As September begins and we transition back to our routines, there’s nothing like a collection of delicious and practical recipes to rekindle our enthusiasm.
Prepare to recreate this tasty tuna and vegetable lasagna recipe, a delightful addition to your September dining table. Embrace your return with gusto!
In our section 12 months, 12 exclusive recipes you can find original and delicious recipes developed by Lume Brando, perfect for surprising your family and friends.
Ingredients (serves 5-6)
270 g natural tinned tuna (drained)
750 ml béchamel sauce
1 large onion, chopped
3 or 4 cloves of garlic, chopped
½ leek stalk, finely sliced
½ red pepper, diced
½ yellow pepper, diced
1 large carrot, grated
¼ heart cabbage, julienned
1 handful parsley, chopped
A good drizzle of olive oil
A pinch of salt and black pepper
1/2 cup grated mozzarella cheese
6 to 8 fresh lasagne sheets
Dried oregano to taste
In a deep pan, warm the olive oil and add the chopped onions. Next, add the garlic, stir and let it brown a little.
Add the leeks, cabbage and carrots, stirring until they soften.
Finally, add the peppers, season with salt and pepper and leave to cook, adding a splash of water to make them softer.
Once off the heat, add the drained tuna and chopped parsley, mixing everything well. Adjust the seasoning if necessary.
Meanwhile, preheat the oven to 180 0C.
Place a small layer of béchamel sauce on a baking tray and a lasagne sheet on top (if the tray is too short, cut one of the sheets into strips to complete the layers).
Coat the lasagne sheet with more béchamel and distribute 1/3 of the filling, sprinkling with béchamel and grated cheese.
Add another lasagne sheet and repeat the process until you have three layers of filling. Finish with a lasagne sheet, grated cheese and the remaining béchamel.
Sprinkle with oregano and bake for about 30 minutes or until the pasta is cooked and the top is golden.
Serve with lettuce, rocket and tomato salad.