1tablespoon extra virgin olive oil
1brown onion, finely chopped
2zucchini, coarsely chopped
1red capsicum, deseeded, coarsely chopped
2garlic cloves, crushed
400g can diced tomatoes
250ml (1 cup) passata
1teaspoon dried oregano
Large pinch of sugar
425g can tuna in oil, drained, flaked into large pieces
500g smooth ricotta
1lemon, rind finely grated
1egg, lightly whisked
200g (2 cups) grated three cheese blend see note
5-6fresh lasagne sheets
1/3cup fresh continental parsley leaves
Preheat oven to 190°C/170°C fan forced. Lightly grease a 19 x 25cm (base measurement) baking dish. Heat the oil in a large, deep frying pan over medium heat. Add the onion, zucchini and capsicum. Cook, stirring often, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.How to chop and slice onions.
Stir in the tomato, passata, oregano and sugar. Season. Add the tuna and gently fold to combine.
Combine the ricotta, lemon rind and egg in a bowl. Season with salt and stir until smooth. Add half the grated cheese.
Cover the base of the prepared dish with a layer of lasagne sheets, trimming to fit. Spread one-third of the tuna mixture over, then top with another layer of lasagne sheets. Repeat with the remaining tuna mixture and lasagne sheets, finishing with a layer of lasagne sheets.
Spread the ricotta mixture over the top of the lasagne. Sprinkle with parsley leaves and the remaining grated cheese. Bake for 40-45 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.