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.

Tuna layered lasagne with rocket