Delicious tuna and three cheese lasagne

Looking to make a delicious traditional Italian dish but don’t want to break the budget or spend too long in the kitchen? Try this super-simple and absolutely delicious tuna lasagne!  This cost-effective dish is not only perfect for whipping up to feed hungry guests, but it’s also a great make-ahead dish that you can pop into containers and freeze to be enjoyed at a later date.

While this recipe needs no adjustments to improve the flavour, if you’re looking to add more veggies or remove some ingredients to suit your tastebuds, the method is also super flexible, so don’t worry about throwing off the end result as it is guaranteed to always come out tasting perfect!

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 2 zucchini, coarsely chopped
• 1 red capsicum, deseeded, coarsely chopped
• 2 garlic cloves, crushed
• 400g can diced tomatoes
• 250ml (1 cup) passata
• 1 teaspoon oregano leaves
• Large pinch of sugar
• 425g can tuna in oil, drained, flaked into large pieces
• 500g smooth ricotta
• 1 lemon, rind finely grated
• 1 egg, lightly whisked
• 200g (2 cups) grated three cheese blend (cheddar, mozzarella and parmesan)
• 5-6 fresh lasagne sheets
• 1/3 cup fresh continental parsley leaves

Method

1. Preheat oven to 190C.
2. Lightly grease a 19 x 25cm baking dish.
3. Heat oil in large, deep frying pan over medium heat.
4. Add onion, zucchini and capsicum into the pan. Cook, stirring often, for 5 minutes or until soft.
5. Add garlic and cook, stirring, for 1 minute or until aromatic.
6. Stir in tomato, passata, oregano and sugar. Season.
7. Add tuna and gently fold to combine.
8. Combine ricotta, lemon rind and egg in bowl. Season with salt and stir until smooth. Add half grated cheese.
9. Cover base of prepared dish with layer of lasagne sheets, trimming to fit. Spread one-third of tuna mixture over, then top with another layer of lasagne sheets. Repeat with remaining tuna mixture and lasagne sheets, finishing with layer of lasagne sheets.
10. Spread ricotta mixture over top of the lasagne. Sprinkle with parsley leaves and the remaining grated cheese.
11. Bake for 40-45 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.