Tuna layered lasagne with rocket
How to make tuna layered lasagne with rocket recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
8 dried lasagne sheets
1 tablespoon olive oil
1 bunch of spring onions, sliced
2 courgettes, diced
500 g (1 lb) cherry tomatoes, quartered
2 x 200 g (7 oz) cans tuna in water, drained
65 g (2½ oz) wild rocket
4 teaspoons pesto pepper
basil leaves, to garnish
Method:
Cook the pasta sheets, in batches, in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain and return to the pan to keep warm.
Meanwhile, heat the oil in a frying pan over a medium heat, add the spring onions and courgettes and cook, stirring, for 3 minutes. Remove the pan from the heat, add the tomatoes, tuna and rocket and gently toss everything together.
Place a little of the tuna mixture on 4 serving plates and top each with a pasta sheet. Spoon over the remaining tuna mixture, then top with the remaining pasta sheets.
Season with plenty of pepper and top each with a spoonful of pesto and some basil leaves before serving.
For salmon lasagne, use 400 g (14 oz) salmon fillets. Pan-fry the fillets for 2–3 minutes on each side or until cooked through, remove the bones and skin, then flake and use in place of the tuna.
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| Tuna layered lasagne with rocket |
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