Putanesca Lasagna

• 1 (15 oz) can tuna in oil, drained, 2 tbsp oil reserved
• 5 None anchovy fillets, finely chopped
• 3 cloves garlic, minced
• 1 tsp dried oregano leaves
• 1/2 tsp dried chili flakes
• 2 (13.5 oz) cans diced tomatoes
• 1/2 cup pitted black olives, thickly sliced
• 1 tbsp baby capers, rinsed, chopped
• 10 None dried lasagna sheets
• 3 tbsp pizza cheese, grated

1. Preheat oven to 400u0b0F. Grease a 12x8 inch baking dish.
2. Heat reserved tuna oil in a frying pan over medium heat. Add anchovies, garlic, oregano and chili. Cook for 1 min, or until fragrant. Add tomatoes, olives and capers. Season. Simmer, covered, for 8 mins, or until sauce thickens slightly. Remove from heat, add tuna and season.
3. Spread 1/5 of the tuna mixture into prepared dish. Top with 2 1/2 lasagna sheets, breaking to fit. Repeat layers of tuna mixture and lasagna sheets 3 more times. Top with remaining tuna mixture. Drizzle with 1/4 cup water then sprinkle with cheese.
4. Bake for 30 mins, or until golden and bubbling and pasta is tender. Let cool for 10 mins then serve.

oil reserved, anchovy, garlic, oregano, chili flakes, tomatoes, black olives, baby capers, lasagna sheets, pizza cheese

Taken from recipes-plus.com/api/v2.0/recipes/24351 (may not work)