Ingredients
575 g jar of tomato pasta sauce
4 sheets of fresh lasagna
100 g baby spinach leaves
2 x 425 g cans Sirena tuna in springwater, drained
485 g jar creamy pasta sauce
¼ cup grated Parmesan to serve
¼ cup chopped basil to serve
Method
- Spoon 2 tablespoons of tomato pasta sauce into the base of 4 individual 2-cup capacity ovenproof dishes.
- Using lasagne pasta sheets, spinach leaves, drained tuna and creamy pasta sauce, alternate ingredients as you layer them into the dishes. Spread over remaining pasta sauce. Bake at 200°C (180°C fan forced) for 20 min or until cooked through.
- Serve topped with grated parmesan cheese and chopped fresh basil if desired. Serve with a fresh rocket salad.
