Tuna Lasagna à la Kochdorf

Ingredients for 4 servings:

• 1 pack of lasagna sheets
• 3 cans of tuna, drained
• 3 cans of chopped tomatoes, approx. 400 g each
• 1 can corn kernels, approx. 300 – 350 g, drained
• 1 cup sour cream
• 100 g mozzarella, grated
• 100 g Emmental cheese, grated
• 5 sprigs of dill
• 2 tbsp capers
• 1 small onion(s)
• 2 garlic cloves
• 1 lemon(s), zest
• e.g. olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

easy and quick to prepare!

Finely dice the garlic and onion and finely chop the dill. Heat a little olive oil in a large pan and sauté the garlic, onion, and tuna. Add the chopped tomatoes, corn, capers, sour cream, and dill and bring everything to a boil briefly. Season with salt and pepper. Then wash the lemon with hot water, dry it, and grate the lemon zest with a kitchen grater. Add it to the sauce and simmer for another 2 minutes. Spread some of the tuna mixture into a greased dish, place a layer of lasagna sheets on top, cover the pasta layer with tuna, and then cover with a thin layer of mozzarella. Then add another layer of pasta, tuna, and Emmental cheese. Fill the dish layer by layer. The last layer should be the tuna sauce. Sprinkle thickly with grated cheese and bake at 200°C (convection oven) or 220°C (top/bottom heat) for about 25 minutes, until the crust is golden brown. Serve with a green salad.