Tuna lasagne

6 servings Prep: 15 mins, Cooking: 30 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (16)

1.00 onion — large, peeled and finely chopped
2.00 garlic — cloves, crushed
250.00 g mushrooms — sliced
200.00 tomato purée
0.5x410 g baked beans — tinned, mashed
2x170 g tuna — chunks tinned in brine, drained
15.00 ml margarine — lite, soft
150.00 ml milk — low-fat
125.00 ml water
1.00 salt
3.00 ml mustard — powder
45.00 ml flour
5.00 ml parmesan cheese — finely grated
2.00 ml nutmeg — grated
160.00 g pasta — lasagne sheets
90.00 g cheese — low fat, grated
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Method:

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 purée 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 45ml 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 20cm 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’C for 20 minutes, or until the cheese bubbles. Alternatively, microwave on high for 10 minutes, or until cheese bubbles. Served with a tossed salad.



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