Tuna Lasagne

Name: Tuna Lasagne
Yield: 3 servings
Ingredients: 1 tbsp extra-virgin olive oil; 1 onion, diced; 2 sticks celery, finely diced; 1 tsp dried thyme; ½ tsp dried oregano; 4 cloves garlic, minced; 2 carrots, diced; 1 zucchini, diced; 425g tin tuna in brine, drained; 2 tbsp capers or olives; 120mL stock or broth; 1 tsp balsamic vinegar; 700g tomato passata; Sea salt & freshly ground black pepper, to taste; Approx. 250g lasagne sheets; 115g cheddar, grated; 30g butter; 55g wholemeal spelt flour; 500mL milk of your choice; Sea salt & freshly ground black pepper, to taste

by Georgia Harding April 17, 1999

Tuna Lasagne

By: Georgia Harding

This tuna lasagne is a great meal to make ahead, perfect for any shift worker or just to take the burden off a busy evening. The tuna is not dominant at all and with the vegetables throughout, provides an excellent, nutritious meal.

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Servings

Prep time

Cook time

Recipe

Ingredients

1 tbsp extra-virgin olive oil
1 onion, diced
2 sticks celery, finely diced
1 tsp dried thyme
½ tsp dried oregano
4 cloves garlic, minced
2 carrots, diced
1 zucchini, diced
425g tin tuna in brine, drained
2 tbsp capers or olives
120mL stock or broth
1 tsp balsamic vinegar
700g tomato passata
Sea salt & freshly ground black pepper, to taste
Approx. 250g lasagne sheets
115g cheddar, grated
30g butter
55g wholemeal spelt flour
500mL milk of your choice
Sea salt & freshly ground black pepper, to taste

Method

Preheat your oven to 180°C fan-forced (about 10 mins before you are ready to bake the lasagne)
In a large pot, heat the olive oil over a moderate heat.
Add the onion and celery and sauté for 5 mins.
Add the herbs and garlic and sauté for a few more mins.
Add the carrot, zucchini, tuna, capers, broth (or stock), vinegar and passata. Mix well, taste, season and simmer for 15 mins.
Meanwhile, to make the cheese sauce, grate the cheese and set aside.
In a medium-sized pot, melt the butter over a low heat. Remove from the heat and add the flour, mixing to combine.
Return to a medium to high heat and gradually add the milk, approx. half a cup at a time, mixing constantly. As it heats it will thicken. This is when you should add another half a cup of milk. Do this until all the milk is added and the sauce is thick.
Add about a quarter of the cheese, season with sea salt and pepper to taste, and stir well (reserve the rest of the cheese for the top of the lasagne)
To assemble the lasagne, use a medium-size baking dish (mine is 25cm×25cm), placing half of the tuna sauce in the base, top with lasagne sheets, then the remaining tuna sauce, another layer of pasta and finish with the cheese sauce and the remaining grated cheese.
Bake for 30–45 mins or until the lasagne is cooked through and the pasta softens.