Baked tuna lasagna

Ingredients

• 13 lasagna sheets
• 240 g tuna in olive oil
• 1 medium white onion (150 g)
• 2 garlic cloves
• 3 anchovy fillets
• 2 tablespoons olive oil
• 200 ml tomato juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 125 g mozzarella
• 5 g butter
• 4 tablespoons grated Parmesan

For the béchamel sauce

• 300 ml milk
• 30 g butter
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon salt

Preparation

1. Peel and finely chop the onion, then peel the garlic and drain the canned tuna. 2. Heat 2 tablespoons of olive oil in a pan over medium heat. Sauté the garlic with the anchovy fillets for 1 minute, then add the onion and cook for 7 minutes, stirring, until softened. 3. Add the tuna and cook for 5 minutes. Pour in the tomato juice, stir and leave the sauce to cook for another 2 minutes. Season with 1/2 teaspoon of salt and 1/4 teaspoon of ground pepper. 4. Grease a rectangular baking dish with 5 g of butter. Lay down the first layer of pasta, about 4 sheets and a quarter for my dish, then half the tuna sauce and half the mozzarella. Add the second layer of pasta, the remaining sauce and mozzarella, then finish with pasta. 5. For the béchamel, melt 30 g of butter in a nonstick pan over low heat for 1 minute. Add the flour and whisk for 1 minute. Gradually pour in the milk, stirring continuously, then cook the sauce for 6 minutes, until thickened. Add 1/8 teaspoon of ground nutmeg and 1/4 teaspoon of salt. 6. Pour the béchamel over the top layer of pasta and sprinkle with the Parmesan. 7. Bake at 180°C for 25 minutes, until lightly browned on top. Serve warm.