As Americans, we see a can of tuna and get pretty excited about tuna salad. Italians, on the other hand, consider a can of tuna and envision rich sauces, bold experiments, and exquisite recipes, including this luscious lasagna. In Italy, not only do they class up what they do with canned tuna, they actually class up canned tuna. Luxury brands are dedicated to improving it year after year. We should tear a page right out of their playbook. Just sayin’.
- Yield: 6 to 8 Servings
- Total Time: 1 Hour 15 Minutes
- 1 Tbsp extra-virgin olive oil
- 1 onion, diced
- 2 stalks celery
- 2 cloves garlic, minced
- 1 28-oz can of crushed or pureed tomatoes
- ½ cup Parmesan cheese, shredded or grated
- 1 cup green olives, pitted, halved
- 15 oz ricotta cheese
- 3 5-oz cans tuna in water, drained
- 1 Tbsp dried oregano
- 9 oz no-boil (oven-ready) lasagna noodles
- 4 cups mozzarella cheese, shredded
- Preheat the oven to 350°F. Place a skillet over medium heat. Add 1 tablespoon of olive oil. When the oil begins to shimmer, add the onion and celery and sauté for 6–8 minutes, until translucent. Add the garlic and sauté another 2 minutes. Carefully pour in the tomatoes, then stir in the Parmesan, olives, ricotta, tuna, and oregano. Reduce the heat to low and let the sauce simmer for 15 minutes.
- In a baking dish, spread 1 cup of the sauce over the bottom. Over that, add a single layer of noodles. Add another cup of sauce, and sprinkle with ¾ cup of the mozzarella. Repeat three more times (noodles, sauce, cheese). If you find you have remaining ingredients for another layer, go for it! Top with any remaining cheese. Cover tightly with aluminum foil. Bake for 30 minutes.
- Remove the lasagna from the oven, uncover, and return to oven for 10–15 minutes, or until top is lightly browned. Allow the lasagna to rest for 10 minutes before slicing and serving.