I was a bit skeptical about this recipe until I made it and ate it – I can assure you that it is decadent, creamy and yum and even Stuart who isn’t generally a fan of canned tuna wolfed it down. I seem to always focus on the practicalities of food and there are a few pots involved in the making of this but the end product is worth the washing up. You can also make the lasagne in oven proof foil containers and freeze it uncooked for an easy mid week meal.
- 1/2 brown onion
- 125g butter
- 400g mushrooms, sliced
- 1/2 cup flour
- 2 cups milk
- 1/2 cup cream
- 1 cup grated cheddar cheese
- 800g tinned tuna (the dolphin friendly, sustainable kind please!)
- 1 brown onion
- 2 cloves garlic
- 50g butter
- small can tomato soup
- 1 tbs cornflour mixed with 1/2 cup cold water
- 1 tbs mixed dried herbs
- fresh lasagne sheets
- Grate the 1/2 onion and saute in a saucepan with 125g butter and the mushrooms.
- When the liquid from the mushrooms has evaporated, add the flour and stir over heat.
- Slowly add the milk, stirring all the time. Add the cream and stir until smooth.
- Remove from heat and add 1 cup cheddar cheese and season with salt and pepper.
- In another pan, saute the grated whole onion and garlic with 50g butter.
- To this, stir in the tomato soup and cornflour with water. Add the dried herbs and cans of tuna. Mix well.
- To assemble the lasagne, start with the tuna sauce, follow with a layer of lasagne sheets, add a layer of the mushroom sauce and continue layering until your dish is full. Finish on the mushroom sauce as the final dressing for your lasagne.
- Bake at 180 degrees C for about 30 minutes covered with foil. Remove foil, sprinkle with a bit of paprika and parmesan and bake for a few minutes longer.