Tuna – Broccoli – Lasagna

Ingredients for 4 servings:

• 250 g lasagna sheet(s) (without pre-cooking)
• 500 g broccoli
• 2 cans of tuna, in its own juice
• 1 pack of tomatoes, pureed (500ml)
• 2 eggs
• 200 ml cream
• 2 tbsp crème fraîche
• salt and pepper
• 1 tbsp basil, dried
• Paprika powder, hot
• 100 g cheese, grated (Gouda)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Drain the tuna and mix it well with the passata in a bowl (it should form a nice “mushroom,” otherwise the tuna chunks may hinder the layering of the lasagna). Season with salt and pepper. Cut the broccoli into small pieces and blanch them in boiling salted water for a few minutes. Meanwhile, whisk the eggs with the cream and crème fraîche in a tall, narrow bowl and season well with salt, pepper, paprika, and dried basil. Add the broccoli to the egg and cream mixture and blend with an immersion blender until a green sauce forms (note: clean the plastic immersion blender immediately under cold water, otherwise it will remain green!). Then layer the mixture in a casserole dish as follows: first the tomato and tuna sauce, then the lasagna sheets, then the broccoli and cream sauce, then the lasagna sheets, then the tomato and tuna sauce, etc. The top layer should be the broccoli and cream sauce. Cover this with the grated cheese. Then bake the lasagna for about 40 minutes (200°C with conventional heat, 170°C with fan-assisted oven). I use a dish that allows three lasagna sheets to form a layer next to each other, resulting in three layers in total. PS: My kids love it; they call it “the one with the green and red sauce”!