Provencal tuna lasagne

Step 1

Slice the onions and garlic. Cut the courgettes, peppers and aubergine into cubes. Brown the onions and garlic in 2 tablespoons of olive oil then add the vegetables and 2 bay leaves. Add a little water and cover. Simmer for 15 minutes, then add the chopped tinned tomatoes. Stir, cover and simmer for thirty minutes, stirring occasionally.

Step 2

Prepare the minced dried tomatoes. In a blender, put 10 dried tomatoes, 1 clove of garlic, about twenty basil leaves and 2 tablespoons of grated Parmesan cheese. Mix.

Step 3

Add more olive oil and blend again. Reserve.

Step 4

Remove the sauce from the heat and add the tuna, which you previously have flaked.

Step 5

Preheat oven to 210 ° C (gas 6-7). Brush a baking dish with olive oil. Lay 2 lasagne sheets, then a layer of sauce, some "mince", some sliced ​​mozzarella and again 2 lasagne sheets. Repeat. Finish with a layer of sauce, some mince and more pieces of mozzarella. Sprinkle the dish with Parmesan cheese. Bake for thirty minutes.

Step 6

The lasagne is ready when it is a golden brown colour. Turn off the oven and leave the dish in the cooling oven for about ten minutes, it will be easier to cut portions out the dish.

Step 7