Mediterranean lasagna

Few days ago, when it was dark and rainy outside, I desperately craved something warm and cozy for dinner.

My Mediterranean lasagna turned out to be rich for its taste and a great alternative for basic minced meat version. If you invite your friends (or your mom!) for a visit, you can wow them by saying that everything was made from scratch (except the sheets of lasagna). But hey, there's always the next time.

With a huge bowl of double cheese salad (which unfortunately was so good that it ended up in our mouths instead of pics) the dinner was fresh and hearty at the same time – not to mention that it tasted really yummy!

You need:
10-15 lasagna sheets (depending of the casserole's size)
2 cans of tuna fish
200g feta cheese
grated cheese

for the red sauce:
1 small zucchini
3 spring onions (mine were tiny)
3 cloves of garlic
40g tomato paste
500g chopped tomatos
250g artichoke hearts

season with s&p, drizzle of chili oil, dried chili flakes, paprika and herbs (oregano!)

white sauce:
4 tablespoons of flour
50g butter
7dl milk
fresh chives

season with salt and lemon pepper or white pepper

double cheese salad:

mix of spinach, beetroot leaves and rocket

1 red pepper

1 small cucumber

2 small tomatoes

100g cottage cheese

100g feta cheese

handful of green olives

marinated garlic cloves

for dressing, mix olive oil, drizzle of lemon juice and three tablespoons of red pesto

Start by making the red sauce. Dice the zucchinis and chop the spring onions. When the pan is hot, pour a splash of olive oil  and toss in the greens with crushed garlic. When zucchinis have softened a bit, add chopped tomatoes and tomato paste. Season and let it simmer for 10-15 minutes. Drain and chop can of artichoke hearts and mix them in.

For the white sauce, start by melting the butter in non-stick pan. Make sure that the pan isn't too hot. (Otherwise it will burn, trust me.) Add flour and blend.

At this point, keyword is mix, mix, mix! Start adding the milk little by little while keeping the pan in medium heat. Toss in chopped chives and season. Let it simmer until the sauce has thickened. 

Preheat the oven to 200°c. Run the casserole through with butter.

Start piling the lasagna by adding quarter of the red sauce. Add crumbs of feta and chunks of tuna. Coat with white sauce and sheets of pasta. Repeat until the casserole is almost full. Coat last layers of lasagna sheets only with white sauce and grated cheese.

Bake 30-40 minutes or until the cheese is golden brown and the sheets fully cooked.