TUNA PANCAKE LASAGNE
- 3 x 170 g tins tuna in water, drained
- 250 g sour cream
- 125 ml mayonnaise
- 2 green peppers, chopped
- 1 bunch spring onions, finely chopped
- 20 ready-made pancakes
- 1 x 800 g jar Napolitana pasta sauce
- 2 x 200 g packets cheese sauce
Preheat oven to 190°C. Mix the tuna, sour cream, mayonnaise, peppers and spring onions together.
Place a heaped spoon of the tuna mixture into each pancake and roll up.
Pour the pasta sauce into an ovenproof dish. Top with the tuna pancakes and cover with the cheese sauce. Bake for about 15 minutes until golden and heated through.
Photo en recipe: Melissa Ann Vermeulen