Lasagna with Eggplant and Tuna

To prepare a delicious lasagna with eggplant and tuna, we start by boiling the lasagna sheets according to the instructions provided on the package. Once boiled, we carefully drain them and lay them on a clean towel to dry, so as to eliminate excess water. Meanwhile, we preheat the oven to 220 degrees Celsius, getting ready to bake the ingredients.

Next, we take the eggplants and cut them into slices about 0.5 cm thick. It is important to dry them well so that they do not release too much water during baking. We place the eggplant slices on a large tray, brush each piece with a little oil using a brush, to give them a savory taste and help them brown. We bake the eggplants in the oven for 30 minutes, until they become golden and tender.

Meanwhile, we take care of the other ingredients. We slice the tomatoes into thin rounds, and then we focus on the cheese. Grate the cheese and telemea separately, being careful not to mix them, as each will add a distinct flavor to the dish. We peel the garlic and crush it using a press, obtaining a fragrant paste. We also drain the canned tuna, preparing it to use in the layers of the lasagna.

In a heat-resistant dish, we put a small amount of oil on the bottom to prevent sticking. We start building the layers: we sprinkle a layer of grated cheese, followed by a sheet of lasagna. On top of this, we add a generous layer of baked eggplant, and on each slice of eggplant, we place a piece of tuna, a little crushed garlic, and to enhance the flavors, a splash of tomato sauce.

We continue to alternate the layers, repeating the process until we finish with a sheet of lasagna. On top, we place all the grated telemea cheese, which will form a delicious crust during baking. We place the dish in the oven and let it bake for about 30 minutes, or until the cheese on top becomes golden and appetizing.

After taking the lasagna out of the oven, we let it cool for 10 minutes to make it easier to cut. This eggplant and tuna lasagna is not only tasty but also healthy, combining Mediterranean flavors with the creamy texture of cheese. Served warm, it will surely be a delight for family and friends, bringing a touch of joy to every plate. Enjoy your meal!

 Ingredients: -3 medium eggplants or 2 large ones -250g lasagna (I found large sheets, just the right size for my dish) -120g cheese -120g telemea (I used cow's milk) -a can of tuna -a head of garlic -6 large tomatoes -7 tablespoons of olive oil -a bit of tomato sauce -salt -pepper

 Tags:  cheese garlic tomatoes oil cheese telemea olives eggplant vegetarian recipes