A delicious lasagna recipe made with tuna, tomato, and spinach. Layers of lasagna noodles, sauted spinach and onions, tuna, and a creamy bechamel sauce, topped with tomato sauce and melted cheese.
- 300 grams of baby spinach
- 1 onion
- 5 cans of canned tuna
- 500 milliliters of bechamel sauce
- 1 package of lasagna noodles
- 100 grams of tomato sauce
- 100 grams of grated emmental cheese
- olive oil
- salt
Saute the onion and spinach.
Peel and chop the onion, then saut it in a pan with a little olive oil for about 5 minutes. Wash the spinach and drain them well, squeezing out any excess moisture. Add the spinach to the pan with the onion and season with salt. Cook until all the water has evaporated.
Add the tuna.
Drain the tuna and flake it with a fork. Add it to the pan with the spinach and mix until combined. Remove about 120 grams of this mixture and set it aside to use as a topping for the lasagna.
Add the bechamel sauce.
Add half of the bechamel sauce to the remaining tuna and spinach mixture and stir well. Preheat the oven to 200C.
Cook the lasagna noodles.
Cook the lasagna noodles according to the package instructions, al dente. Drain them well and lay them out on a damp cloth.
Layer the lasagna.
Spread a little of the remaining bechamel sauce on the bottom of a large baking dish. Place a layer of lasagna noodles side by side on top of the sauce. Add a layer of the spinach and tuna filling, followed by more bechamel sauce. Repeat the layers until all the ingredients are used, ending with a layer of noodles.
Bake with cheese.
Spread the tomato sauce evenly over the top of the lasagna, followed by the reserved spinach and tuna mixture. Sprinkle with grated emmental cheese and bake for about 10 minutes, or until the cheese is melted and slightly golden.
Slice and serve.
Remove from the oven and let it cool for about 5-7 minutes before slicing, to prevent it from falling apart. Serve the lasagna in four individual plates.