-12 sheets for lasagna
-2 large tuna cans in natural
-1 jar of tomato sauce with basil
-1 jar of semi-thick cream
-50 g grated Gruyère cheese
-salt and pepper to taste
Preheat the oven to 180 ° C.
Drain, then crumble the tuna in a salad bowl with a fork.
Add the cream, tomato sauce, and basil, then lightly salt and pepper to taste and stir well. Book.
Boil a large volume of salted water in a saucepan over high heat.
As soon as you boil, lower the heat over medium heat and immerse the lasagna leaves in the boiling water. Let them cook following the package instructions or until they are al dente.
When the lasagna leaves are cooked, strain them on paper towels.
Pour a thin layer of tuna and tomato sauce into the bottom of a rectangular baking dish.
Place 3 lasagne leaves at the bottom of the dish. Cover with 1/3 of the tuna and tomato sauce preparation.
Place over 3 drained lasagne leaves and 1/3 tuna and tomato sauce.
Repeat the process one more time and finish with a final layer of lasagna sheets.
Sprinkle lasagna with grated gruyere cheese, then salt and pepper to taste.
Bake in the preheated oven and cook for about 30 minutes or until the surface gruyère is golden brown.
Serve these lasagne tuna immediately after the oven. Serve with a seasoned green salad.