Lasagna with tuna

Ingredients for Lasagna with tuna

Instructions for Lasagna with tuna

To prepare the Lasagna with tuna recipe, please follow these instructions:

Cut tuna into small tern of approx. 1 cm. Make the herb sauce by cutting tomatoes, onions and peppers in the tern. Season the vegetables in oil and steam them under low for approx. 5 minutes for a thick sauce. Season with salt, pepper, basil and possibly tomato puree. Finally stir cottage cheese in.

Dissolve the frozen spinach, or use the fresh, rinsed spinach, where the roughest stems are removed. Stir the vapors from the spinach into a pan and add salt. Put the spinach at the bottom of a refractory dish.

Then put half of the pre-cooked lasagna plates with half of the tuna pieces and herb sauce upstairs. Put the rest of the lasagne plates with the rest of the tuna and herb sauce. Make sure the top layer plate is covered with moisture. Finish the grated mozzarella cheese.

Let the lasagne rest in a refrigerator for at least 1 hour. Put the silver paper or a lid over and put the dish in the oven at 200 degrees for 30 minutes. If necessary, take the silver paper or lid of the last 5 minutes to make the surface brown.

Lun flutes in the oven next to the lasagne in the last minutes.

Cut the cabbage into thin strips and iceberg lettuce in slightly larger strips. Squeeze half the lemon into juice and mix the juice with water and basil for salad dressing. Pour dressing over the salad.

Serve the lasagne with warm flutes and mixed salad to.