TUNA LASAGNA
This is a great favourite in my household. And I have found that even people who generally don't like tuna enjoy this dish. It's sounds unusual I know, but it really is very nice served with crusty bread and a green salad!
Provided by Tomboy
Categories Tuna
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a medium sized saucepan.
- Add garlic and onion and cook til onion is soft.
- Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
- Simmer uncovered for 15 minutes.
- Remove from heat and gently stir in Tuna.
- For the sauce: Melt butter in a microwave proof jug.
- Add flour and blend well before adding milk.
- Mix well with a balloon whisk.
- Microwave for 2 minutes on high whisking after the first minute.
- Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
- Sprinkle with cheese.
- Bake 180 degrees celsius for about 25 minutes.
LASAGNA CASSEROLE
While growing up, this was the meal I always wanted on my birthday. Mother made the sauce from scratch, but I use store-bought spaghetti sauce to save time. Replace the ground beef with Italian sausage if you want more spice. -Deb Morrison, Skiatook, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. , In a large bowl, combine the pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper. Transfer to a greased shallow 3-qt. or 13x9-in. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). , Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, until bubbly and cheese is melted, 15 minutes longer. Let stand for 10 minutes before serving. Freeze option: Sprinkle casserole with remaining mozzarella cheese. Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts : Calories 667 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 1209mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 4g fiber), Protein 44g protein.
CHEESY TUNA LASAGNA
Give your old tuna casserole recipe a break and try this Cheesy Tuna Lasagna. Chances are excellent it will become a new favorite!
Provided by My Food and Family
Categories Home
Time 1h
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Melt butter in medium skillet on medium heat. Add onions and garlic; cook and stir 3 to 5 min. or until onions are crisp-tender. Remove from heat. Stir in tuna, soup, peas, milk, oregano and pepper.
- Spread 3/4 cup of the tuna mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, 3/4 cup of the remaining tuna mixture, half the ricotta cheese and 6 mozzarella slices. Repeat layers of noodles, tuna mixture, ricotta and mozzarella. Cover with remaining noodles, tuna mixture and mozzarella. Sprinkle with Parmesan.
- Bake 25 to 30 min. or until heated through. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
TUNA LASAGNA
This recipe is so quick and easy, aswell as being delicious. Even friends of mine who are not very partial to Tuna love this recipe.
Provided by Karin...
Categories Tuna
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Fry onion and garlic in margarine (or butter).
- Add drained Tuna.
- Add tomato soup and water.
- Simmer for 10 minutes, stirring well.
- Now blend the cheese sauce ingredients together- I use the microwave oven to assist me here- just for a few seconds to soften cream cheese and grated cheddar- it helps to get just the right consistency.
- Layer lasagne sheets/noodles, Tuna mixture and cheese sauce in lightly greased lasagne or casserole dish, ending with a layer of cheese sauce.
- Sprinkle with paprika.
- Bake at 180'C (Gas mark 4), for 30-40 minutes.
Nutrition Facts : Calories 489.9, Fat 20.2, SaturatedFat 10.4, Cholesterol 69, Sodium 469.1, Carbohydrate 47.6, Fiber 2.5, Sugar 5.5, Protein 28.8
CHEESY TUNA LASAGNA
This wonderful casserole was added to my recipe collection many years ago. The tuna and three-cheese blend wins over doubters who say they aren't fond of fish.-Virginia Ferris, Lyons, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish., Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.
Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 909mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.
UNIQUE TUNA LASAGNA CASSEROLE
I found this in one of my mothers old books.It sounds like a really cool twist on the traditional lasagna. It really sounds yummy! 8)
Provided by OceanIvy
Categories Tuna
Time 1h10m
Yield 1 lagsagna
Number Of Ingredients 10
Steps:
- Heat oven to 350.
- Lightly,grease a 12x8x2 baking pan.
- In a medium saucepan,combine the first 6 ingredients.
- Stir well and bring to a boil.
- Cover and reduce the heat,simmer 15 minutes.
- Stir on occasion.
- Cook the lasagna noodles as directed on package.
- Drain.
- With spoon,add one third of the tunafish mixture into the dish.
- Layer half each of the noodles,ricotta,and mozzerella cheese.
- Top with one third of tuna mixture.
- Repeat the layers with the remaining noodles,ricotta,mozzerall and tuna.
- Sprinkle on top layer,the parmesan cheese.
- Uncovered,bake for 40 minutes.
TUNA NOODLE CASSEROLE 2.0
Not your mother's tuna casserole or the one from the friendly box, this upgraded recipe calls for decadent tuna belly layered in an ultra-rich cream sauce. Layered like lasagna, you can make this in individual ramekins or molds, or you can make it in a casserole dish.
Provided by Martie Duncan, Food Network Star Season 8 Finalist
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 375 degrees F. Grease a sheet pan with olive oil. Butter 4 to 6 ramekins or a casserole dish. Set aside.
- For the noodles: Put a pot of salted water on to boil. Drop in 6 to 8 lasagna noodles, taking care not to break them. Cook to al dente according to package directions. Do not overcook. Remove the noodles to the greased sheet pan one at a time. The olive oil will keep the noodles from sticking. If you are using ramekins or molds, cut the cooked noodles to a size that will fit with a circle cutter. If you are using a casserole dish, you can cut the noodles to the correct size with a knife or kitchen shears.
- For the sauce: Put the milk in a saucepan over medium heat and bring just before boiling. Remove from the heat.
- In a large skillet or saucepan, sweat the onions in 3 tablespoons of the butter. Do not allow to brown. Add the flour to form a paste. Cook until a pale blonde color, 3 to 4 minutes. Add the scalded but cooled milk to the roux a little at a time, whisking to keep from clumping. Add the seafood stock, whisking it in a little at a time. Cook for 15 to 20 minutes over medium-low heat, stirring almost constantly and scraping the bottom to prevent scorching. Reduce the heat to low. Add the Parmesan. Add more seafood stock if the sauce is too thick, whisking in a little at a time. Remove from the heat. Stir in the lemon juice, thyme, salt, white pepper, nutmeg, canned white tuna and peas.
- For the topping: Put the breadcrumbs, 1/2 cup Parmesan, butter, parsley and salt and pepper to taste into the bowl of a food processor and pulse to combine well.
- To assemble: Layer lasagna style, alternating the noodles, sauce and tuna belly fillets, ending with a bit of the sauce on top. Add the topping, making sure to get the topping all the way to the edges of the container.
- Place the ramekins or casserole on a baking sheet. Bake until golden brown on top, about 35 minutes.
BEST TUNA NOODLE CASSEROLE
This tuna noodle casserole is the best with a classic creamy taste from my childhood. The sauce is rich and creamy but not overwhelmingly heavy. The crunch from the topping and fresh bite from the parsley create the perfect balance. Let's not forget that this is a great budget-friendly meal to feed a crowd!
Provided by NicoleMcmom
Time 55m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
- Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
- Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 50.6 g, Cholesterol 90.6 mg, Fat 20 g, Fiber 2.8 g, Protein 28.1 g, SaturatedFat 10.1 g, Sodium 1481.4 mg, Sugar 5.8 g
SICILIAN-STYLE TUNA LASAGNE
Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce
Provided by Cassie Best
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.
- Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more. Scatter over the mozzarella and bake for 35 mins until golden and bubbling.
Nutrition Facts : Calories 565 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.3 milligram of sodium
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