Tasty Tuna Lasagne to warm you up this winter

This Tuna Lasagne (or Tuna Bake) is Jan’s own recipe. She created it about 30 years ago when she was doing a lot of recipe editing.

It is quite inexpensive to make and it also goes a long way. As a result, Jan’s daughters both cooked it while away at university which ensured it went global!

This size Tuna Lasagne/Tuna Bake, by the way, will serve 4-6. Finally, because you can prepare it in advance, it is a very convenient dish. Serve it for supper or lunch accompanied by a crisp green salad and Cheat’s Healthy Coleslaw and maybe crisp French bread for those with bigger appetites.

Ingredients:

2 x 160 g tins of tuna in brine or sunflower oil

1 can condensed cream of mushroom soup

1 x 350 g jar any basic tomato-y pasta sauce (Dolmio, Lloyd Grossman or similar)

8 oz grated cheddar cheese

150 ml semi-skimmed milk

1 pkt no-cook lasagne leaves, fresh or dried

Salt/black pepper to taste

Method:

1. Grease a lasagne dish (approx 8 x 10). If cooking the lasagne immediately, pre-heat oven to 160 degrees.

2. Drain tuna and place in a mixing bowl. Mash down tuna well with a fork, add the jar of pasta sauce and mix well. Season to taste. In a jug, mix the mushroom soup with the milk and half the grated cheese. Stir well.

3. Carefully line the base of the dish with a layer of lasagne leaves and cover with around a quarter of the ‘cheese sauce.’ Spread around half the tuna mix over the lasagne leaves. Cover them as evenly as possible. Put another layer of lasagne leaves on top, followed by cheese sauce, and the rest of the tuna mix.

4. Finish with a layer of pasta leaves. Cover this well with remaining cheese sauce and sprinkle with the rest of the grated cheese.

5. Cook in a moderate oven (around 160 degrees) for around 25 minutes, until golden and bubbling.

6. Serve immediately as suggested with salads and crustybread OR

7. You can assemble this lasagne/tuna bake several days ahead, refrigerate it and then cook it as in Step 5 (above) just before serving.

8. It also freezes well once cooked and cooled.

9. If you have cooked it ahead and refrigerated it, reheat it covered it with foil in a pre-heated medium-hot oven for 10-15 minutes; then remove the foil to finish, uncovered, for 2-5  minutes or until golden and bubbling.

So, do you have your own version of Tuna Pasta Bake? Or do you have another tasty and economical supper dish? If you let us know, we’ll share it and credit you.

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