Ingredients:
- 6 sheets of Dona Elena Al Dente Lasagna
- 1/3 cup Dona Elena Pure Olive Oil
- 3 tbsp. chopped white onions
- 1 tbsp. chopped garlic
- 2 tsps. Italian herbs seasoning
- 6 pcs Dona Elena Flat Fillet Anchovies, chopped
- 3 cups Dona Elena Diced Tomatoes, crushed
- 1 tsp salt
- 1 tsp black pepper
- 2 cans Dona Elena 100% Tna Chunks in Sunflower Oil 185g, drained
- 1 cup cream cheese (room temperature)
- 1 cup mozzarella cheese (1⁄2 cup for cheese mixture & 1⁄2 cup for toppings)
- 1 cup parmesan cheese (1⁄2 cup for cheese mixture & 1⁄2 cup for toppings)
- 1 medium sized egg
- 3 tbsp. chopped flat parsley
- 6 tbsp. Dona Elena Classic Green Pesto
Procedure:
- Boil water in a big pot and add salt.
- Once the water is in a rolling boil add the lasagna sheets and cook based on package instructions.
- While cooking the lasagna, sauté the onions, garlic, and the anchovies.
- Add the diced tomatoes (crushed) and Italian herbs seasoning.
- Drain the tuna chunks and add to the tomato sauce mixture.
- Mix it gently and simmer for a few minutes then turn off the heat.
- When the lasagna is cooked or al dente, drain the hot water and fill the pot with cold water to stop the cooking process.
- Strain the lasagna sheets and line it up on a tray.
- In a mixing bowl mix cream cheese, 1⁄2 cup mozzarella, 1⁄2 cup grated parmesan, parsley, and egg. Mix until combined well.
- Spread the 3 cheese mixture and the tuna tomato sauce in the lasagna sheets evenly and roll it up.
- In a baking pan drizzle pure olive oil & spread the tuna tomato sauce on the bottom.
- Transfer all the lasagna roll ups in the baking pan.
- Put more tuna tomato sauce on top and add green pesto on top of each lasagna roll up.
- Top the lasagna roll-up with the remaining mozzarella and parmesan cheese.
- Cover the baking pan with foil and bake the lasagna in a preheated oven at 200 C for around 30 mins.
- Uncover the lasagna and bake again for 10 mins. if you want to have a cheese crust.