Lasagna al Arrabbiata with Tuna

Ingredients

Onion 2

Garlic 4 cloves

Red chili pepper 2

Olive oil 1 tbsp

Tomato paste 2 tbsp

Tomato in its own juice 850 ml

Salt to taste

Pepper to taste

Sugar

Canned red beans 850 ml

Canned tuna 370 g

Cheese 150 g

Mozzarella cheese 125 g

Lasagna sheets 15

Peel and finely dice the onion and garlic. Cut the chili peppers lengthwise, remove the seeds, wash and finely chop.

Heat the olive oil in a large saucepan and sauté the onion, garlic, and chili pepper. Stir in the tomato paste and sauté briefly. Add the tomatoes with their juice and 125 ml of water. Mash the tomatoes slightly. Bring to a boil, then cover and simmer for about 10 minutes. Season to taste with salt, pepper, and sugar.

Rinse the beans and drain. Remove the tuna from the can, drain, and mash with a fork. Grate the hard cheese and cut the mozzarella into thin slices. Stir the tuna and beans into the tomato sauce.

Preheat the oven to 175°C. Spread a thin layer of sauce over the bottom of a rectangular baking dish.

Lay the layers of dough in the dish, alternately brushing them with sauce and sprinkling with hard cheese (set aside 2 tablespoons of sauce and cheese). Top the lasagna with the remaining sauce, top with mozzarella slices, sprinkle with the remaining hard cheese, and bake in a hot oven for 45 minutes.

Enjoy!