Tuna Leek Corn Lasagne Recipes

TUNA SWEETCORN LASAGNE

Steps:

• Pre-heat oven to 180C Fan

SICILIAN-STYLE TUNA LASAGNE

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.

TUNA LEEK CORN LASAGNE

Steps:

• Preheat oven to 170°C.
• Lightly oil an oven proof loaf shaped dish or tin about 24 x 12 x 8cm.
• In a deep frying pan or a sauté pan, on a medium-low heat, add the olive oil and leek. Cook for 5-6 minutes stirring occasionally until the leek is soft. Add the corn kernels and cook for another minute or 2.
• Remove the leek and corn from the pan and put on one side. Add the butter to the pan with any remaining leek flavoured oil and melt. Stir in the flour and cook for a minute or 2 stirring all the time until sandy looking. Start gradually adding the stock, whisking all the time, then the milk and the liquid from the tuna cans. Turn the heat up to medium, add the bay leaves and Tabasco and whisk until the sauce starts to thicken, season to taste with salt & pepper . TIP If you have a few lumps to start with, a fast whisk will soon get rid of them. You want a sauce that will thickly coat the back of a spoon, remove the bay leaves before you assemble the lasagna.
• Line the bottom of the tin with 2 sheets of dry lasagna. Most lasagna sheets will fit this sized dish perfectly. If you use a different sized dish just break the lasagna to fit and add a few more sheets if you need them. Top it with a few washed spinach leaves, some of the leek and corn mixture and one third of the Safcol tuna. Drizzle with about a quarter of the sauce. Repeat with 2 more layers of pasta, leek and corn mixture, tuna and sauce. Top the final layer of filling with the last 2 sheets of pasta. Pour over the last quarter of the white sauce and scatter with both cheeses. Bake in the oven for about 1 hour or until the lasagna is tender and the cheese sauce topping a dark golden brown.

CHEESY TUNA LASAGNA

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.

LEEK & GREENS LASAGNE

Steps:

• Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
• Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
• Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
• In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
• Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.