Step 1

Preheat oven to 190°C/170°C fan forced. Lightly grease a 19 x 25cm (base measurement) baking dish. Heat the oil in a large, deep frying pan over medium heat. Add the onion, zucchini and capsicum. Cook, stirring often, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Step 2

Stir in the tomato, passata, oregano and sugar. Season. Add the tuna and gently fold to combine.

Step 3

Combine the ricotta, lemon rind and egg in a bowl. Season with salt and stir until smooth. Add half the grated cheese.

Step 4

Cover the base of the prepared dish with a layer of lasagne sheets, trimming to fit. Spread one-third of the tuna mixture over, then top with another layer of lasagne sheets. Repeat with the remaining tuna mixture and lasagne sheets, finishing with a layer of lasagne sheets.

Step 5

Spread the ricotta mixture over the top of the lasagne. Sprinkle with parsley leaves and the remaining grated cheese. Bake for 40-45 minutes or until golden. Set aside for 10 minutes to cool slightly before serving.