Tuna lasagna with green vegetables and celery-ricotta sauce

Name: tuna lasagna with green vegetables and celery-ricotta sauce
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 zucchini; 40 g celery; 320 g tuna in olive oil; 40 g unsalted butter; 40 g flour; 400 ml semi skimmed milk; 250 g ricotta; 250 g fresh lasagne all'uovo; 450 g fine frozen garden peas; 75 g grated mature cheese 30

Lasagna with zucchini, celery, tuna, ricotta, garden peas and cheese.

Ingredients

Kitchen Stuff

1 baking dish (20 x 30 cm, greased)

Directions

Preheat the oven to 200 ° C.
Cut the courgettes into cubes of 1 cm (brunoise) and finely chop the celery. Drain the tuna in a sieve.
Heat the butter in a saucepan, add the flour and cook on low heat while stirring until the flower starts to light (roux).
This takes about 5 minutes. Add the milk while stirring, bring to a boil and cook gently on a low heat for 5 minutes.
Remove the pan from the heat. Stir in the ricotta and celery and season with salt and pepper.
Cover the bottom of the oven dish with a layer of sauce, 4 sheets of lasagna, a layer of zucchini and garden peas.
Continue with a layer of tuna and a layer of sauce. Continue to make layers until the lasagne, vegetables, tuna and sauce are gone.
Make sure you finish with a layer of sauce.
Sprinkle with the cheese and bake for about 35 minutes in the middle of the oven.