Lasagna with tuna and sardines

Name: Lasagna with tuna and sardines
Ingredients: 1/2 pack of lasagna sheets; 500-700 ml of béchamel sauce; 2 cans of tuna in oil; 1 can of sardines in oil; 1 onion; olive oil; 2 ripe tomatoes; fresh basil; 1 cup of tomato paste; salt; pepper; dried oregano; grated parmesan.

Pasta/Pizza - Lasagna with tuna and sardines by Mara P. - Recipia

Lasagna with tuna and sardines was a combination I tried for the first time, but I immediately added it to my list of favorite recipes. The tomato sauce with tuna, the crumbled sardines between layers, and the generous bechamel create a hearty lasagna with a creamy texture and well-balanced flavor. It’s important that the sheets have enough sauce between them; otherwise, they may dry out after baking. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 25-30 minutes Oven temperature: 180°C Servings: number not specified; the quantity is suitable for a standard lasagna dish Difficulty: medium Recipe type: main course, suitable for a family meal Ingredients For the lasagna 1/2 package of lasagna sheets 500-700 ml bechamel sauce 2 cans of tuna in oil 1 can of sardines in oil 1 onion Olive oil 2 ripe tomatoes Fresh basil leaves 1 cup of tomato paste A little warm water, to thin the tomato paste Salt White pepper Dried oregano Grated Parmesan cheese, for topping For the bechamel sauce, if not using store-bought 50 g flour 50 g butter 500 ml milk Salt White pepper A pinch of grated nutmeg Notes on ingredients The amount of bechamel can vary between 500 and 700 ml. If you make it at home using the ingredients above, you will obtain approximately 500 ml of sauce. If you use green basil sheets, as in the original recipe, the lasagna will have a subtle basil flavor, but plain sheets can also be used. Preparation steps 1. Prepare the bechamel sauce If using store-bought bechamel, have it ready before assembling. If making it at home, melt the butter in a saucepan over heat. Add the flour and stir until a smooth mixture forms. Gradually pour in the 500 ml of milk, stirring to prevent lumps from forming. Season with salt, white pepper, and a pinch of grated nutmeg. Once the sauce thickens and reaches the consistency of bechamel, set it aside. 2. Prepare the tomato and tuna sauce Finely chop the onion. Sauté it in a pan with a little olive oil until softened. While the onion is cooking, place the two ripe tomatoes in a blender along with the fresh basil leaves. Blend until you get a thick sauce. Add the crumbled tuna from the cans to the pan, including the oil from the cans, as in the original recipe. Stir and let the tuna warm up and combine with the onion. Pour in the tomato sauce obtained from the blender. Separately, thin the tomato paste with a little warm water, then add it to the pan. Season with salt, white pepper, and dried oregano. Let the sauce simmer for a bit until it thickens slightly. There’s no need to dry it out; it will continue to hydrate the sheets during baking. Set the pan aside. 3. Prepare the sardines In the can used in the original recipe, there were three larger sardines. Crumble them with a fork into smaller pieces, being careful not to turn them into a paste. These will be added between the layers of tuna sauce. 4. Assemble the lasagna Use a high-sided baking dish. Spread a generous layer of bechamel sauce on the bottom of the dish. This helps prevent the sheets from sticking and provides the moisture they need in the oven. Place a layer of lasagna sheets over the bechamel. Cover the sheets with a little more bechamel, then add plenty of tuna sauce. Crumble some sardines on top. Add another layer of lasagna sheets, ensuring you cover the surface of the dish well. Continue with bechamel, tuna sauce, and sardines. Repeat the layers until you’ve used all the ingredients. Finally, cover everything with the remaining bechamel sauce. The top layer should be slightly thicker than the ones between the sheets. Generously grate Parmesan cheese over the bechamel. 