Tomato, tuna and spinach lasagna

Ingredients for 2 servings:

• 400 g spinach, frozen or fresh
• 2 cans of tuna, in its own juice
• 1 package of lasagna sheets
• 1 cup cream cheese, variety of your choice
• 1 can of tomatoes, peeled
• 1 handful of cheese (Gouda), grated
• Paprika powder
• salt and pepper
• Cayenne pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Defrost or cook the spinach in a pot until it’s nicely falling apart. Then add the tomatoes and break them up with a spoon. Stir in the tuna. Add about 2-3 tablespoons of cream cheese, or more if desired. Season well and bring to a boil briefly. It shouldn’t be too watery or too dry, but nice and creamy. In a baking dish, alternate layers of spinach and lasagna sheets. Make about 3-4 layers, starting and ending with the spinach. Finally, sprinkle the cheese on top. If you like, you can also add some fresh tomato slices. Bake in the oven for 20-30 minutes, until the cheese is golden brown and the lasagna sheets can be easily pierced with a knife. If you don’t like tuna, you can simply leave it out. It tastes just as good.