Summary

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

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Instructions

1. Finely dice the garlic and onion and finely chop the dill.
2. 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.
3. 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.
4. 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.
5. Then another layer of pasta, tuna and Emmentaler. Fill the mold layer by layer.
6. 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.
7. A green salad goes well with it.