Homemade tuna lasagna recipe

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Preparation time 40 min

Difficulty Easy

Recipe category:

Pasta dishes

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Oil use:

Stewing

We present a delicious, very tasty dish, made in the oven and with as little fat as possible, but with a lot of flavor. It’s also the best way to get children to eat fish.

Ingredients

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sheets of egg lasagna

small tins of tuna

boiled eggs

slices of cheese

2cups

fried tomato

4tablespoons

Organics Extra Virgin Olive Oil

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1cup

special grated cheese for melting

1teaspoon

salt, pepper and nutmeg

For the béchamel:

1pint

warm milk

1.5oz.

unsalted butter

1oz.

wheat flour

1teaspoon

salt

1teaspoon

nutmeg

0.5teaspoon

ground black pepper

Instructions

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Begin by heating plenty of water in a large pot. When it starts to boil, add salt and the lasagna sheets one by one, and cook following the packaging instructions.

Once cooked, drain and place on a cloth to remove excess water.

For the béchamel, melt the butter in a pot. Add the flour and move for 5 minutes to brown. Next, add the warm milk, salt, nutmeg and pepper. Stir continuously until obtaining a creamy texture. Set aside.

While the pasta is boiling, prepare the tuna filling. In a bowl, chop the eggs and tuna and add the fried tomato to taste. Mix.

Assemble the lasagna. In an oven dish, place sheets of lasagna on the bottom, covering them with the tuna filling, adding béchamel and 3 slices of cheese. Repeat the process (pasta, filling, béchamel and cheese) twice more.

Add a final layer of pasta and cover the lasagna with béchamel and grated cheese to taste.

Preheat the oven to 350ºF. Bake until the cheese melts. Remove from the oven and serve.