Sardine lasagne - a twisted recipe you’ve got to taste!
- 1 box dry lasagne (8 oz)
- 3 cloves Garlic
- 4 tbsp Olive Oil
- 1 tsp dry oregano
- 2 tbsp Dry chili
- 1 bunch Basil
- 3 Sweet red peppers
- 2 cups tomato sauce
- 2 tins of NURI Spiced Sardines in Tomato Sauce
- Salt and pepper
- 2 cups beschamel, homemade or bought
- Parmesan for grating
Boil the lasagne per package instructions.
Small dice the peppers and the white onions. Mince the garlic.
Heat the olive oil and swirl through it the garlic, oregano and dried chili flakes. When fragrant, add the onions and sweet peppers and sautee until lightly caramelized. Slowly add in the tomato passatta and allow to simmer for 30 minutes. Season with salt and pepper to taste.
Meanwhile prepare the beschamel to your favorite recipe or use a packaged beschamel sauce.
Layer the lasagne with the pepper and onion tomato sauce, the sardines and the bescamel until you’ve filled your baking dish, finishing with beschamel, beautiful sardines and some gratings of parmesan cheese. Bake at 180 degrees until bubbly