Name: Tuna Lasagna
Yield: Serves 2 as a main course
Cuisine: Italian
Ingredients: 1 shallot, coarsely chopped; One 12-ounce (340 g) jar of roasted bell peppers, drained (or roast them yourself), cut into chunks; 1 garlic clove, halved; ½ red chile, seeded and coarsely chopped; 1 cup (250 g) tomato passata, from a can or a carton; ½ bunch of basil, leaves only; 1 small white onion, finely diced; 2 vine-ripened tomatoes, seeded and diced; ¼ bunch of oregano, leaves only; ¼ bunch of thyme, leaves only; 1 tablespoon red wine vinegar, plus extra if desired; ¼ cup (70 g) tomato purée; Two 5-ounce (140 g) tins of tuna in olive oil, drained; Salt and pepper, to taste; 1⅓ cup (150 g) grated mild Gouda; Olive oil; 1 eggplant, thinly sliced lengthwise; 6 green asparagus spears; 1 mozzarella ball, sliced; 1 zucchini, spiralized or cut into long thin strips; 6 sheets of lasagna, uncooked