Tuna Lasagna
Ingredients
Two cans of Andean Traditions tuna
A box of lasagna pasta
Half onion finely chopped
Half red paprika finely chopped
Half green paprika finely chopped
Two tablespoons of tomato paste
Egg
Cheese (we recommend it to be gratin, such as mozzarella)
Salt to taste
JP products in this recipe
Preparation
Cook the lasagna pasta, in boiling water and salt to taste.
1
2
In a pan with a splash of El Conquistador olive oil, sauté the onion and paprika.
Add the tomato paste and a little salt and stir very well to incorporate everything.
3
4
We add the Andean Traditions tuna, we recommend removing the oil.
In an antihaderent refractory we put the layers of the paste, and we began to make the lasagna tower, layer of paste, followed by the layer of the filling and so on until we reach the top of the refractory.
5
6
When we have all the layers and the height we want, add the cheese, and finally seal with an egg bath, so that it compacts.
Bake the lasagna for approximately 20 minutes at 392 degrees Fahrenheit.
7
8
Remove from oven and serve hot.
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