Tuna lasagna

Ingredients for 4 servings:

• 8 lasagna sheets, pre-cooked
• 3 eggs
• 350 g tuna, from the can, in water
• 1 red bell pepper(s)
• 1 large tomato(s)
• 2 cloves garlic
• 1 onion(s)
• 30 g flour
• 50 g butter
• 400 ml milk
• 150 g cheese, grated
• some nutmeg
• some chili powder
• some olive oil
• salt and pepper
• possibly pine nuts

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Lasaña de atun

First, sauté the very finely chopped tomatoes, followed by the onion, bell pepper, and garlic in a little olive oil. Then add the butter. Combine the milk and flour in a separate bowl. Let stand for 5 minutes (stirring frequently to dissolve any lumps), then add the mixture. Stir frequently to make a béchamel sauce. Add a little nutmeg, chili, salt, and pepper. Mix the hard-boiled eggs with the slightly shredded tuna. If you like, you can add a tablespoon of pine nuts. Pour about 1/3 of the sauce into a baking dish. Layer the lasagna sheets, fish, lasagna sheets, fish, and lasagna sheets on top. Pour the rest of the sauce over the sauce, shake the dish slightly to distribute it evenly, and sprinkle with cheese. Bake in the oven at 180°C for about 30 to 40 minutes. The results may vary depending on the pasta sheets used.