Fancy Tuna Lasagna
Ingredients
- 34 lb lasagna noodle (or fresh) ⓘ
- 1 tablespoon butter ⓘ
- 1 small onion, minced ⓘ
- 1 garlic clove, minced ⓘ
- 14 lb mushroom, thinly sliced ⓘ
- 14 cup dry white wine (optional) ⓘ
- 12 cup heavy whipping cream ⓘ
- 3 tablespoons fresh parsley, minced ⓘ
- salt & pepper
- 2 (7 ounce) cans tuna, drained & flaked ⓘ
- 2 pimientos, canned, well drained, seeded, and cut into strips ⓘ
- 12 cup frozen peas, thawed ⓘ
- 34 cup mozzarella cheese, shredded ⓘ
- 13 cup parmesan cheese, freshly grated ⓘ
- 3 tablespoons butter
- 3 tablespoons flour ⓘ
- 12 cup milk ⓘ
- 1 12 cups milk ⓘ
Instructions
- Cook lasagne noodles in salted water until almost al dente.
- Rinse in colander with cold water, then drain on dish towel.
- Preheat oven to 350F.
- MAKE WHITE SAUCE:.
- Melt 3 tablespoons butter in heavy saucepan over low heat.
- Remove from heat and stir in 3 tablespoons flour to make a smooth, soft paste (roux).
- Add 1/2 cup milk and mix well with whisk.
- When combined, add additional 1 1/2 cups milk.
- Return to med-high heat and bring to boil, whisking constantly.
- When sauce bubbles & begins to thicken, reduce to very low heat and simmer gently for 5-10 min, whisking occasionally.
- Add 1/8 teaspoon nutmeg and some salt/pepper to taste.
- Melt butter in saucepan, and cook onion in butter until soft.
- Add garlic & mushrooms; cook until soft, stirring occasionally.
- Pour in wine (if using).
- Boil 1 minute.
- Add white sauce, cream, and parsley; season to taste.
- Spoon thin layer of sauce onto bottom of 9x12 baking dish.
- Cover with layer of lasagne noodles.
- Scatter half of the tuna, pimientos, peas, and shredded mozzarella over noodles.
- Spoon 1/3 of remaining sauce over the top and cover with another layer of noodles.
- Repeat layers, ending with lasagne noodles & sauce.
- Sprinkle with Parmesan and bake until bubbling hot and the top is lightly browned (35-40 min).
Nutrition & Diet Analysis (per serving)
1106
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).