DifficultyBeginner

Did someone say Lasagne? 🤩

Tuna Lasagne

Yields4 Servings
Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Ingredients
For the tuna lasagne:
 20 ml First Choice Olive Oil
 1 onion, thinly sliced
 2 garlic cloves, crushed
 250 g sliced mushrooms
 30 g peppadews, chopped
 2 tins tuna in oil, drained and flaked (tinned tuna 170 g each)
 salt and black pepper to taste
 150 g lasagne sheets
 140 g First Choice Mature Cheddar Cheese
 60 ml sundried tomato pesto
 5 ml paprika
For the cheese sauce:
 80 g First Choice Butter
 80 ml flour
 800 ml First Choice Milk
 salt and black pepper to taste
 100 g First Choice Mature Cheddar Cheese, grated

Directions:
1

Preheat the oven to 180°C.

2

Heat half of the First Choice Olive Oil in a frying pan and sauté the onion and garlic for a few minutes on medium heat. Remove and keep aside.

3

Add the rest of the First Choice Olive Oil and cook the mushrooms in the frying pan until golden brown and cooked. Season.

4

Mix together the onions, mushrooms, the chopped peppadews and lastly mix in the tuna.

5

Prepare the cheese sauce: Heat the butter on medium heat in another saucepan until melted, add the flour and stir on the heat for about 2 minutes. Remove from the heat and stir in the milk. Whisk it well to ensure that there are no lumps.

6

Put it back on the heat and stir continually as it heats up, cooks through and thickens to your liking. Add salt and black pepper to taste. Stir in the cheese.

7

Use an oven-proof dish to construct your lasagne layers. First off, spoon a few tablespoons of the cheese sauce onto the bottom of the lasagne dish.

8

Then place a layer of the pasta sheets and top with half of the tuna mixture, a layer of cheese sauce and half of the grated cheddar cheese. Drizzle over all the pesto.

9

Repeat this step and finish off with the rest of the cheese and sprinkle with the paprika.

10

Cover the lasagne dish with foil or a lid and bake in the oven for 30 minutes until it is done.

11

Remove the foil and bake for another 10 minutes.

12

Let the lasagne stand for 10 minutes before serving.

Shops Milk

Ingredients

Ingredients
For the tuna lasagne:
 20 ml First Choice Olive Oil
 1 onion, thinly sliced
 2 garlic cloves, crushed
 250 g sliced mushrooms
 30 g peppadews, chopped
 2 tins tuna in oil, drained and flaked (tinned tuna 170 g each)
 salt and black pepper to taste
 150 g lasagne sheets
 140 g First Choice Mature Cheddar Cheese
 60 ml sundried tomato pesto
 5 ml paprika
For the cheese sauce:
 80 g First Choice Butter
 80 ml flour
 800 ml First Choice Milk
 salt and black pepper to taste
 100 g First Choice Mature Cheddar Cheese, grated

Directions

Directions:
1

Preheat the oven to 180°C.

2

Heat half of the First Choice Olive Oil in a frying pan and sauté the onion and garlic for a few minutes on medium heat. Remove and keep aside.

3

Add the rest of the First Choice Olive Oil and cook the mushrooms in the frying pan until golden brown and cooked. Season.

4

Mix together the onions, mushrooms, the chopped peppadews and lastly mix in the tuna.

5

Prepare the cheese sauce: Heat the butter on medium heat in another saucepan until melted, add the flour and stir on the heat for about 2 minutes. Remove from the heat and stir in the milk. Whisk it well to ensure that there are no lumps.

6

Put it back on the heat and stir continually as it heats up, cooks through and thickens to your liking. Add salt and black pepper to taste. Stir in the cheese.

7

Use an oven-proof dish to construct your lasagne layers. First off, spoon a few tablespoons of the cheese sauce onto the bottom of the lasagne dish.

8

Then place a layer of the pasta sheets and top with half of the tuna mixture, a layer of cheese sauce and half of the grated cheddar cheese. Drizzle over all the pesto.

9

Repeat this step and finish off with the rest of the cheese and sprinkle with the paprika.

10

Cover the lasagne dish with foil or a lid and bake in the oven for 30 minutes until it is done.

11

Remove the foil and bake for another 10 minutes.

12

Let the lasagne stand for 10 minutes before serving.

Cheesy Tuna Lasagne