Tuna & Leek Open Lasagne

Method

1. 1Heat a large pot of water and cook lasagne sheets for a couple of minutes, take out and set aside draining on a tea towel.
2. 2Wash leek thoroughly, Slice finely. Add celery and leek to a medium non stick frying open and cook for 7-8 minutes or until the celery and leek are well softened. Take off heat and set aside.
3. 3In a bowl, add drained tuna, sour cream, ricotta and mustard, season with S&P and mix well.
4. 4Stir in the leek mixture with the tuna mix.
5. 5Cut sheets in half. Layer one piece of lasagne on the bottom and place leek mixture on top following with another sheet and then filling finishing with a pasta sheet. Repeat to make four serves.
6. 6Season with salt and pepper if desired and serve immediately.