Tuna and Courgette Lasange

This is a quick and easy tea to make and is extremely tasty!

Ingredients (makes about 4 portions):

Enough of Alice's Basic Tomato Sauce (see Alice's Basics section)

2 Tins of Tuna

Medium bowl of frozen peas

9-12 Lasange Sheets

2 Mozzarella Balls

2 Courgettes (finely Sliced)

1 Red Onion (finely Sliced)

Handful finely grated Parmesan

Generous handful chopped Parsley

4 Garlic Cloves, finely chopped/crushed

Low fat natural yoghurt 

Olive Oil

Salt and Pepper

Splash of White Wine

Method:

1. Fry the courgettes and garlic in oil in a wok/frying pan until gently browned then set aside on a tray lined with kitchen roll for later.
2. Next preheat the oven to 180 degrees and add the onions (and more oil if needed) to the pan. Once the onions begin to soften add the splash of wine and cook off the alcohol before adding the tomato sauce (save a little back) from Alice's Basics. You can make the tomato sauce as you go along or add some you made earlier. Season to taste.
3. Once the sauce is the right consistency stir in the tuna, peas and a large tablespoon of natural yoghurt. Cook for a further minute or two and now it's time to build the lasange!
4. In an ovenproof dish of your choosing pour in the remaining tomato sauce and spread across the bottom. Lay a layer of lasange sheets (3-4) then spread over a layer of your tuna/tomatoey sauce. Dot with courgette circles, torn bits of mozzarella, natural yoghurt (if you like) and parsley.
5. Repeat this 2-3 times until dish is almost full then top with a layer of lasange sheets, spread over some natural yoghurt, lay over courgettes in a 'fish scale' type arrangement. tear over mozzarella and sprinkle with Parmesan and Parsley. Drizzle over a little Olive Oil and put in the oven on a middle shelf. Bake for 20-25 minutes and serve!