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6 Serves/Makes

Cooking Time: < 60 min

Tuna Lasagne

Ingredients

Tuna sauce:

30 ml butter

30 ml olive oil

1 green pepper(s) , chopped

2 onion(s) , chopped

3 celery stalk(s) , chopped

2 garlic clove(s) , crushed

680 g canned tuna in vegetable oil , drained & flaked

400 g canned chopped peeled tomatoes

115 g tomato paste

salt & freshly ground black pepper to taste

15 ml sugar

30 ml fresh parsley , chopped

30 ml fresh oregano , chopped

6 lasagne sheets

To assemble:

500 ml LANCEWOOD Sauce Delight™ White Sauce

400 g LANCEWOOD^® Cheddar or White Cheddar, grated

180 ml milk

80 g LANCEWOOD^® Cheddar or White Cheddar, for sprinkling on top

Method

Tuna sauce:
Heat the butter and olive oil and fry the green pepper, onions, celery and garlic until golden and soft.

Add the tuna, tomatoes, tomato paste, seasoning, sugar and herbs and heat for 5 minutes.

To assemble:
Preheat the oven to 180°C. Use a ± 25 cm x 20 cm x 6 – 7 cm deep ovenproof dish.

Make a cheese sauce by mixing the white sauce with 400 g of the grated cheese and milk.

Start with a thin layer of cheese sauce, follow with lasagne sheets. Then layer half of the tuna mix, followed by the half of the cheese sauce.

Repeat the layering with lasagne sheets, tuna mix and lastly the cheese sauce.

Sprinkle the extra cheese over and bake for 40 – 45 minutes or until golden and bubbling.

Serve with a fresh green salad.

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