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In advance in the video: Casseroles: The 3 most common mistakes and how to avoid them
This lasagne is made with tuna instead of minced meat and is convincing across the board: creamy, tasty, and quick to make.
Lasagna and me – that’s true love! There is simply hardly a dish that makes you so reliably happy. Whether classic with minced meat or vegetarian with vegetables, I could be fooled.
Also delicious:
But sometimes things just have to go a little faster. And that's exactly where this tuna lasagne comes into play: It's just as delicious and creamy as the original, but much less complicated. Canned tuna instead of minced meat saves time (no need to fry!) and is also a little cheaper. Perfect for days when you don't feel like making a big effort but still want to really enjoy yourself.
Super delicious: recipe for tuna lasagna
Ingredients for approx. 4 servings:
- Lasagna plates
- 1 red onion
- 1 clove of garlic
- 2 tbsp tomato paste
- 200 ml Sahne
- 200 g pureed tomatoes
- 300 ml vegetable broth
- 2 cans of tuna
- Salt and pepper
- 1 teaspoon dried oregano
- 1 pinch of nutmeg
- 200 g grated cheese (e.g. Emmental or mozzarella)
- 200 g crème fraîche or sour cream
- some oil
- Optional: Corn, Mushrooms, etc.
Preparation:
1. Peel and chop the onion and garlic. Then sauté in a little oil in a large pan. Add tomato paste and fry briefly.
2. Now deglaze the whole thing with cream, broth and pureed tomatoes. Add the tuna, oregano and nutmeg. Bring the sauce to the boil and simmer for 5 minutes. Season with salt and pepper.
3. First spread some sauce on the bottom of a baking dish. Place the lasagne plates on top and alternate them with the sauce again and again. Spread a few dollops of sour cream or crème fraîche in between - this makes it extra creamy.
4. Continue until the sauce is used up. Finally, sprinkle the lasagne with plenty of grated cheese.
5. Now the casserole goes into the oven for approx. 35 minutes at 200 degrees top/bottom heat (preheated) on the middle rack.
Tipp:It's even quicker if you use fresh lasagne sheets from the refrigerated shelf. They only need about 15-20 minutes in the oven.
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Vegetable seasonal calendar: When is there something available?
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Lamb's lettuce: May - December
Fresh German lamb's lettuce from outdoor cultivation will be available in stores from May. From December to April it comes from protected cultivation.
Image: © iStock
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Tomatoes: March - October
From March to October there are German tomatoes from the glasshouse.
Image: © iStock
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We hope you like our recipe and wish you a lot of fun cooking, baking and trying it! Feel free to write to us tooInstagramor onFacebook: We are always happy to receive suggestions and recipe requests!
