Tuna Lasagna

Ingredients for 4 servings:

• 3 cans of tuna, drained
• 2 large onions, diced
• 1 kg chard or spinach
• 2 garlic cloves
• 1 liter of milk
• 50 ml oil
• 3 tbsp flour
• 1 tbsp mustard
• 1 pack of lasagna sheets
• 2 tomatoes, sliced
• 200 g cheese (Gouda), grated
• e.g. pesto (basil pesto)
• Salt
• pepper

Instructions

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

optionally with chard or spinach

Clean and finely chop the chard or spinach (I also use the white stalks from the chard – just chop them very finely). Sauté in a pan with a little heated oil until the leaves break down. Finally, peel the two garlic cloves and press them over the top. Let cool. Heat the 50 ml of oil in a saucepan and fry the diced onions until translucent. Add the flour and stir well. Gradually add the liter of milk and bring to a boil while stirring. The sauce should now be nice and creamy. Finally, add the drained tuna and mustard. Season the tuna mixture with salt and pepper to taste. Preheat the oven to 180°C. Grease a dish with the basil pesto (you could certainly just use oil here – but I really like the flavor of basil). Layer the dish as follows: tuna – lasagna sheets – tuna – spinach or chard – lasagna sheets – tuna – tomato slices (also spread with basil pesto) – lasagna sheets – tuna – cheese as the final layer. Cover the dish with aluminum foil and place in the oven. Remove the foil after 25 minutes and let it cook for another 20 minutes. Note: This dish is also perfect for fans of cold dishes – the lasagna actually tastes even better cold than warm.