Tuna lasagne
Serves 4 #STARFineFoods Ingredients: 16 sheets of lasagne 14 oz tinned tuna 2 cloves of garlic 1 onion 1 zucchini 7 oz mushrooms 17.5 oz fried tomato puree STAR Extra Virgin Olive oil --- For the béchamel sauce: 1.5 oz flour 17 oz milk 3 oz butter Salt Pepper Nutmeg 3.5 oz grated Emmental cheese Instructions:Chop up the onion and gently fry over a low heat for about 10 minutes. Add the chopped garlic and cook for a couple more minutes. Add the diced zucchini and the chopped mushrooms. Cook over a medium heat until the mushrooms release their water.
Add the fried tomato puree and cook for about 3 minutes so that the ingredients mix together. Strain the tinned tuna, add to the tomato-and-vegetable sauce and hey presto! You’ll have your filling ready. Boil the sheets of lasagne following the cooking instructions on the packet.
To make the béchamel sauce:
Melt the butter in a saucepan, add the flour and leave to cook for about five minutes. Slowly add the warm milk, stirring all the while. Add the salt and pepper and cook until it starts to thicken, which should take a few minutes.
Arrange the lasagne in layers in an ovenproof dish as follows:
Start with a layer of béchamel sauce on the bottom, then a sheet of lasagne, followed by a layer of filling. Continue with alternating layers of sheets of lasagne and filling and then finish off by covering it all with béchamel sauce. Bake in the oven at about 356 F for about 30 minutes. Sprinkle some grated cheese on top to give it a gratin finish.
Ingredients
- 16 sheets of lasagne
- 14 oz tinned tuna
- 2 cloves of garlic
- 1 onion
- 1 zucchini
- 7 oz mushrooms
- 17.5 oz fried tomato puree
- STAR Extra Virgin Olive oil
- ---
- For the béchamel sauce:
- 1.5 oz flour
- 17 oz milk
- 3 oz butter
- Salt
- Pepper
- Nutmeg
- 3.5 oz grated Emmental cheese
Instructions
Chop up the onion and gently fry over a low heat for about 10 minutes. Add the chopped garlic and cook for a couple more minutes. Add the diced zucchini and the chopped mushrooms. Cook over a medium heat until the mushrooms release their water.
Add the fried tomato puree and cook for about 3 minutes so that the ingredients mix together. Strain the tinned tuna, add to the tomato-and-vegetable sauce and hey presto! You’ll have your filling ready. Boil the sheets of lasagne following the cooking instructions on the packet.
To make the béchamel sauce:
Melt the butter in a saucepan, add the flour and leave to cook for about five minutes. Slowly add the warm milk, stirring all the while. Add the salt and pepper and cook until it starts to thicken, which should take a few minutes.
Arrange the lasagne in layers in an ovenproof dish as follows:
Start with a layer of béchamel sauce on the bottom, then a sheet of lasagne, followed by a layer of filling. Continue with alternating layers of sheets of lasagne and filling and then finish off by covering it all with béchamel sauce. Bake in the oven at about 356 F for about 30 minutes. Sprinkle some grated cheese on top to give it a gratin finish.
Chop up the onion and gently fry over a low heat for about 10 minutes. Add the chopped garlic and cook for a couple more minutes. Add the diced zucchini and the chopped mushrooms. Cook over a medium heat until the mushrooms release their water.
Add the fried tomato puree and cook for about 3 minutes so that the ingredients mix together. Strain the tinned tuna, add to the tomato-and-vegetable sauce and hey presto! You’ll have your filling ready. Boil the sheets of lasagne following the cooking instructions on the packet.
To make the béchamel sauce:
Melt the butter in a saucepan, add the flour and leave to cook for about five minutes. Slowly add the warm milk, stirring all the while. Add the salt and pepper and cook until it starts to thicken, which should take a few minutes.
Arrange the lasagne in layers in an ovenproof dish as follows:
Start with a layer of béchamel sauce on the bottom, then a sheet of lasagne, followed by a layer of filling. Continue with alternating layers of sheets of lasagne and filling and then finish off by covering it all with béchamel sauce. Bake in the oven at about 356 F for about 30 minutes. Sprinkle some grated cheese on top to give it a gratin finish.
Total Time: 50 minutes
Serves: 4
