Lasagna of tuna belly with cockles

Ingredients for lasagna:

  • 1 can of tuna belly
  • 1 can of cockles natural (reserve a few for garnish)
  • 4 wonton pasta wafers
  • Half an onion
  • Half red pepper
  • 4 natural mushrooms
  • Half small zucchini
  • 1 glass of crushed natural tomato
  • Half a glass of homemade fried tomato
  • Salt
  • Sugar

Ingredients for bechamel:

  • 60 grams of butter
  • 50 grams of flour
  • Salt
  • Ground pepper
  • 1 glass of milk
  • 2 red peppers preserved
  • Half a glass of homemade fried tomato



For the preparation of wonton pasta, we take the 4 wafers and fry them in plenty of very hot oil. You have to fry them carefully, holding at the ends so they do not lose their shape, and we leave them at the same frying point as some churros. We reserve

We cut all the vegetables into thin julienne strips. We fry them in a not very flat pan, with a tablespoon and a half of oil until they are well poached. Next, we add the tuna belly and the cockles to the natural one, in addition to the glass of natural tomato crushed and the half glass of homemade fried tomato. Stir well and rectify with salt and sugar. Sugar only if we notice some acidity due to natural tomato.

For the bechamel, we melt the butter while we infuse the two red peppers preserved infusionamos, that is, soaked in butter until it turns a reddish hue. Then add the flour, sauté well and add the glass of homemade fried tomato. Whisk the mixture while we are incorporating the glass of milk, to achieve the desired consistency.

To place, we place a background with the béchamel sauce. Next, we put the first wafer and place the filling and the wafers indistinctly. Upon reaching the penultimate wafer, pour more of bechamel and cover with the final wafer.