Tuna lasagna with green asparagus and cheese
Lasagna is the ultimate family dish to enjoy with everyone. This variation of the Italian classic is packed with fresh vegetables, soft mozzarella, and sustainably caught canned tuna.
Preheat the oven to 180°C (350°F). Heat a splash of olive oil over low heat in a large frying pan and sauté the garlic, red chili pepper, and shallot for 2-3 minutes until soft.
Add the roasted peppers and pour in the crushed tomatoes. Let the sauce simmer on low heat for 10-15 minutes. Then, add the basil leaves and blend the mixture with an immersion blender until smooth. Set aside.
Heat a splash of olive oil over low heat and sauté the onion for 3-4 minutes until soft. Add the diced tomatoes, oregano and thyme leaves (reserve a few), vinegar, and the roasted pepper sauce. Let the mixture simmer on low heat for 5 minutes. Season with salt and pepper. Then, stir in the tomato paste and tuna, mixing everything well, and let it cook for another 5 minutes on low heat. Add extra vinegar to taste.
Spoon a layer of sauce into a baking dish, then spread a layer of lasagna sheets on top. Add another layer of sauce over the pasta. Distribute half of the mozzarella, zucchini, and eggplant on top, followed by another layer of sauce, lasagna sheets, and sauce. Then, add the remaining mozzarella, vegetables, and finally the green asparagus. Finish with a final layer of sauce, lasagna sheets, and sauce, and sprinkle with the grated young cheese and fresh pepper.
Place the lasagna in the oven and bake for 45 minutes until golden brown and cooked through. Before serving, sprinkle with the reserved oregano and thyme leaves, and drizzle with olive oil.