Tuna Lasagna

Name: Tuna Lasagna
Yield: Serves 2 as a main course
Cuisine: Italian
Ingredients: 1 garlic clove, halved; ½ red chile, seeded and coarsely chopped; 1 shallot, coarsely chopped; One 12-ounce (340 g) jar of roasted bell peppers, drained (or roast them yourself), cut into chunks; 1 cup (250 g) tomato passata, from a can or a carton; 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; Two 5-ounce (140 g) tins of tuna in olive oil, drained; 1 mozzarella ball, sliced; 6 sheets of lasagna, uncooked; 1 eggplant, thinly sliced lengthwise; 1 zucchini, spiralized or cut into long thin strips; 1⅓ cup (150 g) grated mild Gouda; 6 green asparagus spears; Salt and pepper, to taste; Olive oil; Salt and pepper, to taste

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

The Tinned Fish Cookbook

By Bart van Olphen

Published 2021

About

Ingredients

1 garlic clove, halved
½ red chile, seeded and coarsely chopped
1 shallot, coarsely chopped

Europe
Italy
Fish course
Pescatarian
Mediterranean
Pasta

Method

Preheat the oven to 350°F (180°C).
Heat a splash of olive oil in a large frying pan over low heat and sauté the garlic, chile, and shallot for 2 to 3 minu