Preparation time: 20min
Cooking time: 50 min
Serves 6

 INGREDIENTS

• 6 sheets of lasagna
• 2 zucchinis
• 5 oz canned tuna
• 1 lb tomato pulp
• 1 chopped onion
• 8 oz butter
• 1/3 cup flour
• 2 cups milk
• 2 oz grated Emmental cheese
• Salt/pepper/nutmeg

METHOD

In a saucepan, brown the onions with a tablespoon of oil, then add the tomato pulp. Simmer for 15 minutes, then add the tuna.

In another saucepan, melt the butter over medium heat then whisk in the flour for 3 minutes.

Remove from heat, then add the milk gradually while whisking, then put back on the stove and cook until the Béchamel sauce thickens. Season with salt and nutmeg.

Wash and cut the zucchini into thin slices.

Assembly: Put tomato sauce in the miniature stockpots, then top with slices of zucchini, a lasagna sheet and Béchamel sauce. Repeat this layering, ending with Béchamel sauce and sprinkle with Emmental cheese.

Preheat the oven to 180°C (355°F) and bake for 35 minutes.