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
- Pre heat oven to 180C.
- To prepare sauce:.
- In a small saucepan, melt butter over a low heat.
- Sift flour into melted butter.
- Add salt and cook over a low heat, stirring regularly, for 4 to 5 minutes.
- This minimises the flour taste.
- Slowly add milk, stirring constantly.
- Continue cooking slowly until sauce is smooth and thickened.
- Set aside.
- Place a sheet of lasagne in the base of an oven proof dish.
- Trim to size if needed.
- 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.
- On top of this, add another lasagne sheet, and repeat above steps.
- Finish with a lasagne sheet topped with white sauce and grated cheese.
- 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)