250g lasagne sheets
2 x 200g cans tuna, drained
450g tomato passata
9 pitted black olives, roughly chopped
225g baby spinach
salt and pepper
250g ricotta cheese
4tbsp low fat milk
2 tbsp grated parmesan
- preheat oven to 200 degree celcius and grease shallow ovenproof dish.
- flake tuna, put into frying pan and add the passata. heat gently. stir in olive and spinach, then add black pepper to taste. cover and simmer gently 5 min to wilt the spinach
- spoon a third of tuna sauce into the dish. cover with a layer of lasagne sheets. spreadh half remaining tuna mixture on top and cover with lasagne sheets, then repeat.
- mix ricotta with milk and season to taste. spoon over top of lasagne, then sprinkle with parmesan. bake for 30 min or until very hot. serve immediately.