This is one of our favorite dish. I have got the recipe from one magazine and kept it for years. It is a great vegetarian alternative to the usual beef lasagna, if you eat fish and dairy. I am going to copy the recipe, but I have, as always, adjusted it to my likes.
- 1 tsp olive oil
- 1 onion, peeled and chopped
- 2 garlic cloves, peeled and crushed
- 500g courgettes, wiped and coarsely grated
- 2x 121g cans ‘no drain’ tuna steak in spring water
- 2x 400g cans chopped tomatoes
- 1 tbsp sundried tomato puree
- 2 tbsp green pesto
- 40g low-fat sunflower spread
- 40g plain flour
- 450ml semi-skimmed milk
- 200g reduced fat soft cheese
- 12 lasagna sheets
- 50g Parmesan, grated
- Preheat the oven to 180°C/350°F/Gas 4. Heat the oil in a large pan and add the onion, garlic and courgettes. Cook, stirring for 10 minutes. Then add the tuna, chopped tomatoes, tomato puree and pesto.
- Meanwhile, melt the spread in a pan and stir in the flour. Cook for 1 minute, then gradually add the milk. Cook, stirring continuously until you have a smooth thick sauce. Then beat in the soft cheese.
- To assemble the lasagna you will need a rectangular ovenproof dish. Spoon some of the tuna mix into the base of the dish, arrange 6 sheets of lasagna on top, then add the remaining tuna mixture. Top the mixture with another 6 lasagna sheets. Then pour equal amount of the sauce over the top.
- Scatter with the Parmesan and bake for 35 minutes until golden brown and piping hot.
This was the original recipe, but my own was altered a bit. I saved some of the tuna mixture at the end and added on top of the second lasagna layers before adding the white sauce and cheese. In the picture you can see that I do not use the tuna steak, I rather go for the budget and tuna chunks were just right. Sometimes, when I am not in mood for making the white sauce I use ready made white creamy lasagna sauce, usually of Dolmio brand. It tastes equally as good if not even better.