Ingredients:

* Ten lasagna noodles
* 400 gr. of canned tuna in water
* Four mature tomatoes
* Three cloves of garlic
* Sauce Bechamel
* Grated cheese
* Parsley previously cut
* Go out
* Pepper

Instructions

I-We begin the recipe
To begin with, boil the lasagna noodles with salt and oil as you do it usually in a pot fit for the boiling procedure; only boil them to about 75% of readiness
In a deep skillet, pour 3-4 tablespoons olive oil, press in the garlic cloves and gild them in a separate frying pan until they reach they are cooked as you prefer.
Meanwhile, chop up the tomatoes, cut them to small bits; after add them to the skillet with the garlic, cook for about 10 minutes, making sure that both elements should be mixed correctly.
Once it is cooked, add to the same frying pan the tuna and its water from the can; sprinkle some parsley, cook and mix again uniformly.

II-Assembling the lasagna
Preheat the oven to 375° F.
Choose a nice lasagna pan, deep enough to receive all the ingredients you have purchased and readied. Place a layer of lasagna noodles and on it, spread some of the filling of tuna until it covers evenly the lasagna pan over the noodles. Repeat this lasagna/sauce order up until you reach the top with the noodles and the filling, and once be ready you add the Bechamel sauce together with the cheese grated over the top of the lasagna. Put in oven to cook for 30 minutes, when the time is up remove from oven and allow the lasagna to cool down for 15 minutes
Then serve to your guests... or even you can keep it in the refrigerator for 3-4 days