Everyone in the kitchen: Cyril Lignac makes us salivate with his recipe for vegetable tuna lasagna!


  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Recipe for 4 people


  • 5 sheets of dry lasagna dough cooked in salted water for 3 minutes **
  • 1 courgette, cut into long slices of 3 mm
  • ½ eggplant, cut into long slices of 3 mm
  • 200g cherry tomatoes, washed and cut in half
  • 300g tuna in olive oil
  • 300g of tomato sauce or tomato coulis or crushed tomato
  • 1 garlic clove, peeled and degermed
  • 1 onion, peeled and finely chopped
  • 1 pinch of paprika
  • 40g flour
  • 40g butter
  • 50cl of whole milk
  • 125g grated Parmesan or another grated cheese
  • 1 piece of grated Parmesan or other grated cheese
  • Olive oil
  • Fine salt and freshly ground pepper


  • In a sauté pan, pour a dash of olive oil, add the onion and sweat it. Add the garlic, pour in the tomato sauce and cook over medium heat for a few minutes. Then pour in the well-drained crumbled tuna, paprika, a pinch of salt, a pinch of pepper. Simmer so that the tuna is well confit. Reserve aside.
  • Preheat the oven to 200 ° C.
  • In a saucepan, place the butter and melt it. Add the flour, mix and cook for 8 minutes to make a blond roux without coloring. Pour in the milk. Add the Parmesan. Mix and keep aside.
  • In a hot pan, pour a dash of olive oil, season the eggplant slices with fine salt and cook them.
  • In a dish, place a layer of eggplants then a layer of cooked tuna, a layer of pasta, top with béchamel, place the zucchini, a layer of eggplant, pasta, top with béchamel, place the cherry tomatoes and sprinkle with Grated parmesan.
  • Place in the oven for 15 to 20 minutes so that the dish is compote and lightly broiled on top.

** If you have fresh pasta for assembling your lasagna, no need to cook them in advance, you can put them raw, directly in the lasagna assembly.

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