John Myers
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Erika’s Tuna Lasagna
The perfect erika’s tuna lasagna recipe with a picture and simple step-by-step instructions.
For the tuna sauce
- 300 g Drained canned tuna
- 250 g Tomato puree
- 50 g Capers
- 1 Pc. Fresh onion
- 1 Pc. Clove of garlic
- 1 Pc. Green chilli pepper
- 4 tbsp Creme fraiche Cheese
- 0,5 tsp Dried oregano
- 0,5 tsp Dried basil
- Celery salt
- Pepper
For the lasagna
- 500 g Lasagne sheets
- 3 Pc. Mozzarella
- Butter
“Gerichte-Geschichte”
- A light variant of the conventional lasagna for healthy and diet cuisine or simply a tasty alternative to meat, also a feast for the palate for children.
Preparation of the sauce
- Drain the tuna, collect the oil and heat in a pan. Roast a chopped onion with the chilli and garlic in it.
- Add the tuna and toss briefly, deglaze with the tomato puree.
- Stir in the chopped capers, simmer gently, then stir in the creme fraiche. Let simmer for another 3-5 minutes.
- Season to taste with celery salt, pepper, oregano and basil.
How to prepare lasagne
- Brush an ovenproof casserole dish with butter and alternate layers of sauce, mozzarella slices and lasagne sheets. As the top layer of sauce.
- Place the lasagna in a preheated oven at 180 degrees for about 15-20 minutes. In the last 5 minutes, top the lasagna with a final layer of Mozarella.
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