Tuna and Spinach Lasagna 🎅🎅

Tuna and Spinach Lasagna 🎅🎅

Ingredients

Bechamel sauce

5 tablespoons of butter

5 tablespoons of wheat flour

800 ml hot oat drink

Salt q.s.

Black pepper q.s.

Nutmeg q.s.

Olive oil q.s.

Lasagna

1 medium onion

1 clove of garlic

Spinach q.s.

200 g of tuna

250 g fresh lasagna pasta

400 g of ricotta

200 g of tomato sauce

200 g of mozzarella cheese

50 g of parmesan cheese

Preparation

In a pan, start by melting the butter, after it melts, add the wheat flour. Stir well until the two ingredients come together and start to bubble.

Add the hot milk little by little without stopping stirring, so that the sauce is homogeneous.

Once the sauce thickens, turn off the stove, season with salt, black pepper and nutmeg to taste and set aside.

In a hot frying pan, add a drizzle of olive oil and sauté the onion until it becomes translucent, then add the garlic and let it sauté for a few more moments.

Then add the spinach and sauté. Set aside when the spinach is cooked.

In the same frying pan, add another drizzle of olive oil and sauté the previously drained tuna. Season with a little salt and set aside.

Assemble the lasagna, start by adding a little of the initially prepared bechamel sauce, a layer of lasagna pasta, a layer of tuna, a layer of sautéed spinach, a layer of crumbled ricotta and another layer of white sauce. Repeat the process, finishing with the lasagna pasta and tomato sauce, mozzarella cheese and parmesan cheese on top.

Let the tuna and spinach lasagna rest for about 15 minutes and bake at 180ºC for 10 minutes.