Looking for Noche Buena ideas? How about trying Chef Kalel Chan’s 3-Cheese Tuna chunks Lasagna Roll-ups with Pesto for something new at the table this Christmas that’s guaranteed to be a hit for everyone in the family? For best results, make sure you use Doña Elena Pure Olive Oil, Canned tomatoes, and Pesto, just like Chef Kalel does. Watch below to see his full recipe!
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• 6 pcs Doña Elena Al Dente Lasagna
• 1/3 cup Doña Elena Pure Olive Oil
• 3 tbsp chopped white onions
• 1 tbsp chopped garlic
• 2 tsp Italian herbs
• 6 pcs chopped Doña Elena Anchovies
• 1 800g can Doña Elena Diced Tomatoes
• 1 tsp Salt
• 1 tsp Black pepper
• 2 cans Doña Elena Tuna Chunks 185g
• 1 cup Cream Cheese
• 1 cup Mozzarella cheese
• 1 cup Parmesan cheese
• 1 Egg
• 3 tbsp chopped parsley
• 6 tbsp Doña Elena Pesto
Procedure:
1. Boil water in a large pot and add salt.
2. Once boiling, add the lasagna and cook.
3. While cooking the lasagna, sauté the onions, garlic, and anchovies in Doña Elena Olive Oil.
4. Add the Diced Tomatoes, Italian herbs, and Tuna Chunks.
5. Mix gently so tuna chunks don’t break and simmer for a few minutes then turn off the heat.
6. In a separate pan, drizzle Doña Elena Extra Virgin Olive Oil over cooked lasagna sheets.
7. For the cheese sauce, mix Cream Cheese, Parmesan Cheese, Mozzarella Cheese, egg, and parsley until combined.
8. Spread the 3 cheese mixture and the tuna tomato sauce in the lasagna evenly and roll it up.
9. Spread tuna sauce on the bottom of a baking pan, then place the roll-ups inside.
10. Put more tuna sauce on top and dollop Pesto on each roll up.
11. Top with the remaining 1/2 cup Mozarella cheese and Doña Elena Pure Olive Oil
12. Bake at 250°c for 30 min, then drizzle with more Doña Elena Pure Olive Oil before serving