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Easy tuna lasagne
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Prep Time:
25 minutes
Cook Time:
55 minutes
Total Time:
80 minutes
Delicious budget-friendly tuna lasagna with zucchini, bell peppers, and creamy ricotta - a family favorite!
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 zucchini, coarsely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 400g can diced tomatoes
  • 250ml (1 cup) passata
  • 1 tsp oregano
  • Large pinch of sugar
  • 425g can tuna in oil, drained, flaked into large pieces
  • 500g smooth ricotta
  • 1 lemon, rind finely grated
  • 1 egg, lightly whisked
  • 200g (2 cups) grated three cheese blend (see note)
  • 5-6 fresh lasagne sheets
  • 82.50 ml fresh continental parsley leaves
Instructions:
  • Preheat your oven to 190°C (170°C fan forced). Lightly grease a 19 x 25cm baking dish. In a large deep frying pan over medium heat, heat oil. Add onion, zucchini, and capsicum. Cook, stirring occasionally, for 5 minutes until soft. Add garlic and cook for 1 minute until fragrant.
  • Mix in ripe tomatoes, flavorful passata, aromatic oregano, and a hint of sugar. Season to taste. Incorporate the tuna by gently folding it into the mixture.
  • Mix together the ricotta, lemon zest, and egg in a bowl. Season with salt and mix until creamy. Fold in half of the grated cheese.
  • Layer lasagne sheets in the dish, trimming to fit. Spread one-third of the tuna mixture over the sheets. Add another layer of lasagne sheets and repeat with the remaining tuna mixture and sheets, finishing with a final layer of lasagne sheets.
  • Evenly layer the creamy ricotta mixture on top of the lasagne. Garnish with fresh parsley leaves and the rest of the grated cheese. Bake until beautifully golden, around 40-45 minutes. Let it cool for 10 minutes before serving to enhance the flavors.

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