Tuna Lasagne with Chilli

    1 hour 15 minutes

    A spicy tuna lasagne with a fresh red chilli, diced tomatoes, olives, capers and onion. Topped with mozzarella cheese then baked until bubbly and golden brown.

    1 person made this

    Serves: 8 

    • 425g tinned tuna in oil, drained (reserve 2 tablespoons of the oil)
    • 1 large brown onion, diced
    • 5 anchovy fillets, finely diced
    • 3 cloves garlic, crushed
    • 1 teaspoon dried oregano
    • 1/4 teaspoon dried chilli flakes
    • 1 red chilli, seeded and diced
    • 2 (400g each) tins diced tomatoes
    • 1/2 cup kalamata olives, pitted and thinly sliced
    • 1 tablespoon baby capers, rinsed and chopped
    • 10 dried lasagne sheets
    • 1/4 cup water
    • 1 1/4 cups mozzarella cheese, grated

    Preparation:25min  ›  Cook:40min  ›  Extra time:10min cooling  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Grease a 20x30cm baking dish.
    2. In a frying pan over medium heat, heat the tuna oil. Stir in the onion and cook for 2 minutes. Stir in anchovy, garlic, oregano, chilli flakes and fresh chilli. Cook about 1 minute more. Stir in tomatoes, olives and capers then simmer until thickened, about 10 minutes. Stir in tuna fish then remove from heat.
    3. Layer the tuna mixture then the lasagne sheets about 4 times. Pour over the 1/4 cup of water then sprinkle with the cheese. Bake in preheated oven until cooked though and pasta is soft, about 30 minutes. Cool 10 minutes before serving.

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