Tuna lasagna with Bechamel de Morrones

Should I be honest? I would never have made a tuna lasagna . I like tuna, of course. Canned tuna, I mean. For a fresh salad, you could use it. But in pasta, I don't know, I just don't like the combination.

Much less would I have made a tuna lasagna with bechamel. Much less. But it turned out that one day I tried, I don't remember where, some tuna cannelloni, just like that, with bechamel. I loved them. And I came out of the closet.

So here I leave you my tuna lasagna, this time with a bell pepper bechamel that I loved making, pay attention because it's the touch.

Ingredients

For 3 portions

• 4 sheets of lasagna dough (you can use store-bought ones, but if not, see how to make homemade lasagna dough )
• 2 tuna cans
• 2 Green onions
• 1 garlic clove
• 1/2 onion
• 1/2 Red Mryr
• 1 tomato
• 2 tbsp tomato puree
• 7-8 olives
• 4 slices of buttery cheese (or other cheese that melts)
• Grated Parmesan
• Oil, salt and pepper

For the bell pepper bechamel

• 40g. of butter
• 40g of flour
• 1/2 liter of milk
• 1/2 Red Mryr
• Salt and pepper

Tuna lasagna recipe

This is done

1. Tuna lasagna filling : Chop the bell pepper, garlic, onion, tomato, and spring onion and sauté them in a little oil. Once the onion is translucent, add the tuna, breaking it up well with a fork, and the tomato puree. Cook for another 5 minutes. Once off the heat, add the chopped olives and set aside.
2. The bell pepper béchamel: Cut the bell pepper into chunks and sauté in a covered pan over low heat until very soft. Add salt to aid the process. It will take a while to cook to your desired consistency, about half an hour. You can do any of the other steps during this process. Once it's very soft, blend with a mixer until you have a fine paste. Now for the white sauce: melt the butter in a pan, add the flour all at once, and cook until golden brown, for a few minutes. Add the warm milk all at once and stir at a minimum speed with a wooden spoon until everything is well combined. Season with salt and pepper. You'll have a classic white sauce. If you want more details to make it perfect, you can read this post: how to make a white sauce . In this case, I don't add nutmeg because I want the bell pepper to be the protagonist of the flavor. Once off the heat, add the crushed bell pepper mixture to the white sauce. Mix until well combined and set aside.
3. Assembling the lasagna: Place the lasagna sheets (homemade or store-bought) in boiling water for about a minute. Set aside and assemble the lasagna: at the bottom of the dish, add a little bell pepper bechamel, then a lasagna sheet, tuna filling, bell pepper bechamel, a lasagna sheet, and so on until you have about 3 or 4 layers. Finish with a lasagna sheet, a generous amount of bell pepper bechamel on top (reserve most of it for this step), and then the buttery cheese slices and a sprinkle of grated Parmesan cheese.
4. Bake for about 15-20 minutes or until the top is golden.
5. Let it rest for 10-15 minutes before serving. This step is important for any lasagna, as otherwise it will fall apart when cut.

And here is my tuna lasagna

It is not very photogenic but the flavor is impeccable.

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