The word lasagna comes from the Greek “lasanon” which means four-pot. The term was later borrowed by the Romans as “lasanum” to mean cooking pot. The Italiansused the word to define the dish where, you know, today was made the lasagna.
Lasagna is a species of leaf mass, like a dish that usually leads to theoven, made with alternate layers of pasta, cheese and gravy.
Ingredients for 3 people
4 fresh lasagna pasta plates
2 cans of tuna au naturel
500 ml bechamel sauce
125 to 150 Gr. grated mozzarella cheese
Fresh coriander (Coriandrum sativum)
1 tablespoon chopped onion
1 clove of garlic chopped
2 tablespoons tomato paste
1 pinch of Fleur de Sel
Olive oil to taste
Prepare the stuffing
- In a panpour some olive oil and add the onion and chopped garlic.
- Takethe stove (at a minimum) and simmer a bit until onion is soft and
- Enterthe tomato paste, stir well and then add the previously drained tuna. Wrap welland cook about 2 to 3 minutes.
- Add only 200 ml of the bechamel sauce and tuna wrap.
- Seasonto taste with Fleur de Sel and cook for 2 minutes over low heat.
- As soon as I hang up the heat, sprinkle with the chopped fresh coriander.
Prepare the tuna lasagna
- Pour a bit of bechamel sauce on the bottom of the tray and overlap with a plate of fresh pasta that must be covered with the filling.
- Overlapover the filling another pastry sheet. Repeat the procedure until drain the filling.
- The lastlayer should be a sheet of dough covered with remaining bechamel sauceand sprinkled with grated cheese.
- Takethe lasagna to oven to 220ºC and wait for about 40 minutes or until the surface of the lasagna win color (golden brown).
Carefully remove from oven, and track the lasagna with salad.
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