John Myers
Ingredients for 6 servings:
- 3 onions
- 3 cans of tuna in oil
- 3 can/n tomatoes, chunky
- 1 pack of shrimp(s), frozen, natural
- 1 jar black olives, pitted
- 2 anchovy fillets
- 2 tsp capers
- 16 lasagna sheets
- 2 balls of mozzarella
- Parsley, fresh
- salt and pepper
- garlic powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Sauté the finely chopped onions in the tuna oil until translucent. Add the anchovy fillets and simmer. Add the tomatoes and simmer for about 10 minutes. Add the tuna, olives, and capers and bring to a boil. Add the frozen shrimp and bring to a boil. Season with salt, pepper, and garlic powder, if desired. Add the freshly chopped parsley. Layer the sauce and lasagna sheets in a fairly small baking dish, alternating layers. Start with a layer of sauce. I make four layers. Finish with a layer of sauce. Spread the sliced mozzarella on top. Place the lasagna in the preheated oven at 200 degrees Celsius for about 30 minutes. Cover with aluminum foil for the last 10 minutes if necessary.
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