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Sweet Pea Tuna Lasagna

Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 1 hour
Total Time 2 hours 10 minutes

Ingredients
  

Sweet Pea Tuna Lasagna

  • 1 batch Tuna Goat Cheese Bechamel see below
  • 1 batch Fresh Lasagna Noodles see below
  • 1 batch Lemon Ricotta see below
  • 1 batch Spinach Sweet Pea Puree see below
  • 2 cups pecorino shredded
  • 1 handful micro greens for sprinkling
  • 1 handful fresh mint leaves for sprinkling

Fresh Lasagna Noodles

  • 165g (6oz) semolina flour
  • 165g (6oz) 00 flour
  • 3/4 tsp salt
  • 4 egg yolks
  • 2 eggs
  • 1 tbsp water

Tuna Goat Cheese Bechamel

  • 2 tbsp olive oil
  • 1 sweet onion diced
  • 2 cloves garlic minced
  • 454g (16oz) cremini mushrooms sliced
  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 1 cup dry white wine
  • 1 tbsp Dijon mustard heaping
  • 1 tsp salt
  • 4 cups 2% milk
  • 300g (10.5oz) goat cheese
  • 1/4 cup fresh dill finely chopped
  • 3 cans chunked tuna packed in water drained

Lemon Ricotta

  • 475g (16.75oz) ricotta
  • 1 lemon juiced
  • 1/2 tbsp olive oil
  • 3/4 tsp salt
  • 1 clove garlic minced

Spinach Sweet Pea Puree

  • 2 cups frozen peas
  • 1 cup fresh spinach tightly packed
  • 1/4 cup fresh mint leaves tightly packed
  • 1 clove garlic peeled
  • 1 lemon juiced
  • 1/2 tsp salt

Instructions
 

Fresh Lasagna Noodles

  • Pour the flours in a wide, shallow bowl. Add the salt and whisk to combine.
  • Form a well in the center of the dry ingredients. Add the yolks, eggs, and water to the well. Using a fork, whisk the yolks, eggs, and water together, gradually integrating the dry ingredients into the mixture until a sticky dough forms. Knead the dough until it comes together to form a smooth, silky ball.
  • Wrap the ball of dough with plastic wrap and let rest for 30 minutes.
  • Once the dough has rested, divide the dough into 8 pieces. Using a pasta roller, roll the dough out into sheets. The pasta should be just transparent. Dust the sheets with semolina and set aside.
  • Bring a large pot of water to a boil. Liberally salt the water and add the pasta. Cook until the sheet rise to the top, about 2 minutes. Take the sheets out of the water and lay them flat on lint-free tea towels. Set aside until ready to use.

Tuna Goat Cheese Bechamel

  • Heat the olive oil in a large, deep skillet over medium-high heat until shimmering. Add the onion and a healthy pinch of salt. Reduce the heat to low and sweat the onions for about 6 minutes. Add the garlic and saute until fragrant, about 2 minutes more.
  • Stir in the mushrooms and saute until softened and deeper in colour, about 6-8 minutes. Transfer the veg to a large plate and return the skillet to the heat.
  • Add the butter to the skillet. Once the butter has melted, whisk in the flour. Pour in the wine while stirring constantly. Whisk in the salt and mustard and slowly add the milk. 
  • Once the milk is integrated, increase the heat and cook until bubbles break the surface. Take the sauce off of the heat and add the goat cheese. Stir until the cheese melts and is fully integrated. Then stir in the tuna, dill and the reserved vegetables. Set the sauce aside to cool.

Lemon Ricotta

  • Place all of the ingredients in a bowl and whisk to combine. Set aside.

Sweet Pea Spinach Puree

  • Bring a small pot of water to a boil and add the peas. Cook for 1-2 minutes or until tender. Spoon the peas out of the water and place them in a large food processor. 
  • Add the spinach to the pot of boiling water and stir until wilted. Drain the spinach and add it to the food processor along with the garlic, lemon juice, mint, and salt. Blitz until smooth.
  • Transfer the puree to a bowl and set aside until ready to use.

Sweet Pea Lasagna

  • When ready to assemble, preheat the oven to 350°F.
  • Spoon a thin layer of the Tuna Goat Cheese Bechamel into the base of a 12x16, 5L roaster. Add a layer of noodles, followed by another layer of the bechamel. Place another layer of the noodles on top and spread the ricotta mixture on top. Add another layer of noodles. Next, spread an even layer of the puree followed by more noodles.
  • Finish the lasagna with a final layer of the bechamel and top with the shredded pecorino cheese. Cover the lasagna with tin foil and place in the oven.
  • Bake the lasagna for 30 minutes, then remove the tin foil and bake for 30 more. Turn the oven to broil and broil for 5 minutes or until the surface is brown and bubbly. Keep a close eye on it.
  • Take the lasagna out of the oven and let stand for 10 minutes before serving. Serve with a topping of fresh micro greens and mint leaves.