Tuna and Goat Cheese Lasagne

Total time: 50 minutes
     This is a simple lasagne, using no cooked ingredients.  Because there is no hot sauce to start, I increased the baking time by 10 minutes.  I puréed whole tomatoes rather than using prepared sauce.... It has a fresher taste.

 Ingredients:

• 4oz (120gr) pimiento or roasted red pepper
• 12oz (360gr) tuna
• 1/2 cup Greek olives    about 20 olives
• 5oz (150gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it's Chevraux, in the U.S. Chavrie)
• 1 egg
• 1/4 cup (2oz, 60ml) milk
• 1/2 tsp garlic powder
• 1 3/4 cups (15oz, 450gr) whole tomatoes 
• 1 tsp basil
• 1 tsp oregano
• 1/4 cup (2oz, 60ml) white wine
• 12 - 15 no-cook lasagne noodles
• 1/2 cup (2oz, 60gr) Parmesan cheese
• 1/2 cup (2oz, 60gr) shredded cheese   I used Gruyère

 Instructions:

• Open and drain tuna.  Put it into a bowl or on a plate and flake with a fork. 
• Open and drain pimiento, slice or chop if whole.
• Purée the tomatoes, with all juices, in a blender. 
• Add the herbs, garlic and wine, mixing well. 
• Put the egg in a medium bowl and whisk lightly.
• Add the goat cheese and milk and whisk well to combine.
• Pit the olives if needed and roughly chop.
• Shred and/or grate the cheeses
• Now you are ready to assemble:
• In a 10" (25cm) square baking dish, or so... make the following layers
• 1/3 tomato sauce
• 3 - 5 noodles   breaking to fit as needed
• 1/2 goat cheese sauce
• all of shredded cheese
• 3 - 5 noodles
• 1/3 tomato sauce
• all of the pimiento
• all of the tuna
• 3 - 5 noodles
• 1/2 goat cheese sauce
• all of the olives
• 3 - 5 noodles
• 1/3 tomato sauce
• sprinkle with Parmesan cheese
• Cover and bake 400F (200C) for 25 - 30 minutes, or until noodles are done.  Test in center with a sharp knife. 
• When noodles are tender, uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes. 
• Cut into squares (or oblongs) and serve.