serving, consider adjusting cooking times!

1. In a saucepan, prepare a slightly liquid tomato sauce as in my homemade tomato sauce recipe.
2. Drain and flake the tuna in a bowl, add 3 ladles of tomato sauce.
3. Preheat the oven to 190°C (375°F), convection setting.
4. In a large baking dish, spread a generous ladle of tomato sauce on the bottom, then a layer of lasagna sheets, a layer of tuna mixture to which you’ll have added 2 ladles of tomato sauce, then the sauce, and repeat the process until all ingredients are used up, finishing with a layer of sauce and sprinkling with shredded mozzarella.

5. Bake for 25 to 30 minutes. Serve with a green salad.