Ingredients: 

• 1 box of Roma Lasagna
• 1 can of tuna; drain the can and shred the tuna
• 2 tablespoons of butter
• 1 tablespoon of crushed garlic
• 1 cup of heavy cream
• 190g of cream cheese
• 2 cups of shredded mozzarella
• 1 tablespoon of thinly chopped parsley
• 2 teaspoons of basil
• 1 cup of parmesan
• Salt and pepper to taste

Preparation:   

1. Cook the pasta following the instructions on the package and preheat the oven to 180° C.
2. Melt the butter in a pan to stir-fry the garlic and tuna until slightly browned. Add the heavy cream, cream cheese, mozzarella, basil, salt, and pepper. Stir and cook for 3 minutes.
3. Put 1 tablespoon of the tuna mixture on one end of a lasagna sheet and roll it. Do the same with the rest of the lasagna sheets.
4. Place all the rolls in a casserole, cover them with parmesan, and bake for 15 minutes until the cheese is browned.