Sunday, September 28, 2008

tuna lasagne- UPDATED!

A creamy tuna lasagne…a simple and very satisfying dish…from my Pasta book…

1 tbsp butter
1 onion, finely chopped
1 garlic, finely chopped
115g mushrooms, thinly sliced
2/3 cup whipping cream
3 tbsp chopped fresh parsley
350g no pre-cook lasagne sheets
2 cans tuna, drained and flaked
¾ cups peas
115g mozzarella cheese, grated
1/3 cup parmesan cheese, grated
salt and ground blackpepper

white sauce:
¼ cup butter
½ cup plain flour
2 ½ cup milk

Preheat oven to 180 degrees. Melt the butter in a saucepan. Add the onion, cook for 5 min. then stir in the garlic and mushrooms, cook until soft, stirring occasionally.
Make the white sauce. Melt the butter in a saucepan, stir in the flour and cook for 1 min, stirring. Gradually add the milk, whisking until the sauce boils and thickens. Stir in the mushroom mixture, cream and parsley. Season to taste.
Spoon a thin layer of sauce over the base of a 9x12 inch ovenproof dish. Cover with a layer of lasagne sheets. Strew half of the tuna, peas and mozzarella cheese over the lasagne. Spoon 1/3 of the remaining sauce evenly over the top and cover with another layer of lasagne.
Repeat the layers, ending with lasagne and sauce. Sprinkle with parmesan. Bake for 30-40 min.

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