Serves: 6
Ingredients:
250g lasagne sheets
3 x 170g cans tuna, drained*
375ml (1 cups) frozen vegetable mix (peas, corn and carrots)
10ml (2 tsp) chopped garlic
Juice of 1 lemon
60ml (4 tbsp) readymade basil pesto
White sauce:
45ml (3 tbsp) butter
45ml (3 tbsp) flour
375 - 500ml (1 - 2 cups) milk, warmed
5ml (1 tsp) dried Italian herbs
375ml (1 cups) grated cheddar cheese
Method:
- Preheat the oven to 180ºC and grease a 2-litre ovenproof dish.
- Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in a few sheets of lasagne at a time and cook the pasta uncovered, stirring occasionally, until it has cooked through but is still firm to the bite, about 8-10 minutes. Drain in a colander.
- Combine the tuna, mixed vegetables, garlic, lemon juice and pesto in a bowl. Set aside.
- For the sauce, melt the butter in a pan over medium heat, then whisk in the flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk half of the milk into the flour mixture and allow to bubble. Cook and stir until the mixture is thick and smooth, 10-15 minutes. Remove from the heat and stir in the remaining milk, herbs and half the cheese.
- To assemble the lasagne, spread a thin layer of white sauce onto the base of the prepared dish, followed by a layer of lasagne sheets. Spread half the tuna mixture over the lasagne sheets. Repeat the layers, finishing with white sauce on top. Sprinkle over the rest of the cheese.
- Bake for 30-35 minutes. Change the oven setting to grill and allow the lasagne to brown for 2-3 minutes.
* You can replace the tuna with 1 x 400g can minced pilchards.
• Recipe from 'Seven Colours with Fish' by Lucky Star (Tamsin Snyman Publishers).