5. Bake the lasagna Preheat the oven to 180°C. Place the dish in the oven and bake the lasagna for approximately 25-30 minutes. It’s done when the surface turns golden brown. Turn off the oven and let the lasagna sit inside for about 5 minutes before removing it. Why I make this recipe often It’s a different take on classic lasagna, but it doesn’t complicate the preparation process too much. The tuna sauce is made in a single pan, and the sardines add flavor without the need for additional ingredients. You can use green sheets or regular ones, depending on what you have on hand. Additionally, the recipe is hearty and can be prepared in a larger dish for more people. The bechamel and tomato sauce keep the sheets soft, and the lasagna can be portioned after it cools slightly. Tips Make sure to put enough bechamel and enough tuna sauce between the sheets. The sheets absorb liquid while cooking, and if the layers are too thin, the lasagna may turn out dry. The tuna sauce should not be overly reduced on the stove. It’s best if it’s slightly thick but retains enough moisture for the lasagna sheets. Use ripe tomatoes, as they provide a more flavorful and less watery sauce. For the final layer, keep a larger amount of bechamel. This helps with even browning along with the Parmesan. Let the lasagna sit for 5 minutes in the turned-off oven after baking. It’s also easier to portion once it’s not too hot. Substitutions The green basil sheets can be replaced with regular lasagna sheets. The recipe does not depend on using a specific type of sheets. Store-bought bechamel can be substituted with homemade made from 50 g flour, 50 g butter, and 500 ml milk, seasoned with salt, white pepper, and nutmeg. If you don’t have ready-made bechamel, it’s not recommended to omit it. It’s important for both the final texture and the hydration of the sheets. Variations You can use more or less bechamel within the indicated range of 500 to 700 ml, depending on the size of the dish and how generous the layers are. The amount of sardines can be distributed between layers. In the original recipe, the three sardines were crumbled and added to each layer of sauce. You can use more or less Parmesan, depending on how browned you want the surface to be. The basic ingredients and the order of the layers remain the same. Serving ideas Lasagna is served as a main course after it has rested for a few minutes. It can be portioned directly from the dish, and the layer of bechamel and Parmesan on top should remain visible when served. Frequently asked questions Can I use only tuna, without sardines? Yes, however, the sardines are part of the original combination and add a more pronounced flavor to the dish. If you omit them, keep the rest of the steps unchanged and use the tuna sauce between the layers. Is it mandatory to use green lasagna sheets? No. The green basil sheets were used in the original recipe, but they can be replaced with plain lasagna sheets. Why should there be so much sauce between the sheets? The sheets absorb liquid during baking. If the tuna and bechamel sauces are added in too small amounts, the sheets won’t have enough moisture, and the lasagna may turn out dry. Can I make the bechamel at home? Yes. It’s made from 50 g flour, 50 g butter, and 500 ml milk. It’s seasoned with salt, white pepper, and a pinch of nutmeg, then cooked until thickened. How long should it be left in the oven? The lasagna is baked at 180°C for approximately 25-30 minutes, then left for 5 minutes in the turned-off oven. The surface should be browned. Nutritional values The values are estimates, as the amounts of olive oil and Parmesan are not specified, and the exact number of servings is not mentioned. For a standard serving, calculated roughly from a dish divided into six portions, the estimates are: Calories: approximately 450-600 kcal Protein: approximately 25-35 g Carbohydrates: approximately 40-55 g Fats: approximately 20-30 g The final amount depends mainly on the type of tuna and sardines used, how much oil remains in the sauce, the amount of bechamel, and the layer of Parmesan. The tuna and sardines contribute protein, while the bechamel, oil, and Parmesan increase the fat and calorie content. Storage and reheating Leftover lasagna can be stored in the refrigerator in a covered dish and is best consumed within 2-3 days. To reheat, it can be placed back in the oven until warmed through. It can also be reheated in portions, but repeated reheating of the entire dish should be avoided. If stored in the refrigerator, the sauce will thicken slightly, and the portions will be more compact. After reheating, the bechamel and tomato sauce regain their creamy texture.

Lasagna with tuna and sardines

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