Tuna Lasagna from The Tinned Fish Cookbook: Easy-To-Make Meals from Ocean to Plate by Bart van Olphen

Ingredients

• 1 garlic clove, halved
• ½ red chile, seeded and coarsely chopped
• 1 shallot, coarsely chopped
• One 12-ounce (340 g) jar of roasted bell peppers, drained (or roast them yourself), cut into chunks
• 1 cup (250 g) tomato passata, from a can or a carton
• ½ bunch of basil, leaves only
• 1 small white onion, finely diced
• 2 vine-ripened tomatoes, seeded and diced
• ¼ bunch of oregano, leaves only
• ¼ bunch of thyme, leaves only
• 1 tablespoon red wine vinegar, plus extra if desired
• ¼ cup (70 g) tomato purée
• Two 5-ounce (140 g) tins of tuna in olive oil, drained
• 1 mozzarella ball, sliced
• 6 sheets of lasagna, uncooked
• 1 eggplant, thinly sliced lengthwise
• 1 zucchini, spiralized or cut into long thin strips
• 1⅓ cup (150 g) grated mild Gouda
• 6 green asparagus spears
• Salt and pepper, to taste
• Olive oil