Tomato, Tuna and Spinach Lasagna
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g spinach, frozen or fresh
- 2 cans tuna, in its own juice
- 1 package lasagne plate (s)
- 1 cup cream cheese, variety as desired
- 1 can tomato (s), peeled
- 1 handful cheese (Gouda), grated
- Paprika powder
- salt and pepper
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Thaw or cook the spinach in the pot so that it disintegrates nicely. Then add the tomatoes and chop them up with a spoon. Mix in the tuna. Add about 2-3 tablespoons of cream cheese, or more if you like. Season well and bring to the boil briefly. It shouldn`t be too watery or too dry, but nice and creamy.
- Layer alternately spinach and lasagne sheets in a baking dish. 3-4 layers, start and finish with spinach. Finally, sprinkle the cheese on top. If you want, you can also put some fresh tomato slices on top.
- Bake in the oven for 20-30 minutes until the cheese is golden brown and the lasagne sheets can be easily pierced with a knife.
- If you don`t like tuna, you can just leave it out. Tastes just as good.
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