Italian Pasta Recipes - Tuna Lasagne (Lasagne al Tonno) Recipe

Ingredients                 

• 15 ml/1 tbsp virgin olive oil

• 1 onion, chopped

• 1 garlic clove, crushed

• 100 g/4 oz bacon, rinded and cut into thin strips

• 150 g/5 oz mushrooms, chopped

• 30 ml/2 tbsp capers, chopped

• 30 ml/2 tbsp chopped fresh basil

• 400 g/14 oz/1large can of tomatoes, chopped

• 30 ml/2 tbsp tomato puree (paste)

• 370 g/13 oz/1large can tuna, drained

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 50 gl2 oz/1/2 cup plain (all-purpose) flour

• 600 ml/2 1/2 cups milk

• 9 sheets of no-need-to-cook lasagne

• 50 g/2 oz/1/2 cup Parmesan cheese, grated

---

Method:

1. Heat the oil in a saucepan and fry (sauté) the onion and garlic for 2 minutes. Stir in the bacon and mushrooms.

2. Cook for a further 2 minutes and add the capers, basil, tomatoes and tomato puree. Simmer for 8 minutes.

3. Flake the tuna and stir into the sauce. Season with the salt and pepper. Melt the butter in a separate saucepan.

4. Blend in the flour and stir for 1 minute. Remove from the heat and whisk in the milk.

5. Return to the heat, whisking until the sauce comes to the boil. Season to taste.

6. Place one third of the tuna mix in an oven-proof dish. Cover with 3 sheets of lasagne. Repeat twice more.

7. Pour over the white sauce and sprinkle over the Parmesan cheese. Bake in a preheated oven for 45 minutes at 190°C/375°F/gas mark 5.