Tuna And Bean Arrabiata Lasagne - cooking recipe

Ingredients

2 tbsp olive oil
2 None onions, peeled and finely chopped
3-4 None garlic cloves, peeled and finely chopped
2 tbsp dried basil
1 None chilli, trimmed and sliced into rings, plus extra whole chillies to garnish (optional)
3 tbsp tomato puree
150 ml vegetable stock
2 x 400 g cans chopped tomatoes
Pinch None caster sugar
2 x 230 g cans tuna, drained
2 x 400 g cans red kidney beans, drained
150 g cheddar, grated (plus extra for topping)
20-26 None dried lasagne sheets
125 g mozzarella cheese, sliced
None None basil leaves, to garnish (optional)

Preparation

For the arrabiata sauce, heat the oil in a large, deep frying pan. Add the onions, garlic, dried basil and chili. Saute, stirring, for 3-5 mins until the onion has softened. Stir in the tomato puree and cook for another minute. Stir in the stock and chopped tomatoes. Add the sugar and season to taste. Simmer for 6 mins, then remove from heat and stir in the tuna and beans.
Spoon a layer of the sauce into the bottom of a large baking dish, sprinkle with some mozzarella, then cover with a layer of lasagne noodles. Repeat the layers until all the ingredients have been used up, finishing with a layer of lasagne sheets and a thin layer of the sauce.
Top with the remaining mozzarella and the Parmesan. Transfer to the oven and bake for 45 mins. Serve garnished with basil leaves and whole chilies (if using).