Tuna and mushroom lasagna recipe

If you’re looking for a quick recipe with ingredients that are easy to find in the kitchen, this tuna and mushroom lasagna is just what you need. Make it in minutes and serve it piping hot with a seasonal vegetable salad.

Ingredients for 6 parts:

12 sheets of pre-cooked lasagna 400 g tuna au naturel 200 g sliced mushrooms 400 g tomato sauce 60 g grated parmesan

For the béchamel sauce:

400 ml skim milk 3 tablespoons cornstarch Nutmeg Salt and pepper

Preparation:

Start by heating a little milk in a saucepan and then dilute the cornstarch in it, then add the rest of the milk and let the béchamel thicken over low heat.

In a frying pan cook the sliced mushrooms with a little oil, then set aside.

Then add salt, pepper and nutmeg and mix well. Mix the tomato sauce, mushrooms and drained and crumbled tuna in a bowl.

Place a layer of béchamel in a casserole dish followed by a layer of lasagna, then a layer of tomato sauce with tuna and mushrooms, and cover with béchamel.

Repeat until all ingredients are used, ending with a layer of béchamel and sprinkle with grated parmesan.

Bake the tuna and mushroom lasagna for 25 to 30 minutes at 180°, before serving.