This is a dish that I used to make frequently when I knocked meat on the head for the first time, but for some reason I haven’t made it for such a long time. When I spotted lasagne sheets in the grocery store it went straight on the weekly menu and was a big hit (thank goodness that Waitrose partner with one of the local grocery chains out here!).
Just as good as I remember, and because I made a dish for four we have left overs for the weekend.
Tuna & Mushroom Lasagne – makes 4 portions served with a side dish, preparation 35 mins, cooking time 40 mins
- 2tbsp olive oil
- 1 white onion, diced
- 1 garlic clove, finely diced or grated
- 150g button or closed cap mushrooms, diced
- 1 can (425g) chopped tomatoes (plus one can of cold water)
- 2tbsp tomato paste
- 1 tbsp dried, mixed herbs
- 1 tbsp balsamic vinegar
- 1 vegetable stock cube (my preference is Oxo)
- 1tbsp cornflour
- Salt & pepper
- 1 120g can tuna steak in brine, drained (or 1.5 cans of tuna chunks if that’s all you have – like me!)
- 2tbsp butter
- 2tbsp plain flour
- 350ml cold milk (I prefer semi-skimmed or half-fat)
- 100g mature cheddar, grated
- 50g parmesan, grated
- 6 dried lasagne sheets
Heat the olive oil in a saucepan and cook the onion and garlic until the onion is translucent (2-3 mins). Add the mushrooms and cook for a further 5 mins. Add the chopped tomatoes (plus the cold water, measured in the empty can), tomato paste, dried herbs, balsamic vinegar and stock cube and simmer until heated through and the mushrooms have cooked down (about 10 mins). Season with salt and pepper according to taste. Put the cornflour in to the empty tomato can (saves on the washing up!) and mix to a paste with a little cold water. Add to the pan slowly and stir until the sauce thickens. You don’t want it too thick, just robust enough to hold up when you slice the lasagne. Finally add the drained tuna and stir through. Try not to break the tuna down too much as it’s good to keep some of the chunky texture.
Turn off the heat and allow the lasagne filling to cool whilst you make the bechamel sauce (white sauce). Melt the butter in a separate pan. Stir in the flour and cook for about 2 mins until the flour cooks and begins to bubble (don’t let it stick or burn). Slowly and gradually add the milk and stir continuously until the sauce begins to thicken (4-5mins). As soon as it has thickened, remove it from the heat.
Now it’s time to layer the lasagne. I use a square baking dish that’s the size of 2 lasagne sheets side by side. Put a thin layer of the lasagne filling on the bottom of the dish, just enough to stop the lasagne sheet catching on the dish when cooking. Put in 2 sheets of lasagne side by side and then add half of the lasagne filling. Put in 2 more sheets of lasagne and add the remaining lasagne filling. Put in the last 2 lasagne sheets and pour over the bechamel sauce. Allow to settle and level naturally, and top with the grated cheddar and parmesan and a twist of black pepper.
Preheat the oven to 350F/180C and cook for 40 mins. Turn up to 400F/200C for the last 5 mins if the lasagne hasn’t browned enough (personal taste).
Serve with a mixed or green side salad and devour! Red wine optional!