Tuna Lasagna À La Kochdorf
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack lasagne sheets
- 3 cans tuna, drained
- 3 cans tomatoes, chunky, approx. 400 g each
- 1 can corn kernels, approx. 300 - 350 g, drained
- 1 cup sour cream
- 100 g mozzarella, rated
- 100 g Emmentaler, rated
- 5 stalks dill
- 2 tablespoon capers
- 1 small onion (s)
- 2 cloves garlic)
- 1 lemon (s), zest it
- olive oil
Print Recipe
Pin Recipe Instructions
- Finely dice the garlic and onion and finely chop the dill.
- Heat some olive oil in a large pan and fry the garlic with the onion and tuna. Add the chunky tomatoes, corn, capers, sour cream and dill and bring everything to a boil. Season to taste with salt and pepper.
- Then wash the lemon with hot water, dry it and rub the lemon peel with a kitchen grater, add to the sauce and simmer for another 2 minutes.
- Spread some tuna mixture in a greased dish, put a layer of lasagne on top, cover the pasta layer again with tuna and then with a thin layer of mozzarella.
- Then another layer of pasta, tuna and Emmentaler. Fill the mold layer by layer.
- The last layer should be the tuna sauce. Sprinkle thickly with grated cheese and bake at 200 ° C with convection or 220 ° C with top / bottom heat for about 25 minutes until the crust is golden brown.
- A green salad goes well with it.
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