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Crunchy garlic-topped tuna lasagne

  • 0:30 Prep
  • 0:50 Cook
  • 4 Servings


  • 375g packet fresh lasagne sheets
  • 425g can tuna in springwater, drained, flaked
  • 1 cup frozen peas
  • 1 tablespoon lemon juice

Creamy white sauce

  • 80g butter
  • 1/3 cup plain flour
  • 1 litre milk
  • 1 cup grated cheddar
  • 1/2 cup grated parmesan

Crunchy garlic crumb

  • 3 slices white bread, crusts removed, chopped
  • 30g butter, melted
  • 2 garlic cloves, crushed
  • 1/4 cup grated parmesan
  • 2 tablespoons roughly chopped fresh flat-leaf parsley leaves


  • 1
    Preheat oven to 180°C/160°C fan-forced. Place the lasagne sheets on a microwave- safe plate (see note). Microwave on HIGH (100%) for 1 minute. Combine tuna, peas and lemon juice in a bowl. Set aside.
  • 2
    Make Creamy white sauce: Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
  • 3
    Lightly grease a 6 cup-capacity ovenproof dish. Place 2 lasagne sheets over the base of prepared dish, trimming to fit. Spoon 1⁄4 of the white sauce over sheets, spreading with the back of spoon. Top with 1⁄3 of the tuna mixture. Repeat layers twice more, finishing with remaining lasagne sheets and white sauce. Cover with baking paper, then foil. Bake for 25 minutes or until heated through.
  • 4
    Meanwhile, make Crunchy garlic crumb: Combine all ingredients in a bowl. 5 Remove foil and paper from lasagne. Sprinkle with crumb mixture. Bake for 10 to 15 minutes or until golden. Stand for 5 minutes. Serve.

Source: taste.com.au


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