Ricotta and tuna bake

🕑 50 min prep time 🍴 Serves 4

Ingredients

• 12 lasagna sheets

• 2 cans of tuna in water

• 250 g ricotta

• 3 tbsp capers

• 2 jars of Think Tomato

• Salt and pepper

• 1 bunch of flat-leaf parsley

• 150 g Gruyère cheese

Instructions

1. Preheat the oven to 185°C (365°F).

2. Drain the tuna in a colander.

3. Roughly chop the parsley.

4. Mix the ricotta with the tuna, capers, and parsley.

5. Season with salt and pepper.

6. Spread 3 tablespoons of Think Tomato sauce over the bottom of an oven dish.

7. Place 4 lasagna sheets on top.

8. Spread a layer of the ricotta–tuna mixture over the sheets and drizzle with 3 tablespoons of Think Tomato sauce.

9. Add another 4 lasagna sheets and continue layering.

10. Finish the final layer with the ricotta–tuna mixture.

11. Sprinkle the Gruyère cheese evenly over the lasagna.

12. Bake in the oven for 40 minutes.

Enjoy!