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| Tuna Crepe Lasagna |
Put a twist on your typical lasagna with this dish, which is so easy to prepare.
Prep Time: 25 minutes
Cooking Time: 90 minutes
Ingredients (makes one 10-inch round lasagna):
- 1/3 cup corn oil
- 3 tablespoons garlic, minced
- 1 1/2 cups onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup red bell pepper, cubed
- 1/2 cup green bell pepper, cubed
- 3 cups whole peeled tomatoes, chopped
- 1 1/2 teaspoons dried basil
- 1 teaspoon dried oregano leaves
- salt and freshly ground pepper
- 3 cans tuna chunks in water, drained
- 100 grams grated Parmesan cheese
1. Heat a 10-inch nonstick crepe pan until water sprinkled on top sizzles. Pour 1/3 cup of the crepe batter and swirl pan to distribute mixture. When bubbles start to form, loosen the sides of the crepe, then flip to cook the other side. Transfer to a plate. Repeat with the remaining batter. Cool well.
2. Saute garlic and onions in oil. Cook until translucent. Add chopped celery and bell peppers, then mix in tomatoes. Boil then simmer for 30 minutes or until reduced. Add herbs and season to taste. Mix in tuna.
3. To assemble: Spread some sauce on the bottom of a buttered baking dish. Lay two sheets of cooked crepes. Spread some more sauce on top followed with two layers of crepes. Repeat layers ending with the tomato mixture. Top with grated Parmesan cheese. Bake in a preheated 350oF oven for 20 minutes or until cheese melts.
Make the crepe batter: Whisk 2 cups all-purpose flour and 4 eggs with 1 cup milk until free of lumps, then add 2 cups milk to achieve a liquid consistency. Add more milk if necessary. Let it rest for 30 minutes.
2. Saute garlic and onions in oil. Cook until translucent. Add chopped celery and bell peppers, then mix in tomatoes. Boil then simmer for 30 minutes or until reduced. Add herbs and season to taste. Mix in tuna.
3. To assemble: Spread some sauce on the bottom of a buttered baking dish. Lay two sheets of cooked crepes. Spread some more sauce on top followed with two layers of crepes. Repeat layers ending with the tomato mixture. Top with grated Parmesan cheese. Bake in a preheated 350oF oven for 20 minutes or until cheese melts.
Make the crepe batter: Whisk 2 cups all-purpose flour and 4 eggs with 1 cup milk until free of lumps, then add 2 cups milk to achieve a liquid consistency. Add more milk if necessary. Let it rest for 30 minutes.
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