A delightful twist on the classic lasagna, combining the rich flavors of tuna and tomato with a creamy sauce.
Heat a drizzle of oil in a saucepan over medium heat.
Use olive oil for added flavor.
Sauté the garlic and onion until softened.
Stir constantly to prevent burning.
Add the canned tomatoes, water, and tomato paste. Simmer uncovered for 15 minutes.
Mash the tomatoes slightly for a smoother sauce.
Stir in the tuna gently and remove from heat.
Avoid overmixing to keep the tuna chunks intact.
Melt the butter in a microwave-safe jug.
Cover the jug to prevent splattering.
Whisk in the flour until smooth, then gradually add the milk.
Whisk continuously to avoid lumps.
Microwave the mixture on high for 2 minutes, whisking after 1 minute.
The sauce should thicken to a creamy consistency.
Layer the lasagna noodles, tuna sauce, and béchamel sauce in a casserole dish.
Ensure even layers for consistent baking.
Sprinkle the grated cheese on top.
Use a mix of cheeses for a richer flavor.
Bake in a preheated oven at 180°C for 25 minutes.
Check for a golden-brown top to ensure it's done.
Let the lasagna rest for 10 minutes before serving.
Resting helps the layers set for easier slicing.
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