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Ingredients (4 servings)
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300 g Thunfisch in Olivenöl
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250 g Frische Lasagneblätter
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2 Stk. Melanzani
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2 Stk. Zwiebeln
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250 ml Rama Cremefine
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150 g Almliesl Gouda
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Salz, Pfeffer und Olivenöl
Preparation
- Preheat the oven to 180 degrees. Wash and finely dice the eggplants, peel and finely chop the onions.
- Heat a little oil from the tuna can or extra olive oil in a pan, sauté the onions and eggplants for 8 minutes, then stir in the drained tuna and Rama Cremefine, and season with salt and pepper.
- In a baking dish, alternately layer the tuna-eggplant sauce and the lasagna sheets until all ingredients are used.
- Grate the Gouda, sprinkle evenly over the lasagna, and bake in the oven for about 25 minutes until golden brown.
