10 Lasagne  sheets
800g peeled tomato
Butter to taste
Italian parsley to taste
100g tuna in olive oil
4 tbsp olive oil
Oregano to taste
200g shrimp
200g mozzarella cheese
2 tbsp grated bread
1 tbsp pickled capers

Cooking Procedure:

1. In a pot, cook the tomatoes for about 10 minutes in the oil, shrimp , broken tuna, olives and the capers coarsely chopped, a pinch of oregano, the chopped Italian parsley and finally a little salt and pepper.
2. Grease a baking pan with the butter then pour a layer of sauce and then one of Lasagna, cover with another layer of sauce then some mozzarella cut in cubes, then again the Lasagna.
3. Keep adding layers over layers until the Lasagne  are finish, leaving as last layer the one made with sauce. Sprinkle with the bread crumbs. Cook in the oven for twenty minutes at 200/250°C. Let cool for ten minutes before serving.

*If you’d like, the lasagne can be pre-cooked. Dip them in salted boiling water for three minutes, then cool them off in cold water, dry them with a clean kitchen towel and proceed with the recipe.

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