Isolane Lasagna with Tuna and Ricotta
Lasagna Isolane with tuna and ricotta is a recipe featuring fresh ingredients from the lasagna category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 cans of 185 g Saupiquet tuna fillet
- 4 zucchini
- 4 ripe tomatoes
- 1 small onion
- 300 g ricotta
- Salt
- 200 g lasagna sheets
- 500 ml béchamel sauce (pre-made)
- Basil
- 50 g grated Parmesan
Instructions
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1.
Drain the tuna, reserving about three tablespoons of oil. Wash and peel the zucchini; remove stems from the tomatoes and peel the onion. Slice the zucchini and tomatoes into rounds, cut the onion into rings. Heat the tuna oil, add the zucchini and onion, and sauté. Stir in ricotta and season with salt. In a baking dish layer lasagna sheets, drizzle with béchamel sauce, then alternate layers of zucchini‑ricotta mixture, tomato slices, tuna, basil, remaining béchamel, and more lasagna sheets. Sprinkle parmesan on top and bake in a preheated oven at 200°C for about 35 to 40 minutes (gas: level 4, fan: 180°C).
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2.
Heat the tuna oil, add zucchini and onion, and sauté. Stir in ricotta and season with salt. In a baking dish layer lasagna sheets, drizzle with béchamel sauce, then alternate layers of zucchini‑ricotta mixture, tomato slices, tuna, basil, remaining béchamel, and more lasagna sheets.
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3.
Sprinkle parmesan on top and bake in a preheated oven at 200°C for about 35 to 40 minutes (gas: level 4, fan: 180°C).
