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Crunchy garlic-topped tuna lasagne
Crunchy garlic-topped tuna lasagne
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Transform stale bread into a crispy topping for creamy tuna lasagna.
Ingredients:
  • 375g packet fresh lasagne sheets
  • 425g can tuna in springwater, drained, flaked
  • 250.00 ml frozen peas
  • 21.00 gm lemon juice
  • 80g butter
  • 82.50 ml plain flour
  • 1 litre milk
  • 250.00 ml grated cheddar
  • 125.00 ml grated parmesan
  • 3 slices white bread, crusts removed, chopped
  • 30g butter, melted
  • 2 garlic cloves, crushed
  • 62.50 ml grated parmesan
  • 40.00 ml roughly chopped fresh flat-leaf parsley leaves
Instructions:
  • Preheat oven to 180°C/160°C fan-forced. Place lasagne sheets on a microwave-safe plate and microwave on HIGH for 1 minute. In a bowl, mix tuna, peas, and lemon juice, and set aside.
  • For a velvety white sauce: Melt butter in a saucepan over medium-high heat, then add flour and cook, stirring, until bubbling for about 2 minutes. Gradually stir in milk and cook for another 5 minutes until thickened. Remove from heat and add cheddar and parmesan cheeses. Season with salt and pepper to taste.
  • Grease a 6 cup-capacity ovenproof dish with a light touch. Lay 2 lasagne sheets over the base of the dish, trimming as needed. Spread 1⁄4 of the white sauce over the sheets using the back of a spoon. Add 1⁄3 of the tuna mixture on top. Repeat the layers twice more, ending with the lasagne sheets and white sauce. Cover with baking paper and foil, then bake for 25 minutes until heated through.
  • Prepare the Crunchy Garlic Crumb by mixing all ingredients in a bowl. Then, remove the foil and paper from the lasagne, sprinkle it with the crumb mixture, and bake it for 10 to 15 minutes until golden. Let it stand for 5 minutes before serving.

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