Tuna lasagna

Soak the plates until they are soft.

In a frying pan, fry two cloves of garlic and half an onion, add the 4 cans of tuna fish.

Add the ratatouille and the tomato brick, I added a little water to take advantage of the leftover tomato brick.

Add a little salt and wait for the tomato to reduce.

Assemble a layer of plates and a layer of the cooked mixture and intersperse with a little cheese in the middle if desired.

For the béchamel sauce, cook a quarter of an onion together with the zucchini, over medium heat, covering the pan so that it releases the water. Once cooked, grind it together with a little salt, pepper, a pinch of cheese and nutmeg.

Put the béchamel sauce on the lasagna, put cheese on top and bake in the oven until golden brown.