Tuna lasagne

Recipe from: 4/1/2006 12:00:00 AM
Ingredients 17
Servings 6
Time 30

Ingredients

  • 5
    ml
    olive oil
  • 1
    large onion, peeled and finely chopped
  • 2
    cloves garlic, crushed
  • 1
    0
    punnet mushrooms, wiped clean and sliced or 1 x 410 g tin mushrooms
  • 200
    ml
    tomato puree (canned, fresh or in a jar) or 4 large tomatoes, chopped
  • ½ x 410g
    0
    can baked beans, mashed
  • 2 x 170 g
    can
    cans tuna chunks in brine, drained
  • 15
    ml
    soft 'lite' margarine
  • 150
    ml
    low-fat milk
  • 125
    ml
    water from boiling vegetables
  • 1
    ml
    salt
  • 3
    ml
    mustard powder
  • 45
    ml
    flour
  • 5
    ml
    finely grated Parmesan
  • 2
    ml
    grated nutmeg
  • 160
    g
    lasagne sheets
  • 3
    g
    low-fat cheese, grated
 

Method

90
 
Heat the oil and gently fry the onion and garlic over moderate heat until the onion is transparent. Add the mushrooms, and stir-fry for 3 minutes. Add the tomato puree or chopped tomatoes and the baked beans. Cook until the sauce thickens. Remove from the stove. Stir in the drained tuna and mix well. Set aside. Make the white sauce. Gently melt the margarine in a small saucepan. Add the milk, the water from boiling the vegetables, the salt and mustard powder. Bring to boil. Meanwhile, mix the flour to a smooth paste with 45 ml water. As soon as the milk boils, pour a little milk onto the flour mixture and stir well until smooth. Pour the flour and water mixture back into the rest of the boiled milk. Return to the heat and boil until the sauce thickens. Remove from the stove. Stir in the Parmesan and the nutmeg. While making the sauce, soak the lasagne sheets in boiling water. Layer a greased 30 x 20 cm lasagne dish with ingredients in this order: some of the pasta, then some of the tuna and tomato sauce, topped with some of the white sauce and a grating of black pepper. Repeat the layers about 3 times. Sprinkle with grated cheese and bake at 200 degrees Celsius for 20 minutes, or until the cheese bubbles. Alternatively, microwave on high for 10 minutes, or until cheese bubbles. Served with a tossed salad.
 

Read more on: fish/seafood  |  bake  |  shallow-fry
 

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