Tuna Putanesca Faux Lasagna. Find Deals on Puttanesca in Pantry Staples on Amazon. Really really tasty pasta #Italian #pasta #spaghetti #seafood #dinner. Once cooked, drain the penne in a colander and carefully stir the pasta through the tomato sauce.

Once cooked, lift with tongs straight into the tuna sauce. Toss with the spinach and season. Serve in bowls, sprinkled with Parmesan, if. You can have Tuna Putanesca Faux Lasagna using 10 ingredients and 9 steps. Here is how you cook it.

Ingredients of Tuna Putanesca Faux Lasagna

1. You need 1 can of tuna in water.
2. Prepare 1 of jar tomato sauce of choice.
3. It's 1 of small onion finely chopped.
4. Prepare 2 tbsp of capres chopped.
5. It's 4 tbsp of kalamata olives chopped.
6. Prepare 3 of medium size zucchinis thinly sliced.
7. Prepare of grated parmesan cheese.
8. Prepare of grated mozzarella cheese.
9. Prepare of bread crumbs.
10. It's of hot sauce.

Repeat the noodle and tuna layering three more times, topping with the remaining flour mixture. Sprinkle the pepper evenly on top of the casserole. Interestingly, although some Italians think of it as 'fast food' for lazy singles, it actually became a traditional Bolognese dish as a result of historical events and post war changes in the Italian diet. Cauliflower "pizza" with home made grilled pepper cream "ajvar".

Tuna Putanesca Faux Lasagna instructions

1. Mix all ingredients except cheeses, bread crumbs & hot sauce.
2. Cover the bottom of a lasagna plate with a little bit of sauce mix.
3. Layer some zucchini slices.
4. Add some of sauce mix on top and repeat step 3 & 4.
5. Sprinkle top with cheeses & bread crumbs.
6. Cook uncover aprox. 1 hour in preheated oven at 400º.
7. Broil couple of minutes till top is crispy & brown.
8. Remove from oven and let sit 15 minutes before serving.
9. Enjoy!.

Here is how you achieve it. Ingredients of Cauliflower "pizza" with home made grilled pepper cream "ajvar" Prepare of cauliflower. You need of cheddar type cheese. Spread with one half of the ricotta cheese mixture. Top with one-third of the arugula and one-quarter of the bell pepper sauce.