Delicious Tuna and Spinach Lasagna

Delicious Tuna and Spinach Lasagna

Ingredients

Bechamel sauce

5 tablespoons of butter

5 tablespoons of wheat flour

800 ml of hot oat drink

Salt to taste

Black pepper to taste

Nutmeg to taste

Olive oil to taste

Lasagna

1 medium onion

1 clove of garlic

Spinach to taste

200 g of tuna

250 g of fresh lasagna pasta

400 g of ricotta cheese

200 g of tomato sauce

200 g of mozzarella cheese

50 g of parmesan cheese

Preparation

1.

In a pan, start by melting the butter. Once it has melted, add the wheat flour. Stir well until the two ingredients combine and begin to bubble.

2.

Gradually add the hot milk, stirring constantly, so that the sauce becomes homogeneous.

3.

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

4.

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

5.

Next, add the spinach and sauté. Set aside when the spinach is cooked.

6.

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

7.

Assemble the lasagna, starting by adding a little of the béchamel sauce initially prepared, a layer of lasagna noodles, 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 noodles and tomato sauce, mozzarella cheese and parmesan cheese on top.

8.

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