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“Lasagna siciliana” with tuna and ricotta
PREP TIME: 1 hour
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: First

Difficulty: Difficoltà

Season: Autumn-winter

Ingredients for four people:

200g of lasagna pasta – 2 160g packets of Tonno Rio Mare all’Olio d’Oliva - 4 courgettes – 4 ripe tomatoes–1/2 onion – 300g of ricotta – 50g of grated Parmesan– 1/2 litre of soft béchamel – basil leaves – 30ml of olive oil – salt

A complete meal rich in proteins. Round it off with a mixed salad and a piece of fruit!

A single portion of the recipe contains:

CALORIES kcal 865
Protein g 43,4
LipidS g 41,9
GlucidES g 83,9
CalciUM mg 652
PHOSPHEROUS mg 698
IRON mg 4,2
Zinc mg 3,1
Vitamin  B1 mg 0,24
Vitamin B2 mg 0,72
Vitamin PP mg 10,2
Vitamin  C mg 34,8
Vitamin  A mcg 517,7
Vitamin  D mcg 3,08
Vitamin  E mg 5,84
* Recommended levels of nutrient intake.
 
Prep:
1. Thinly slice the courgettes and the onion and brown them in a pan with oil and a pinch of salt until cooked.

2. Slice the tomatoes, mix the ricotta with the courgettes and add the Parmesan cheese to the béchamel.

3. Place a layer of lasagna pasta in an oven dish and pour some béchamel on top together with some of the courgette and ricotta mix, a few slices of tomato and some drained tuna. Flavour with some basil and cover with another layer of pasta.

4. Repeat the layering process until all the ingredients have been used up and cook in a pre-heated oven at 180° for about 30 minutes.