{"id":4999,"date":"2019-03-22T14:10:36","date_gmt":"2019-03-22T14:10:36","guid":{"rendered":"https:\/\/callipo.com\/?p=4999"},"modified":"2022-07-20T12:08:16","modified_gmt":"2022-07-20T10:08:16","slug":"tuna-and-lentils-lasagnette","status":"publish","type":"post","link":"https:\/\/callipo.com\/en\/recipes\/tuna-and-lentils-lasagnette\/","title":{"rendered":"Tuna and lentils lasagnette"},"content":{"rendered":"
[vc_row margin_top=”60px” anchor=”ricetta-descrizione”][vc_column width=”2\/3″][vc_custom_heading text=”Preparation” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”][vc_column_text]Besciamella: in a saucepan, melt butter on a medium heat. Add flour and stirring up to toast. Dilute with hot milk and broth. Keep on stirring until besciamella is thick. Add salt and pepper, season with cheese and aromatize with minced rosemary.<\/p>\n
Anoint a baking-pan, and cover the bottom with a pasta rectangle, then spread a besciamella layer and cover with tuna chunks with lentils and thyme.<\/p>\n
Prepare lasagna by overlapping pasta layers, besciamella, tuna chunks and thyme. Finish with a top layer of besciamella. Put lasagna in the oven at 185\u00b0 and cook for 30 minutes. Complete with more tuna chunks, decorate with thyme and serve.[\/vc_column_text][\/vc_column][vc_column width=”1\/3″][vc_custom_heading text=”Ingredients (serves 4)” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>3 jars of 170 g CALLIPO Tuna Chunks with Lentils and Thyme in Olive Oil<\/strong><\/span><\/div><\/li>
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\n\t<\/i>\n<\/div><\/div><\/div>\n<\/div>250 g egg pasta sheet for lasagne<\/span><\/div><\/li><\/ul><\/div>[\/vc_column][\/vc_row][vc_row margin_top=”60px” anchor=”ricetta-ingredienti”][vc_column width=”2\/3″ el_id=”ricetta_video”][vc_custom_heading text=”Video Recipe” font_container=”tag:h3|text_align:left” use_theme_fonts=”yes”]
![](\"https:\/\/i.ytimg.com\/vi\/tH-VYiYdbSo\/maxresdefault.jpg\"\/)
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