recipe: TUNA LASAGNE

So, this is a "whatever you have in your fridge" kind of lasagne, plus it does not contain any cheese so basically is a very far related cousin of a real lasagne. You are free to use your own bechamel sauce and sprinkle stinky cheese all over it, but this is my version:

For 4 serves:

fresh lasagne sheets, 1 x 425 g can of tuna, 1 x 400ml can of crushed tomatoes, 400g lasta sauce with italian herbs (if you cant find it just use real herbs - basil, parsley, etc- I was CHEATING), 1 chopped onion, 1 chopped garlic clove, 1 chopped red capsicum, 1 tbs oregano, 1 tbs lemon juice, black pepper, "my bechamel sauce" (see Chicken & Leek Potato Bake)

1. Pre heat your oven to 160C.
2. Heat some olive oil in a dee sauce pan and add the chopped garlic and onion. Cook for about 5 minutes or until soft.
3. Add the capsicum and cook for another 3 minutes before adding the crushed tomatoes and the past sauce.
4. After adding the tomatoes, stir and add some water if needed. Rinse the tuna and add to the sauce. Let it simmer in low heat for about 15 minute sor until capsicum is cooked.
5. Add oregano and pepper. ( I didn't need any salt)
6. Prepare the bechamel sauce according to the "Chicken & Leek Potato Bake" recipe or add your own "white sauce".
7. Drizzle a bit of olive oil to the bottom of an ovenproof dish and start layering your lasagne. Lay a portion of lasagne sheets first, a layer of tuna sauce, another layer of pasta and some of the bechamel sauce. *add cheese here if you are doing that version
8. Repeat the layers, 2 o3 3 times depending of the size of your dish and pour the remaining bechamel on top of it.
9. Bake for 30-35 minutes and serve with a rocket salad.