Tuna Lasagna
Instructions
Soak the lasagne sheets, in batches, for 2-3 minutes in hot tap water. This improves the tenderness of the pasta and reduces the baking time. Spread sheets out on baking paper.
Drain the oil from the tuna into a frying pan (the oil is full of flavour!) and saut the onion in this until soft and beginning to brown. Add the tuna, Pasta Sauce, lemon juice and sugar. Season to taste and stir in Tomato Pesto. Keep on one side.
Mix the White Sauce Powder with the cold water.
Bring the milk nearly to the boil, add the white sauce slurry - stir until thickened. Add butter and cup of grated cheese.
TO ASSEMBLE
Use a 30 x 24cm size ovenproof dish and butter it lightly. Set the oven rack in the middle position.
Preheat the oven to 180C.
Spread of the tuna sauce into the dish. Layer with pasta sheets. Add another of tuna sauce. Dot teaspoonfuls of cottage cheese here and there (use ). Spread of the cheese sauce over. Repeat layering twice more and end with a layer of cheese sauce. Mix the cup of grated cheese with the breadcrumbs and butter or oil. Sprinkle over the top. Bake for 45 minutes. Serve with a tossed salad dressed with either our Greek Vinaigrette or French Vinaigrette.
