Rich alternative for those who abstain from red meat. A traditional lasagna that gives a twist to the traditional one. Perfect for Lent or just a special day.
Learn more about Luz Tafoya
Ingredients6 portions
Preparation
Sauce: Put in a saucepan to melt a tablespoon of butter, add the tomato sauce for pasta, leave on low heat until the first boil. Add salt, pepper and basil to taste. Remove from the fire.
Chop the mushrooms, carrots and pumpkins into cubes. In a pan, melt two tablespoons of butter, first fry the carrots, then the pumpkins for about 5 minutes, add the mushrooms and until the end the spinach. Season with salt and pepper. Open and add tuna cans. Leave cooking 5 min. Turn off the fire and set aside.
Turn the oven to 250 degrees.
Grease a square or rectangular mold, calculating that it will fit the mixture of vegetables and tuna.
Boil water in a medium or large pot, and fill with water a little more than half of this, with two tablespoons of butter, clove of garlic, salt and the leaves of smell. When it is boiling, we should add the plates one by one, consider that the plates should always be below the water. Go withdrawing as we see that they are already flexible, about 5 minutes per plate. Remove and leave the water on slow fire in case we need more plates, depending on how you are making the lasagna bed.
In the previously greased mold, we will put our first bed of plates, then add a portion of the vegetables with the tuna, above these we will put a few tablespoons of sauce, they should be well bathed, put a bed of cheese and so on until the mold is full. If you need more plates, just put more in the boiling water wait for 5 minutes and remove.
The last of our can be pasta and sprinkle parmesan cheese, which is well covered.
We leave to bake for about 15 mins. Trying to check that the cheese does not burn. Remove let cool a few minutes and then go to serve.
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