Tuna Lasagne

• 2 (185 g) Thai chili flavored tuna
• 2 cups mushrooms, sliced
• 2 cups courgettes, grated
• 1 cup red capsicum, chopped
• 1 onion, chopped
• 400 g lasagna sheets, fresh
• 1 cup reduced-fat cheese, grated
• 18 teaspoon cracked pepper, to taste
• 2 tablespoons butter
• 2 tablespoons plain white flour
• 14 teaspoon salt
• 1 cup milk

1. Pre heat oven to 180C.
2. To prepare sauce:.
3. In a small saucepan, melt butter over a low heat.
4. Sift flour into melted butter.
5. Add salt and cook over a low heat, stirring regularly, for 4 to 5 minutes.
6. This minimises the flour taste.
7. Slowly add milk, stirring constantly.
8. Continue cooking slowly until sauce is smooth and thickened.
9. Set aside.
10. Place a sheet of lasagne in the base of an oven proof dish.
11. Trim to size if needed.
12. Place of the white sauce along with onions on top of the pasta, spread with one can of Tuna, half the mushrooms, courgettes, red capsicum and cracked pepper.
13. On top of this, add another lasagne sheet, and repeat above steps.
14. Finish with a lasagne sheet topped with white sauce and grated cheese.
15. Bake for 45 to 50 minutes.

tuna, mushrooms, courgettes, red, onion, lasagna sheets, cheese, cracked pepper, butter, flour, salt, milk

Taken from www.food.com/recipe/tuna-lasagne-468949 (may not work)