Ingredients Print

Check off ingredients as you go

Makes 1 large dish

• 1/2 package lasagna noodles (or my recipe to make them at home)
• 1 liter (4 cups) homemade tomato sauce
• 300 g (10.5 oz) drained canned tuna in water
• 100 g (½ cup) ricotta (optional)
• 1-2 shallots (or 1 white onion), thinly sliced
• shredded mozzarella

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

1. In a saucepan, make a slightly thin tomato sauce as in my homemade tomato sauce recipe.
2. Drain and flake the tuna into a large bowl, then add 3 ladles of tomato sauce.
3. Preheat the oven to 190°C (375°F), fan/convection.
4. In a large baking dish, spread a generous ladle of tomato sauce over the bottom, then a layer of lasagna noodles, a layer of the tuna to which you have added 2 ladles of tomato sauce, then sauce, and repeat until you run out of ingredients. Finish with a layer of sauce and sprinkle with shredded mozzarella.

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