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Tuna, Caper and Ricotta Lasagne

Published on July 28, 2022 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1
    • 1
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Tuna, Caper and Ricotta Lasagne

Lasagne would have to be one of the most popular pasta dishes. It’s right up there when it comes to family favourites. There are many versions and adaptations of this quintessential dish, we’ve even given some of our variations at the bottom, of this page. Give this tuna, caper and ricotta lasagne a try next time your craving comfort food.

Tuna Caper and Ricotta Lasagne

Recipe Views: 3,496

Tip:  Make sure you put a little sauce down in the pan first so that the first layer of pasta does not stick to the pan.

Did you know: The origins of the word lasagne or lasagna can be traced back to Ancient Greece. Lasagne is the plural word for one sheet of lasagna and is used regionally throughout Italy. Referencing lasagne or lasagna depends on whether you’re in the northern or southern regions of Italy. The plural form is mostly used in British English, while American English is known to use the singular version. The Italian favourite that we all know and love originated in Italy in the city of Naples during the middle ages. Source.

If you’re a fan of lasagne and like our tuna, caper and ricotta lasagne, we have more variations of this wonderful dish on the Seafood Experts website. Check these out after you’ve printed this one out.

Salmon Lasagne

Salmon Lasagne

Tuna leek corn Lasagne

Tuna leek corn Lasagne

Picture of Salmon pesto ricotta lasagna

Salmon pesto ricotta lasagna

 

If you’re looking for more inspirational and tasty tuna recipe ideas, check out our complete range of easy to make tuna recipes.

 

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  • 1 rating

Ingredients

  • 6 Lasagne sheets
  • 2 tbs Extra virgin olive oil
  • 1 Brown onion, thinly sliced
  • 2 Garlic cloves, minced
  • 1x400g tin of diced tomatoes
  • ½ cup Water
  • 2 tbs Baby capers
  • 2 x 185g cans Safcol Tuna in Springwater, drained
  • 500g Full-fat ricotta
  • Lemon, zest only
  • 1 bunch Basil
  • Salt and pepper

Instructions

  1. Preheat a fan-forced oven to 180°C
  2. Heat olive oil in a heavy-based wide saucepan over a low heat, then add onions and garlic. Cook, stirring frequently, for about 5 minutes until softened. Add diced tomatoes, water, capers and tuna and cook for 10 minutes until slightly reduced. Check seasoning and adjust if needed
  3. Meanwhile, mix ricotta with lemon zest and 2tbs chopped basil
  4. In a 20x30cm baking dish, spread a spoonful of tuna mixture over the bottom, then cover the base in a single layer with lasagne sheets.
  5. Spread another spoonful of tuna mixture over sheets, followed by a handful of the ricotta mixture.
  6. Top with more lasagne sheets and repeat the process until all sheets have been used. Ensure there is enough tuna filling and ricotta left for the top layer.
  7. Cover with foil and bake in preheated oven for 40 minutes or until the pasta has cooked through
  8. Remove foil and cook for further 5-10 minutes until top has lightly caramelised
  9. Serve immediately

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