2 cans of TRATA smoked tuna piquant
1 large-sized onion, finely chopped
2 cloves of garlic, finely chopped
2 carrots, finely sliced
2 peppers, finely chopped
Salt and pepper
500g grated tomatoes
2 bay leaves
12 lasagne sheets
Open the cans of tuna and save the oil. Add water, lentils and salt to a pot, bring to a boil and cook for 10′. They should be tender but not mushy. Drain the water from the lentils, set aside, and prepare the sauce.
For the sauce you will need a large sauté pan (or a saucepan with a lid). Add the tuna oil, onion, garlic, carrots, peppers, and season with salt. Cover with the lid and cook over medium heat for 15′ or until the veggies are tender. Add grated tomato, bay leaves, cooked lentils and cook for about 10′ until sauce thickens. When ready add tuna and stir.
Prepare the lasagne. Preheat the oven to 180oC. In a deep baking pan (20×25) spread two tablespoons lentil and tuna bolognese, arrange two layers of lasagne, spread half of the bolognese, add second and final layer of lasagne, and the rest of bolognese. Cover with aluminium foil and bake for 30′, approximately. Serve with fresh herbs.