About this recipe:Use ricotta cheese instead of a traditional white sauce to make a quick lasagne. Layer the tuna, tomato and spinach filling, then relax while it cooks in the oven. Serve with a salad. Delicious!
250g pack fresh egg lasagne
2 x 200g cans tuna, drained
9 stoned black olives, roughly chopped
225g baby spinach
250g ricotta cheese
4 tbsp semi-skimmed milk
2 tbsp grated Parmesan cheese
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 200°C (180°C fan oven), gas 6 and grease a lasagne dish or shallow ovenproof dish. Prepare the pasta according to the pack instructions. Or put the sheets into a heatproof bowl, pour over enough boiling water to cover and leave for 5 minutes to soften. Drain thoroughly.
While the lasagne is softening, flake the tuna, then put it into a sauté pan that has a lid and add the passata. Heat gently. Stir in the olives and spinach, then season to taste with plenty of black pepper. Cover and simmer gently for 5 minutes to wilt the spinach.
Spoon a third of the tuna sauce into the lasagne dish. Cover with a layer of the lasagne sheets, slightly overlapping them if necessary. Spread half the remaining tuna mixture on top and cover with lasagne sheets, then repeat.
Mix the ricotta cheese with the milk and season to taste. Spoon over the top of the lasagne, then sprinkle with the Parmesan cheese. Bake in the hot oven for 30 minutes or until piping hot. Serve immediately.
For fresh spinach, use 400g Swiss chard, thinly sliced, or rocket. * For tuna, use canned salmon, mackerel fillets or sardines.