Tuna Lasagna

SERVES

8

COOK TIME

70 MINS

DIFFICULTY

Medium

INGREDIENTS

2 large eggplants, sliced lengthwise into ½ inch strips
5 tbsp olive oil, divided
1 red onion, finely diced
4 garlic cloves, minced
6 Club Des Millionaires anchovy fillets
½ tsp chili flakes
3 tbsp tomato paste
1 jar (660ml) Nonna Pia’s Siciliana sauce
6 cans (80g) Ocean’s Tuna in Olive Oil
2 cups ricotta cheese
1 egg
1 cup fresh mozzarella cheese, sliced or grated
¼ cup basil, finely chopped
Salt and pepper to taste

DIRECTIONS

Preheat the oven to 425°F.
Arrange eggplant on 2 lightly oiled baking sheets in a single layer. Make sure they are not overlapping. Drizzle with 3 tbsp olive oil. Bake for 25 minutes, flipping halfway through, or until golden brown on both sides. Season with salt.
Meanwhile, heat remaining olive oil in a large pot over medium-low heat. Add the onion and cook for 10 minutes until fragrant and softened. Add the garlic, anchovy and chili flakes and sauté for another 5 minutes. Add the tomato paste and cook for 2-3 minutes longer.
Add the tuna and Nonna Pia’s sauce to the large pot. Bring to a boil, turn down to simmer and cook for 10 minutes. Season with salt and pepper.
In a small bowl, mix the ricotta and egg until well combined.
Assemble the lasagna in a 9x13inch baking dish. Spread ⅓ of the tomato sauce evenly on the bottom. Top with a layer of eggplant. Add ½ of the ricotta mixture and another ⅓ of the sauce. Add another layer of eggplant, the last of the ricotta mixture and the last of the sauce. Top with mozzarella and cracked black pepper.
Bake for 20 minutes or until the cheese is bubbling. Let cool for 10 minutes before cutting into it.
Top with basil and serve.

Pasta Sauce

Siciliana

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