Vegetarian Lasagna with Tuna

VEGETARIAN LASAGNA WITH TUNA

2 Cans of Marhel Premium tuna in Avocado Oil

3 Italian pumpkins

1/2 liter of sour cream

200 grams of manchego cheese

100 grams of mushrooms

Prego sauce

Salt and pepper to taste

1. Slice Italian pumpkin to long and thin slices with the help of a Mandoline slicer.

2. In an oven dish, a pumpkin bed is placed and then Marhel Premium tuna in Avocado Oil with sliced mushrooms.

3. A little Prego sauce, sour cream and then another layer of Italian pumpkin.

4. Complete a total of 3 layers.

5. Put grated Manchego cheese on top and put in oven at 140ºC for 10 min.

6. Cool off and serve.