Tuna Lasagne | Marine Stewardship Council

Ingredients

• 2 tins (140g) of MSC certified tuna in olive oil, drained
• 1 garlic clove, halved
• 1/2 red chilli, seeded and coarsely chopped
• 1 shallot, coarsely chopped
• One 12-ounce (340gr) jar of roasted bell peppers, drained (or roast them yourself), cut into chunks
• 1 cup (250 grams) tomato passata, from a can or a carton
• 1/2 bunch of basil, leaves only
• 1 small white onion, finely diced
• 2 vine-ripened tomatoes, seeded and diced
• ¼ bunch of oregano, leaves only
• 1 ¼ bunch of thyme, leaves only
• 1 tbsp red wine vinegar, plus extra if desired
• ¼ cup (70 g) tomato purée
• 6 sheets of lasagna, uncooked
• 1 mozzarella ball, sliced
• 1 zucchini, spiralized or cut into long thin strips
• 1 eggplant, thinly sliced lengthwise
• 6 green asparagus, spears
• 1 1⁄3 cup (150 g) grated mild gouda
• Olive oil
• Salt and pepper to taste