Tuna and vegetable lasagna recipe

In this recipe we bring a very healthy option so that children can consume two very important food groups for their correct development and that they do not usually want: vegetables and fish. We will introduce them into delicious lasagna, bathed in abundant béchamel sauce. Keeping in mind that you can use the vegetables you want, I tried to adapt the options that children consume the most. Let’s see the ingredients of this succulent recipe and learn to prepare tuna and vegetable lasagna easily.

Ingredients to make Tuna and Vegetable Lasagna:

• 8 units of precooked lasagna sheets
• 1 unit of béchamel sauce
• 8 slices of mozzarella cheese
• 1 can of sweet corn
• 1 can of tuna
• 250 grams of Mushrooms
• 1 bunch of fresh Asparagus
• 20 milliliters of olive oil
• 150 grams of Parmesan cheese
• 1 pinch of salt
• 1 pinch of black pepper
• 1 pinch of oregano

How to make Tuna and Vegetable Lasagna:

1. The first step to make this homemade lasagnarecipe is to prepare the ingredients.
2. We are going to cook thefresh asparagus.
3. To do this, we must bring a pot with enough water over high heat and, once the water is boiling, add the asparagus with a little salt.
4. Cook for approximately 5 minutes and remove them.
5. Bring a skillet over medium heat, add the olive oil and sauté the mushrooms.
6. Add the asparagus with a little salt and pepper. Sauté for a few more minutes and turn off the heat.
7. Take the vegetables that we sautéed to a bowl once they are cold, add the sweet corn and mix the lasagna filling
8. Add the tunaand mix very well with the vegetables that are in the bowl.
9. We are going to make each of the lasagna individually, and then we take one of the lasagna sheets to a previously greased refractory, cover very well with béchamel sauce.
10. Add a bit of the homemade lasagna fillingas shown in the image, it is important that it is well distributed throughout the preparation. Remember that if you wish you can add more vegetables that you like.
11. Cover the filling with mozzarella cheeseand add another sheet of lasagna on top.
12. Bathe the last layer again with béchamel sauce; add mozzarella cheese and Parmesan cheese. Take the individual refractories to the oven at 180ºCuntil the cheese gratin
13. Cut a slice of the tuna and vegetable lasagnaand decorate with some asparagus tips. Remember if you want to add more vegetables to the taste of each of the cooks you can do it. You can accompany this dish with a warm salad, grilled chicken or whatever you like best.